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 Richaโs 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 375ยฐF (190ยฐC). 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.
Hey
Iโve tried this recipe many times, itโs a staple in our house since a very long time. itโs perfect as a snack and meal with some green chutney.
Can you tell me if itโs freezer friendly if made into crepes or pancakes?
Thanks
mmmmmmmm. tht’s a great idea. – go for it
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 ๐
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. Iโm 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 ! ๐
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! Sautรฉed 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. Canโt wait to make it again with whatever veg I have on hand. Iโm 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. Iโve been using Vegan Richaโs recipes since I went vegan 4 years ago and Iโve never been disappointed.
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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 ๐
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 itโs 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! ๐
An excellent light recipe, flavourful and zesty, and a wonderful way to eat a lot of vegetables! One does not miss cheese, or eggs. In fact it fulfills the best criteria for great food: easy to make, healthy, light on the stomach even after eating quite a bit (!), very tasty indeed, and baking it fills the house with such delicious smells that the waiting eaters will forgive you the time it takes!
Since I have a combination microwave, I baked it for 35 minutes and used the combi microwave grill for the remaining 10-15 minutes, resulting in a beautiful golden crust on top. To prevent the top from drying out unpleasantly, I used a dense covering of tomato slices.
This recipe was AWESOME. I have an onion allergy so did not use any onion or onion powder. But did use garlic powder, used mushroom, spinach, broccoli, and tomatoes as the veggies, added a 1/2 tsp Nutritional yeast, only used thyme from the herbs section (can’t wait to try it with dill!), added 1/2 tsp cumin, had to replace neutral oil with olive oil, and added a sprinkle or two of cheddar daiya. Was still fantastic. Thanks so much!! This will be a staple for me ๐
Dill would be awesome!! oooohhh. sounds yummy. thanks for popping in
Made my day at a vegan cafe I work.
ohhhhh. perfect.a new favorite! thank you kindly
Hi, this looks so good! Do you think leftovers could be frozen? Thanks!
I LOVE this frittata recipe. First I followed your recipe faithfully. Then I made it so often I began to play with different seasonings, different veggie combos. All are successful. I combined squash and kale, and picked too much kale as it was looking so happy. So I mixed up an extra cup of chickpea flour, cup of water and dollop of yogurt – poured it on top of first recipe mix to cover all the kale. Success! Tonight I noticed your red lentil frittata so that will be my next adventure.
Thank you!
Frittata fun sounds like a good next adventure to me! Please do add a rating when you make again!
This was SO delicious. I used Mushrooms, Leek, Onion & Kale in it. Oh, and Soy milk with a dash of Apple Cider Vinegar as a replacement for the Yogurt/Cashew Cream. Yum Yum Yum!
nice combination of veggies
I very rarely comment but had to say that this recipe is incredible. I make it most weeks and love how versatile it is! This week I made it with asparagus and potato and I think it may be my favourite yet. Thank you ๐
well – thank you! any veggies really work, right =)
Made this for my supper in the weekend. The result is moist and similar texture as the regular fritter. I added steamed cauliflower and sweet potatoes in cubes and some mixed vegetables as my filling. I also added onion and garlic powder and used veggie broth instead of water to mix the chickpea flour. I omit the oil and cashew cream ( substitute with tofu and a dash of lemon juice) . I also put the mixture in the muffin tray so it is easier to store and eat it later. It took approx 25 minutes in the oven ( 375 c). Very versatile recipe and this will be on my regular rotation! Will post an update after I shared with non vegan friends. ๐
ahh. veggie broth – good idea. and tofu instead – great substitute. Thank you!!
I loved your recipe! Thanks for sharing it
awesome thanks for the 5 Star Rating =)
This is a great recipe, thank you! I left out the herbs and added some spices (cumin, corriander, garam masala and more chili), and also used soy milk with a splash of apple cider vinegar instead of the yogurt. I used kale, asparagus, cauliflower and red pepper as the veggies.
I baked them in large muffin tins and after 25 minutes they were perfect. My husband and I both loved them with a squeeze of lemon juice. Yum ๐
Thanks Jacqui!! good to know =)
Hi Jacquie,
How many muffin size portions did you get from 1 batch of recipe?
Thanks