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 - 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
- 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
- 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
- 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.
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
This reminds me of a recipe I used with the Follow Your Heart egg substitute! I have never used chickpea flour though. There are so many incredible recipes with it, just like this gorgeous frittata! Would this recipe also work without the yogurt, or is it an important agent for stability?
I can’t get non dairy yogurt in my area. What can I sub?
cashew cream. blend 1/4 cup cup cashews with 1/4 cup water (or blend a large amount and use 1/4 cup and save the rest for other uses)
Perfect. And pancakes too! So versatile.
Can I use a mix of flour – like part chickpea and part whole wheat pastry flour?
I don’t think that will work. Wheat flour will bake up gummy and it will alter the flavor.
thank you!
Is there a substitute for the oil – or can it be deleted without affecting the recipe too much? I really want to try this but do not use any oil.
you can omit it.
I made this today for breakfast. Used yellow zucchini and baby bell peppers for the 2 cups chopped veggies, and spinach for the greens. I only have extra virgin olive oil, so used that. This is INCREDIBLE! We ate half for breakfast, and just polished off the rest for dinner! It was even better this evening. Just warmed briefly in microwave. 5 stars, Richa!👍
I wonder how this would taste with green chile, corn and bell peppers, spinach and sub in some Mexican seasonings? I guess I will just have to experiment to find out. 😁
Forgot to mention, I omitted the dill because we are not dill fans, so I don’t have any (in case other dill non-lovers wonder). I used the cashew cream variation. Thanks again for an awesome recipe.
awesome! yes use whichever veggies and spices and blends. mexican woould work wonderfully. you can also add in some black beans
Done! Used fresh sweet corn, Hatch green chilis, red bell pepper and zucchini for the 2 cups of veg. Stirred in about 1/2 can black beans, as you suggested. Used same spices as original except subbed cumin and Mexican Oregano for thyme and dill. Also added a little ancho chili powder. Turned out perfect! 👍😊 Hubby and I ate half of it for dinner tonight, and we will eat the other half with country-style potatoes for breakfast. This is a winning recipe; so versatile, so easy, so yummy! It is going into my regular rotation. Thanks again! 🤗💖
What a fabulous meal!
Do you add the tomato slices at the beginning of the bake or midway?
Thank You! Luci
beginning
I made this today and followed your recipe exactly. I have been vegan for half of my life but I had never tried a fritatta. It came out very good!
I will make this again but cut the broccoli amount in half. Although there were several spices in the ingredients the broccoli taste seemed to overshadow the other ingredients to my taste. Overall, it is an excellent receipe, I just need to tweak it to my preference.
Thank You!
awesome! just change to other veggies that you like i usually use more peppers and greens and less broccoli as not everyone likes broccoli.
Just baked this for dinner tonight, but had a taste. It’s very good! I sauteed the vegetables before mixing in the batter (but you have to work quick when the veggies are hot) and added lots of fresh dill. This will go great with hot sauce tonight and a large salad on the side. Thank you!
awesome!
This is great. I use a similar batter to make savoury pancakes. I usually stuff them with veggies and vegan cheese. Chickpea flour is so versatile. Great for colour too.
Made this last night and took a slice for lunch today; I am always trying to figure out good things to take for lunch and I think this will be a main lunch stay. It was very good–thank you! Your recipes always make me feel like I’m a good cook, ha ha. (BTW, My oven is a little wonky and I always have a thermometer in there, but mine took a lot longer than 50 minutes–kept checking it so not sure but maybe 20 minutes over for it to fully set. ) Can’t wait to try other veggies in it.
awesome!
I’ve just made this and slightly unsure about what the consistency should be like? Mine was a little rubbery and dense however I may have overlooked it. What should the consistency be like?
hmm definitely not rubbery but more like flan or thick set custard. It might have gotten overbaked.
you can chop it up and stir fry with some spices and herbs and a bit of broth to soften it up and serve as scramble.
Delicious! I used spinach, potatoes, mushrooms, and caramelized onions and the dish turned out amazing.
I used a mix of cauliflower, red bell pepper, and mushrooms for the 2 cups of veggies. I ate it with ketchup and sriracha. Soooo good! I can’t wait to play around with different veggies and spices!
Can I prepare the batter the day before baking it?
yes keep the batter and the veggies separately and add when ready to bake
I made this on Christmas morning and it was amazing! I used cumin, chili powder and garlic powder instead of the dill and thyme and did bell peppers, zucchini and jalapeño in addition to the onions and greens. Added some green onions with the cilantro and served with the extra cashew cream that I seasoned with chipotle peppers, cumin and lime juice. I also doubled the recipe and baked it in two 8×8 glass baking dishes. This is going to be my go to frittata recipe from now on!
awesome!
Hi There (:
This recipe looks delicious and I want to make it. The only thing is: I have tons of red lentil flour at home at the moment, and I prefer to finish that up before I get chickpea flour. Can red lentil flour can be used instead of the chickpea flour, or will the consistency/flavor change too drastically?
Thanks!
it might be different. Make the batter and make 1 or 2 pancakes. if the flavor and texture work for you then bake the remaining
Thanks.
Think I’ll stick with the chickpea flour, to be on the safe side (:
If I wanto use some potatoes, should I saute them before baking? And if so, how long? Thanks!
Yes, chop small and precook them atleast 5 mins.
I’m thinking about making this for a party in muffin tins so they are bite size – Do you think that will affect baking time too much? Can’t wait to try it!
Yes, check at 25 mins
This looks a lovely recipe though I would call it a farinata rather than a frittata.
Thanks for posting this – I used unsweetened soy milk instead of yogurt, reduced the oil to 1 teaspoon of canola, and used sprouted chickpeas instead of chickpea flour. The later meant I needed to reduce the water amount to roughly about half.
Thanks again!