Jump to RecipeRate Recipe

This post contains affiliate links. Please see our disclosure policy.

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    

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 #Nutfree #Recipe #veganrichaChickpea 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 #Nutfree #Recipe #veganricha

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.

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 #Nutfree #Recipe #veganricha

MORE SAVORY BREAKFASTs FROM THE BLOG – all soyfree

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 #Nutfree #Recipe #veganricha 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 #Nutfree #Recipe #veganricha 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 #Nutfree #Recipe #veganricha

Chickpea Flour Frittata - Vegan Frittata Recipe

4.99 from 90 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 6
Course: Breakfast
Cuisine: American, Glutenfree, Vegan
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 #Nutfree #Recipe #veganrichaChickpea 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 #Nutfree #Recipe #veganricha
Pin Print
Chickpea Flour Frittata - Eggless Vegan Frittata Recipe. This Chickpea flour Vegetable frittata is filling, easy and delicious. Use the batter to make pancakes, crepes, crustless quiche. Vegan Glutenfree Soyfree Recipe Nutfree option
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

To make chickpea flour pancakes, heat a medium skillet over medium heat. Add a few drops oil and spread it all over the skillet. Spread a ladle of the prepared frittata mixture in the skillet in an even layer. Cook the pancakes for 4 to 6 minutes per side, or until they are speckled with golden-brown spots. Serve with condiments of your choice.
 
Variation: For richer vegetable flavor, heat 1 teaspoon oil in a medium skillet over medium heat. Add the broccoli, onion, and salt and cook for 4 to 5 minutes. Add the greens and cook for 1 minute, or until they are just wilted.
 
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.
 
Nutrition is for 1 slice

Nutrition

Calories: 153kcal, Carbohydrates: 20g, Protein: 7g, Fat: 4g, Sodium: 414mg, Potassium: 394mg, Fiber: 4g, Sugar: 4g, Vitamin A: 795IU, Vitamin C: 29.3mg, Calcium: 35mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

Read More

You May Also Like

4.99 from 90 votes (12 ratings without comment)

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

228 Comments

  1. Anita says:

    4 stars
    This turned out pretty well, but just so you know, when you change the serving size, it changes the cups but not the grams. I missed that when I made it the first time :).

    Reply
    1. Vegan Richa Support says:

      thank you Anita

      Reply
  2. Brooke says:

    5 stars
    East Sunday breakfast that crams in lots of veggies. This is a go to for a quick throw it in the oven dish. I added Miyokos liquid mozzarella to the top for a cheeky treat.

    Reply
    1. Vegan Richa Support says:

      oh! sounds great, liquid mozz, cool

      Reply
  3. Nico says:

    Im excited to make this. Wondering what your recommendations would be for prepping a head of time. Would it be best to cook and then store or prep the batter and the veggies day before and then cook day of?

    Reply
    1. Richa says:

      You can cook ahead of time reheat in the oven

      Reply
  4. Lea says:

    5 stars
    I made the chickpea flour frittata this weekend and it was amazing!
    It’s all gone.

    Reply
    1. Vegan Richa Support says:

      was a hit!

      Reply
  5. Eve says:

    5 stars
    EXCELLENT RECIPE, great for breakfast, lunch or dinner, great to have it ‘hanging around as it keeps in fridge for a week. I did not use salt in recipe, I prefer to add it when eaten. Did not use oil either. I used fat free yogurt. Different eaters in my home, everyone topped theirs differently on reheat (I added applesauce, my husband added Natto, others added cheddar, sour cream, bacon).

    Reply
  6. K says:

    5 stars
    Best chickpea frittata recipe I’ve tried! I’ve tried quite a few and they are usually too dense for me. This was one was moist and delicious, not dense at all. Great Recipe!

    Reply
    1. Vegan Richa Support says:

      great to hear , K

      Reply
  7. Diane says:

    5 stars
    Delicious! We are used to chickpea flour. Even my kids thought it was great. Thanks!

    Reply
    1. Vegan Richa Support says:

      excellent

      Reply
  8. Charlene says:

    Hi,

    This recipe looks awesome! Can’t wait to give it a try. What do you mean bij “greens”? What kind of, I assume vegetable or fresh herb, do you mean?

    Thank you!

    Charlene

    Reply
  9. Kim says:

    Is chickpea flour same as bean? Or is it white chickpeas flour?

    Reply
  10. Swati says:

    5 stars
    Hey
    I’ve tried this recipe many times, it’s a staple in our house since a very long time. it’s perfect as a snack and meal with some green chutney.

    Can you tell me if it’s freezer friendly if made into crepes or pancakes?

    Thanks

    Reply
    1. Vegan Richa Support says:

      mmmmmmmm. tht’s a great idea. – go for it

      Reply