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Chickpea Flour Frittata – Eggless Vegan Frittata Recipe. This Chickpea flour frittata is filling, easy and delicious. Use the batter to make pancakes, crepes, crustless quiche. Vegan Glutenfree Soyfree Recipe. Nutfree option Jump to Recipe
This filling, savory vegetable frittata from is made with chickpea flour, and vegetables and no Tofu! This batter is very versatile and pairs well with any vegetables or greens. The batter also makes quick pancakes to serve with a variety of sauces.
Kala Namak (Indian sulphur salt) adds the eggy flavor to this frittata. If omitting the kala namak (or if you desire additional flavor), add 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder to the batter. This frittata can be made ahead and served cold. Serve it with some sriracha or your favorite sauce. This Recipe is from my book Vegan Richa’s Everyday Kitchen, which has several other savory breakfasts as well.
MORE SAVORY BREAKFASTs FROM THE BLOG – all soyfree
- Southwest Tofu Scramble with Chickpea Flour Tofu
- Savory Oats Hash
- Chickpea Chilaquiles
- Sweet Potato Hash
- Lentil Frittata
- Sprouted Lentil Avocado Toast
Chickpea Flour Frittata - Vegan Frittata Recipe
Ingredients
Vegetables
- 2 cups (200g) finely chopped broccoli, cauliflower, mushrooms, bell peppers (any color), or zucchini (or a combination)
- 1/4 cup (30g) finely chopped red onion
- 1 cup (30g) tightly packed finely chopped greens
- 1/4 teaspoon salt
Batter
- 1 1/2 cups (135g) chickpea flour, (garbanzo bean flour)
- 1 1/2 cups (360ml) water
- 1/4 cup (60g) plain unsweetened or lightly sweetened yogurt or thick cashew cream
- 1/2 teaspoon salt
- 1/4 heaping teaspoon kala namak, (Indian sulphur black salt)
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon organic safflower or other neutral oil
- 1/2 cup (15g) chopped fresh cilantro or parsley
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried dill
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) pie pan (or line it with parchment paper).
- Vegetables: In a large bowl, combine the broccoli, onion, greens, and salt. Toss to combine.
- Batter: In a blender, combine the flour, water, yogurt, salt, kala namak, turmeric, cayenne, pepper, and oil. Blend until smooth. (Alternatively, whisk the ingredients together in a large bowl until smooth.)
- Add the broccoli/veggie mixture to the batter. Add the cilantro, thyme, and dill and mix well. Pour the frittata mixture into the prepared pie pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out almost clean. The top will crack and get golden. Spray or brush some oil on the top of the frittata while it is still hot. Let it sit for 10 minutes before serving. Store refrigerated for up to 3 days.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made these twice now as mini frittatas. Both times I’ve added a teaspoon of bicarb so they rise a little. This time I didn’t have any yoghurt so subbed with hommus and it worked really well!
Thanks for all the great recipes!
Tasch
interesting. thanks for the info
Do you think it would work well with soy flour, instead of chickpea flour?
Yes because soy and chickpea flour are very similar !!
Thank you!!
I made these as mini “quiches” in a muffin pan (made about 9 quiches). I forgot the cashew cream. They were delicious and I’m happy to have a new vegan breakfast item!
So yummy! Love this it works perfectly!
DELICIOUS times a million! I used some leftover veggies that I had in the fridge and threw it into the base chickpea mixture. Loved it. Will definitely make again.
yay
Absolutely fantastic! I’ve used this recipe as my base and changes some of the veggies/spices around for fun. It’s amazing.
Ok, I just made this! I didn’t use oil or yoghurt. I put the mixture into 11 muffin cases, filling them 3/4 full, I put a tomato slice on top of each one and baked for 25 minutes. I let them cool so they’d come out of the cases easily. Absolutely delicious! And so moist. Can’t wait to eat them with my packed lunches.
Hi ! Do you know where I can get Chickpea flour in Chennai India? I would like to try this recipe as it looks great and delicious.
i dont know. You can use besan
Made this and really enjoyed it. I’m making it again and gonna add more garlic/onion powder this time. Non-vegan friends really enjoyed too!
Question– can I pour this into a pre-made crust and then bake? Will the texture come out right?
it should work
Replaced the cashew cream with the pulp from my almond milk. Delicious!
I actually baked it together with a loaf of bread which came out crusty due to the shared moisture
Thank you for these awesome recipes!
awesome!