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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.
Cooked this for breakfast , withwhat veg I had in the fridge and didnt havent any parsley still really yummy. Thank you. Easy to make as well.
Loved it!! Skipped all the veggies and used one whole leek, tournd out great! Thanks 💚
Love this and make it all the time changing the veggies.
Awesome ! Perfect opportunity for veggies
Looks great! Trying it this weekend.
Made this for labour day brunch. Was loved by all,
amazing – nice way to celebrate . thank you
Thank you for the recipe! Very easy to make.
I had doubled the portions, and am using a large baking pan.
However I am having trouble with getting it fully cooked.
If ingredients are doubled, do you know how much longer it needs to stay in the oven?
And at what temp?
Thank you!
Hi Caroline! thanks for the review – sorry it didn’t turn out for you. The recipe calls for a 9inch pan. I wonder how big yours was? Use the same temp. 375* and check at 75 minutes or until a toothpick inserted in the center comes out almost clean. The top will crack and get golden. That should do the trick!!
Check after additional 20 mins
Could I sub the cashew cream fro coconut cream?
i don’t see why not!
This was delicious. I’ve been looking for a vegan frittata and this was perfect! I used zucchini, red pepper and spinach, but otherwise — didn’t change at all. I can see making this so often. It’s so easy, filling and tasty!
What delicious veggie choices! Thanks for stopping by!
This recipe is so amazing!
My in-laws are vegetarian (no egg, no meat) and they have been asking me for a vege bake recipe that they can make at home.
I saw this and made it for lunch ! It was so delicious!
I kinda have to substitute garam masala for dried dill, coriander powder for thyme and chilli powder for cyanne pepper because I did not have those ingredients .
Still, it turned out amazing !
Thank you very much for this recipe !
that’s great! Thank you for taking the time for that lovely rating. I’m so glad it was enjoyed by all
This was so good. I also used almond milk and a splash of apple cider vinegar. Worked like a charm and set so well. Next time will take out at 45 mins so it’s not as dry. Was an instant hit. My wife and I had it for breakfast and lunch.
good to know I”m glad that you enjoyed it!! it could work for dinner also! 😆