• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Breakfast Recipes

    Chickpea Flour Frittata – Eggless Vegan Frittata

    Published: Sep 1, 2018 · Modified: Mar 22, 2019 by Richa 186 Comments

    Jump to Recipe   Print 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 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

    • 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 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 - 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
    Print Recipe
    4.99 from 75 votes

    Chickpea Flour Frittata - Vegan Frittata Recipe

    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
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Breakfast
    Cuisine: American, Glutenfree, Vegan
    Keyword: vegan frittata, vegetable frittata
    Servings: 6
    Calories: 153kcal
    Author: Vegan Richa

    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

    Nutrition Facts
    Chickpea Flour Frittata - Vegan Frittata Recipe
    Amount Per Serving
    Calories 153 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Sodium 414mg18%
    Potassium 394mg11%
    Carbohydrates 20g7%
    Fiber 4g17%
    Sugar 4g4%
    Protein 7g14%
    Vitamin A 795IU16%
    Vitamin C 29.3mg36%
    Calcium 35mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Vegan Coffee Cake Recipe – Cinnamon Streusel Cake
    Vegan Cardamom Cookies – Cardamom Snickerdoodles »


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

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      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.

    1. Lise

      January 05, 2023 at 3:25 pm

      5 stars
      I made this for Christmas morning brunch. It was DELISH!! The entire dish was devoured – even my non-vegan mom and kiddos loved it!

      Reply
      • Vegan Richa Support

        January 06, 2023 at 12:30 pm

        So wonderful! Thank you for the kind comment.

        Reply
    2. Johan Haglert

      January 03, 2023 at 6:00 pm

      What “greens”?

      Reply
      • Vegan Richa Support

        January 04, 2023 at 4:46 pm

        Use whichever hearty green leafy veggies you want, like spinach, kale, chard, etc.

        Reply
    3. Felicia

      December 20, 2022 at 9:37 am

      5 stars
      Was in the mood for a savory brunch with besan that wasn’t a chilla and this did the trick! Easy to prepare and packed full of nutrition for the day!
      Did take a bit longer to cook than listed, but well worth it.
      Thank you for sharing this recipe!

      Reply
      • Vegan Richa Support

        December 21, 2022 at 10:48 pm

        Wonderful!

        Reply
    4. Jen

      December 13, 2022 at 7:11 pm

      Can you use coconut cream instead of yogurt?

      Reply
      • Vegan Richa Support

        December 14, 2022 at 10:33 pm

        Yes, but note that this will change the taste.

        Reply
    5. Ma

      September 16, 2022 at 7:50 pm

      5 stars
      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!

      Reply
      • Richa

        September 16, 2022 at 9:03 pm

        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

        Reply
    6. Heather

      June 26, 2022 at 12:52 pm

      I’m going to try and make mini ones in a muffin pan. 🙂

      Reply
      • Vegan Richa Support

        June 28, 2022 at 9:20 am

        Yay!

        Reply
      • Lucy

        August 06, 2022 at 4:16 am

        How did the mini-muffins go? Any tips for baking time?

        Reply
    7. Anita

      June 15, 2022 at 4:13 am

      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
      • Vegan Richa Support

        June 21, 2022 at 10:31 am

        thank you Anita

        Reply
    8. Brooke

      April 24, 2022 at 9:21 am

      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
      • Vegan Richa Support

        April 26, 2022 at 8:26 am

        oh! sounds great, liquid mozz, cool

        Reply
    9. Nico

      April 19, 2022 at 8:04 am

      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
      • Richa

        April 20, 2022 at 12:09 am

        You can cook ahead of time reheat in the oven

        Reply
    10. Lea

      December 26, 2021 at 2:23 pm

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

      Reply
      • Vegan Richa Support

        December 28, 2021 at 11:35 am

        was a hit!

        Reply
    11. Eve

      December 23, 2021 at 6:16 am

      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
    12. K

      November 16, 2021 at 11:07 am

      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
      • Vegan Richa Support

        November 16, 2021 at 12:51 pm

        great to hear , K

        Reply
    13. Diane

      November 15, 2021 at 2:01 pm

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

      Reply
      • Vegan Richa Support

        November 16, 2021 at 12:48 pm

        excellent

        Reply
    14. Charlene

      October 29, 2021 at 7:29 am

      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
      • Vegan Richa Support

        October 29, 2021 at 1:31 pm

        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

        Reply
    15. Kim

      September 28, 2021 at 2:38 pm

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

      Reply
      • Richa

        September 29, 2021 at 1:41 pm

        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

        Reply
    16. Swati

      September 23, 2021 at 7:43 am

      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
      • Vegan Richa Support

        September 23, 2021 at 11:47 am

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

        Reply
    17. Vinita

      September 15, 2021 at 12:26 am

      5 stars
      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 🙂

      Reply
      • Vegan Richa Support

        September 17, 2021 at 3:25 pm

        great to hear, thank you

        Reply
    18. Carrie MacGillivray

      May 10, 2021 at 1:02 pm

      5 stars
      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.

      Reply
    19. Isabelle

      April 18, 2021 at 1:14 pm

      5 stars
      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.

      Reply
    20. Ken Jones

      February 09, 2021 at 11:35 am

      5 stars
      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!

      Reply
      • Vegan Richa Support

        February 09, 2021 at 1:04 pm

        I love that sizzle too

        Reply
    21. Robin

      January 28, 2021 at 9:27 am

      5 stars
      Excellent recipe! Thank you.

      Reply
      • Vegan Richa Support

        January 29, 2021 at 4:27 pm

        thank YOU ! 🙏

        Reply
    22. Elaine

      January 24, 2021 at 11:53 am

      5 stars
      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.

      Reply
      • Vegan Richa Support

        January 25, 2021 at 1:43 pm

        thanks Elaine – yes that would dry it out somewhat. next time! thanks

        Reply
    23. Lucy Holmes

      January 21, 2021 at 11:39 pm

      5 stars
      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

      Reply
      • Vegan Richa Support

        January 25, 2021 at 12:00 pm

        I love garden veggies and herbs. xoxox

        Reply
    24. Theresa Faulkner

      January 17, 2021 at 4:18 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        January 19, 2021 at 4:45 pm

        that’s amazing, thank you so much

        Reply
    25. Alex

      October 30, 2020 at 8:30 pm

      Hi there! Do you think hummus could be subbed for the nondairy yogurt?

      Reply
      • Richa

        October 31, 2020 at 11:10 am

        Yes

        Reply
    26. Laini

      October 19, 2020 at 8:11 am

      5 stars
      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.

      Reply
      • Richa

        October 19, 2020 at 4:10 pm

        ❤️❤️❤️

        Reply
    27. Lorna Ford

      October 10, 2020 at 5:28 am

      5 stars
      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.

      Reply
    28. Alejandra

      October 07, 2020 at 5:51 pm

      Loved it!! Skipped all the veggies and used one whole leek, tournd out great! Thanks 💚

      Reply
    29. elisabetta tamiazzo

      September 26, 2020 at 8:02 am

      5 stars
      Love this and make it all the time changing the veggies.

      Reply
      • Vegan Richa Support

        September 27, 2020 at 7:40 pm

        Awesome ! Perfect opportunity for veggies

        Reply
    30. Liza

      September 11, 2020 at 12:44 pm

      5 stars
      Looks great! Trying it this weekend.

      Reply
    31. Anne

      September 07, 2020 at 9:16 am

      5 stars
      Made this for labour day brunch. Was loved by all,

      Reply
      • Vegan Richa Support

        September 07, 2020 at 1:58 pm

        amazing – nice way to celebrate . thank you

        Reply
    32. Caroline

      August 16, 2020 at 5:23 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        August 16, 2020 at 6:01 pm

        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!!

        Reply
      • Richa

        August 16, 2020 at 6:03 pm

        Check after additional 20 mins

        Reply
    33. Liesl

      August 11, 2020 at 3:39 am

      Could I sub the cashew cream fro coconut cream?

      Reply
      • Vegan Richa Support

        August 12, 2020 at 8:59 pm

        i don’t see why not!

        Reply
    34. Sara

      August 09, 2020 at 4:00 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        August 10, 2020 at 8:00 am

        What delicious veggie choices! Thanks for stopping by!

        Reply
    35. Elsie Mann

      August 05, 2020 at 5:51 pm

      5 stars
      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 !

      Reply
      • Vegan Richa Support

        August 05, 2020 at 8:34 pm

        that’s great! Thank you for taking the time for that lovely rating. I’m so glad it was enjoyed by all

        Reply
    36. Rishi Bharathan

      July 25, 2020 at 5:49 pm

      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.

      Reply
      • Vegan Richa Support

        July 26, 2020 at 10:28 am

        good to know I”m glad that you enjoyed it!! it could work for dinner also! 😆

        Reply
    37. Sunita Nair

      July 21, 2020 at 4:25 am

      5 stars
      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.

      Reply
    38. Laura

      July 17, 2020 at 12:57 pm

      5 stars
      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 🙂

      Reply
      • Vegan Richa Support

        July 17, 2020 at 2:33 pm

        Dill would be awesome!! oooohhh. sounds yummy. thanks for popping in

        Reply
    39. Harsangeet

      July 02, 2020 at 10:55 am

      5 stars
      Made my day at a vegan cafe I work.

      Reply
      • Vegan Richa Support

        July 02, 2020 at 6:05 pm

        ohhhhh. perfect.a new favorite! thank you kindly

        Reply
    40. Sandy

      June 30, 2020 at 8:15 am

      Hi, this looks so good! Do you think leftovers could be frozen? Thanks!

      Reply
    41. Barbara

      June 27, 2020 at 8:29 pm

      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!

      Reply
      • Vegan Richa Support

        June 28, 2020 at 1:10 pm

        Frittata fun sounds like a good next adventure to me! Please do add a rating when you make again!

        Reply
    42. Linda

      June 02, 2020 at 5:04 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        June 03, 2020 at 1:43 pm

        nice combination of veggies

        Reply
    43. C

      June 01, 2020 at 10:27 am

      5 stars
      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 🙏

      Reply
      • Vegan Richa Support

        June 01, 2020 at 11:59 am

        well – thank you! any veggies really work, right =)

        Reply
    44. LS

      May 25, 2020 at 11:11 am

      5 stars
      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. 🙂

      Reply
      • Vegan Richa Support

        May 25, 2020 at 11:17 am

        ahh. veggie broth – good idea. and tofu instead – great substitute. Thank you!!

        Reply
    45. Mariela

      May 20, 2020 at 9:56 am

      5 stars
      I loved your recipe! Thanks for sharing it

      Reply
      • Vegan Richa Support

        May 20, 2020 at 2:00 pm

        awesome thanks for the 5 Star Rating =)

        Reply
    46. Jacqui

      May 16, 2020 at 10:03 pm

      5 stars
      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 🙂

      Reply
      • Vegan Richa Support

        May 21, 2020 at 7:18 pm

        Thanks Jacqui!! good to know =)

        Reply
      • David

        May 04, 2021 at 8:45 am

        Hi Jacquie,
        How many muffin size portions did you get from 1 batch of recipe?
        Thanks

        Reply
    « Older Comments

    Primary Sidebar

    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.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa