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.
Ma
Hey, this is a great recipe! I’ve made it a many times! I have serious problems following recipes, so I’ve messed it up several times…
It’s often too runny in the middle. I’m wondering if it’s cause I cook the veggies first in oil, OR, and I just realized this, I’ve been using Bob Mills garbanzo and fava flour.🤦
Also, can I add more greens instead of herbs? Planning on making this tomorrow for a brunch on Sunday and one of the guests hates cilantro, so I plan on making two.
Any advice?
Thank you so much!! You make great food!
Richa
Cooking the veggies takes out some of the moisture so that’s a good thing. Yes garfava flour is a bit different than just garbanzo flour. That might have caused issues
Heather
I’m going to try and make mini ones in a muffin pan. 🙂
Vegan Richa Support
Yay!
Lucy
How did the mini-muffins go? Any tips for baking time?
Anita
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 :).
Vegan Richa Support
thank you Anita
Brooke
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.
Vegan Richa Support
oh! sounds great, liquid mozz, cool
Nico
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?
Richa
You can cook ahead of time reheat in the oven
Lea
I made the chickpea flour frittata this weekend and it was amazing!
It’s all gone.
Vegan Richa Support
was a hit!
Eve
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).
K
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!
Vegan Richa Support
great to hear , K
Diane
Delicious! We are used to chickpea flour. Even my kids thought it was great. Thanks!
Vegan Richa Support
excellent
Charlene
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
Vegan Richa Support
here are some idea: https://www.google.com/search?q=example+of+greens&oq=example+of+greens&aqs=chrome..69i57j0i512j0i10j0i512j0i10j0i22i30l5.4552j0j7&sourceid=chrome&ie=UTF-8
Kim
Is chickpea flour same as bean? Or is it white chickpeas flour?
Richa
No they are not , see here differences https://www.veganricha.com/difference-between-besan-and-chickpea-flour/
In this recipe you need chickpea flour. Besan will work too, use 2 tbsp more
Swati
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
Vegan Richa Support
mmmmmmmm. tht’s a great idea. – go for it
Vinita
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 🙂
Vegan Richa Support
great to hear, thank you
Carrie MacGillivray
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.
Isabelle
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.
Ken Jones
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!
Vegan Richa Support
I love that sizzle too
Robin
Excellent recipe! Thank you.
Vegan Richa Support
thank YOU ! 🙏
Elaine
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.
Vegan Richa Support
thanks Elaine – yes that would dry it out somewhat. next time! thanks
Lucy Holmes
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
Vegan Richa Support
I love garden veggies and herbs. xoxox
Theresa Faulkner
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.
Vegan Richa Support
that’s amazing, thank you so much
Alex
Hi there! Do you think hummus could be subbed for the nondairy yogurt?
Richa
Yes
Laini
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.
Richa
❤️❤️❤️
Lorna Ford
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.
Alejandra
Loved it!! Skipped all the veggies and used one whole leek, tournd out great! Thanks 💚
elisabetta tamiazzo
Love this and make it all the time changing the veggies.
Vegan Richa Support
Awesome ! Perfect opportunity for veggies
Liza
Looks great! Trying it this weekend.
Anne
Made this for labour day brunch. Was loved by all,
Vegan Richa Support
amazing – nice way to celebrate . thank you
Caroline
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!
Vegan Richa Support
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!!
Richa
Check after additional 20 mins
Liesl
Could I sub the cashew cream fro coconut cream?
Vegan Richa Support
i don’t see why not!
Sara
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!
Vegan Richa Support
What delicious veggie choices! Thanks for stopping by!
Elsie Mann
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 !
Vegan Richa Support
that’s great! Thank you for taking the time for that lovely rating. I’m so glad it was enjoyed by all
Rishi Bharathan
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.
Vegan Richa Support
good to know I”m glad that you enjoyed it!! it could work for dinner also! 😆
Sunita Nair
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.
Laura
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 🙂
Vegan Richa Support
Dill would be awesome!! oooohhh. sounds yummy. thanks for popping in
Harsangeet
Made my day at a vegan cafe I work.
Vegan Richa Support
ohhhhh. perfect.a new favorite! thank you kindly
Sandy
Hi, this looks so good! Do you think leftovers could be frozen? Thanks!
Barbara
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!
Vegan Richa Support
Frittata fun sounds like a good next adventure to me! Please do add a rating when you make again!
Linda
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!
Vegan Richa Support
nice combination of veggies
C
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 🙏
Vegan Richa Support
well – thank you! any veggies really work, right =)
LS
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. 🙂
Vegan Richa Support
ahh. veggie broth – good idea. and tofu instead – great substitute. Thank you!!
Mariela
I loved your recipe! Thanks for sharing it
Vegan Richa Support
awesome thanks for the 5 Star Rating =)
Jacqui
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 🙂
Vegan Richa Support
Thanks Jacqui!! good to know =)
David
Hi Jacquie,
How many muffin size portions did you get from 1 batch of recipe?
Thanks