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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.
Excellent recipe. Everyone loves it at home. So nutritious with all the veggies. I add a lot of greens to it as well. Thank you Richa 🙂
great to hear, thank you
Love this recipe. It is very forgiving, I always end up chopping up too many vegetables (if there is such a thing) and it always works out.
Delicious!!! Easy to prepare and so tasty.
Thank you Richa for, once again, sharing such excellent recipe. I’m a big fan of your recipes. Your books are a source of inspiration in our house for a while now.
OK, I’ll join the conversation. (Procrastinating…)
I just threw this baby in the oven, having had success a couple of other times.
I mix it up each time, and haven’t failed yet. This time, tossed in a quarter block of
firm tofu, a dash of dijon mustard, some curry powder, garlic, lots of salt and pepper.
Veggies included chopped spinach, grated carrot, green onion…
The clever thing I do is to preheat a cast iron skillet while getting things together.
Spray the skillet, and dump in the mixture. (There is a satisfying “sizzle” when I do this.)
The edges start cooking instantly, and the whole thing comes out much like a fritatta.
Thanks!
I love that sizzle too
Excellent recipe! Thank you.
thank YOU ! 🙏
Wow yum!! Will definitely make again.
I used the herbs as listed in the recipe. I went light on the cayenne and black pepper. For veggies, I used 1 cup red bell pepper and 1 cup carrots. Did not cook the veggies separately.
I had a hard time telling when it was cooked through, so I baked 55 minutes. It was a little dry, so I would bake shorter next time, as listed in the recipe. Still delicious, though.
thanks Elaine – yes that would dry it out somewhat. next time! thanks
This was absolutely delicious! Sautéed onion, garlic, squash and zucchini (I grew myself!) and added chives and parsley from the garden and cherry toms from the garden too. Was super nice. Can’t wait to make it again with whatever veg I have on hand. I’m thinking yam or pumpkin would be yummy. Potato and leek too. Thank you so much for sharing – kid and husband both enjoyed it. Winner!!! Xx
I love garden veggies and herbs. xoxox
You are a genius! This recipe is amazing, but so are all of your others. I’ve been a vegetarian for 25 years, but in April of last year I gave up eggs for good too. This is the sort of dish I have been missing. Thank you!
I substituted coconut milk with a splash of apple cider vinegar for the yogurt & put fresh avocado on top to serve.
Tomorrow I am going to try your chickpeas lentil spinach stew for my work week lunches.
that’s amazing, thank you so much
Hi there! Do you think hummus could be subbed for the nondairy yogurt?
Yes
I made this yesterday and it turned out SO GOOD. My first time using garbanzo flour and it turned out perfectly. I’ve been using Vegan Richa’s recipes since I went vegan 4 years ago and I’ve never been disappointed.
❤️❤️❤️