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.
Cassie Autumn Tran says
September 1, 2018 at 4:22 pmThis 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?
Chana says
September 1, 2018 at 5:30 pmI can’t get non dairy yogurt in my area. What can I sub?
Richa says
September 1, 2018 at 7:43 pmcashew 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)
marina says
July 25, 2019 at 10:27 pmblended tofu with a little lemon juice 🙂
[email protected] says
September 2, 2018 at 4:12 amPerfect. And pancakes too! So versatile.
Ramona says
September 2, 2018 at 5:25 amCan I use a mix of flour – like part chickpea and part whole wheat pastry flour?
Richa says
September 2, 2018 at 11:50 amI don’t think that will work. Wheat flour will bake up gummy and it will alter the flavor.
Ramona Smith says
September 2, 2018 at 2:49 pmthank you!
Olwyn says
September 2, 2018 at 5:54 amIs 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.
Richa says
September 2, 2018 at 11:49 amyou can omit it.
Pam in Sacramento says
September 2, 2018 at 6:01 pmI 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. 😁
Pam in Sacramento says
September 2, 2018 at 6:28 pmForgot 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.
Richa says
September 2, 2018 at 7:22 pmawesome! yes use whichever veggies and spices and blends. mexican woould work wonderfully. you can also add in some black beans
Pam in Sacramento says
September 6, 2018 at 6:22 pmDone! 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! 🤗💖
Richa says
September 7, 2018 at 10:10 amWhat a fabulous meal!
Luci says
September 3, 2018 at 12:50 pmDo you add the tomato slices at the beginning of the bake or midway?
Thank You! Luci
Richa says
September 3, 2018 at 3:57 pmbeginning
Luci says
September 3, 2018 at 5:16 pmI 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!
Richa says
September 3, 2018 at 6:00 pmawesome! just change to other veggies that you like i usually use more peppers and greens and less broccoli as not everyone likes broccoli.
Reena Morbia says
September 3, 2018 at 1:31 pmJust 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!
Richa says
September 19, 2018 at 6:54 pmawesome!
Punam says
May 6, 2019 at 7:51 pmI followed this exactly and loved it. I want to try this again in a larger pan to make a thinner frittata. Thank you.
Richard Church says
September 3, 2018 at 3:04 pmThis 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.
ama says
September 3, 2018 at 8:31 pmMade 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.
Richa says
September 4, 2018 at 9:21 amawesome!
Meli says
September 14, 2018 at 5:06 amI’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?
Richa says
September 14, 2018 at 11:40 amhmm 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.
Sky says
October 17, 2018 at 4:22 pmDelicious! I used spinach, potatoes, mushrooms, and caramelized onions and the dish turned out amazing.
Mo says
October 22, 2018 at 8:05 pmI 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!
Fernanda says
December 7, 2018 at 7:23 pmCan I prepare the batter the day before baking it?
Richa says
December 7, 2018 at 10:32 pmyes keep the batter and the veggies separately and add when ready to bake
Becky says
December 27, 2018 at 8:03 amI 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!
Richa says
December 27, 2018 at 10:12 amawesome!
Nathaniel says
February 4, 2019 at 1:45 pmHi 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!
Richa says
February 4, 2019 at 1:59 pmit might be different. Make the batter and make 1 or 2 pancakes. if the flavor and texture work for you then bake the remaining
Nathaniel says
February 4, 2019 at 2:10 pmThanks.
Think I’ll stick with the chickpea flour, to be on the safe side (:
Cristin says
February 19, 2019 at 1:48 pmIf I wanto use some potatoes, should I saute them before baking? And if so, how long? Thanks!
Richa says
February 19, 2019 at 2:57 pmYes, chop small and precook them atleast 5 mins.
Kaia says
February 21, 2019 at 4:33 amI’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!
Richa says
February 21, 2019 at 10:23 amYes, check at 25 mins
David says
March 3, 2019 at 4:37 amThis looks a lovely recipe though I would call it a farinata rather than a frittata.
Nichole says
March 21, 2019 at 6:31 pmThanks 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!
Caroline says
March 24, 2019 at 6:29 pmI make chickpea pancakes on the reg, so this combination wasn’t too unfamiliar to me, but I was looking for a good dish to make for a shower and this was the perfect thing. We got lots of compliments on it and I love having leftovers because it’s so healthy!
We went a little light on the kala namak, increased the red onion to 2/3 cup, did saute our veggies (a mix of bell pepper and broccoli) first, and skipped the cayenne but did add some Paprika. I always soak my chickpea batter a bit (4 hours to overnight) before cooking for digestibility.
We ended up making about 9x the recipe split between four casserole dishes for 40 people, which was PLENTY. We had 1 1/2 dishes leftover.
I tried it making it once before with a bunch of fresh dill and chives and oddly these flavors didn’t work for us.
Richa says
March 24, 2019 at 7:46 pmawesome yes use whichever herbs and spices you like
ROSEANN MAGDA says
March 31, 2019 at 5:56 pmI’ve made this twice, and I am absolutely crazy about it. So good, and so easy to heat up in the morning. I skip the dill, just because I dislike dill, but that’s the only change I made.
Richa says
March 31, 2019 at 5:59 pmawesome!
Tai & Michael Summers-McGuinness says
April 22, 2019 at 10:46 amThis looks great-a vegan friend posted it on FB as they had it for Easter brunch. We must try it. We cook from your Indian Kitchen cookbook all the time and love it. We are very lucky that we have a big Indian grocery store within 10 mins of our home that sells some organic dals and grains and vegan home made samosas and paratha breads.
Richa says
April 22, 2019 at 11:43 amThats awesome!!
Sandy says
April 27, 2019 at 12:06 pmReally delicious recipe.
Do you know if it will freeze?
Richa says
April 27, 2019 at 12:29 pmyes
Carolanne Fry says
May 13, 2019 at 10:16 ammade this for mother’s day yesterday- insanely easy and delicious. turned out perfect. my grandma thought the tiny amount of cayanne made it “too hot” so next time I would leave that out. perfect clean out your fridge of veggies that need to be eaten dish 🙂
Richa says
May 13, 2019 at 11:32 amThats awesome!
Carolanne Fry says
May 20, 2019 at 7:31 amjust made this for the second time- I didn’t have yogurt so I subbed soy milk mixed with apple cider vinegar which I let sit for 10 minutes. I also added nutritional yeast. turned out great
Richa says
May 20, 2019 at 10:02 amawesome!
Cate says
May 21, 2019 at 1:41 pmThis looks fabulous can’t wait to try it. Do you think it would work as quiche, poured into a pastry case? I really miss quiche!
Thanks ❤️
Richa says
May 21, 2019 at 11:09 pmyup
Suzie says
June 16, 2019 at 1:32 amThank you for this recipe! I really like it, I shared it on my blog too. 🙂
I think I will make it today.
Nil says
July 31, 2019 at 2:58 pmI am baking this frittata for the second time this week; that’s how delicious it is. I also lightly stir fried the veggies before mixing it into the batter. It is an exciting change to cook with chickpea flour. Thank you Richa!
Richa says
July 31, 2019 at 3:14 pmawesome!
Katie Marsh says
August 4, 2019 at 9:18 amThis is delicious, i love changing up the veggies every time i make it. I make it every Sunday and eat it for breakfast all week.
Richa says
August 4, 2019 at 10:28 amawesome!
James Rayers says
August 28, 2019 at 10:53 pmI’ve made this so many times now it’s ridiculous! So good for dinner and then lunch the next day. It took me about a year to find kala namak but I finally found some in a confectionery store of all places. And it really makes a difference. I was adding nutritional yeast before to give it some tang.
Richa says
August 29, 2019 at 11:09 amawesome! yes kala namak adds a stronger eggy flavor
Jana says
August 31, 2019 at 2:54 pmexcited to make this but wasn’t sure how much chickpea flour to add. I do everything by weight but 1 1/2 cups is 180g. So, 135 g or 180 grams?
Thanks
Richa says
September 1, 2019 at 11:00 pmI just measured and 1.5 cups gives me 140 to 150gm. just start with 140 and add more if the batter is too thin
Nanette says
October 8, 2019 at 10:54 amSo glad I tried this, it is delicious. I changed out veggies and used what I had in my fridge. I used potatoes, bell peppers, a poblano pepper and onion, I sautéed these veggies prior to mixing them in the batter and added the seasonings listed. It has an amazing taste and texture. I will definitely be making this again. Thank you for another great recipe 😊
Richa says
October 8, 2019 at 2:53 pmawesome! thanks!
Susan K says
October 14, 2019 at 5:11 pmLove this frittata recipe, so tasty and nutritious. Looking for a recipe to share w/ my women’s breakfast/bible study! Plan to double it and cook in 9x 12 glass casserole dish. Would temp and cooking time stay the same? Thank you for this excellent site, I will be trying your soups soon as the season gets cooler here.
Richa says
October 14, 2019 at 7:30 pmTemp will be the same, cooking time may increase by 5-10 mins. Check the center, it should be set
Mary says
November 8, 2019 at 3:39 amMade this for dinner last night. Was very good, will have the leftovers for breakfast. Used cashew cream instead of yogurt, and used what veggies I had on hand. I did not have the black salt or dill, so just seasoned with some grated garlic and Italian seasoning. Baked in a lightly oiled 10″ tart pan, came out beautiful. Texture and taste were very good. This is a very versatile recipe, will make again and again using whatever I have on hand. Thank you for another keeper.
Richa says
November 9, 2019 at 9:30 pmawesome!
Shannon says
November 8, 2019 at 6:42 amHi! Lovely looking recipe! Thinking about making it for a lazy Saturday morning. Do you think it would be possible to prep it the night before and bake in the morning?
Richa says
November 9, 2019 at 9:28 pmyes, make the batter and bake in the morning
Meghanettta says
December 11, 2019 at 4:22 pmI know this wasn’t intended to be a diet recipe but it’s so easy, tasty, filling and low calorie that I have eaten it as one of my meals per day for the past 3 weeks (the other meal being your zucchini tofu ricotta lasagna) and I have effortlessly lost weight. Considering I wasn’t even overweight and just wanted to lean out a bit, this says a lot.
Amazing, flexible, versatile recipe. I ran out of chickpea flour so have now started using red lentil flour and it works just as well!
CB says
December 15, 2019 at 6:05 amWe make this a couple of times a month as mini-quiches for quick breakfasts through the week. Love how many veggies you can pack into these and how customizable and simple it is!!
Richa says
December 15, 2019 at 12:06 pmawesome!
Carole says
December 15, 2019 at 1:57 pmDelicious recipe….I made it this evening! Sauteed the mushrooms with a little oil and a couple of finely chopped garlic cloves. Then added all the veg, which was
roughly chopped, a little salt, turmeric, thyme and black pepper and gently cooked that for a few minutes.
Then made the batter, added the slightly cooked veg to the batter and baked for 45 mins. It turned out fantastic! Will be taking some to work for lunch tomorrow!!
Husband loved it too!!
Thank you Richa
Richa says
December 15, 2019 at 7:10 pmawesome!
Susan says
December 25, 2019 at 11:29 amWhat brand of chickpea flour do you like? I’ve heard the ones from the Indian grocery stores taste better than Bob’s Red Mill?
Ruth says
December 29, 2019 at 10:53 amReplaced the cashew cream with the pulp from my almond milk. Delicious!
I actually baked it together with a loaf of bread which came out crusty due to the shared moisture
Thank you for these awesome recipes!
Richa says
December 29, 2019 at 11:10 amawesome!
Yo says
January 4, 2020 at 6:44 pmMade this and really enjoyed it. I’m making it again and gonna add more garlic/onion powder this time. Non-vegan friends really enjoyed too!
Question– can I pour this into a pre-made crust and then bake? Will the texture come out right?
Richa says
January 5, 2020 at 10:24 amit should work
Lavanya says
January 18, 2020 at 9:49 pmHi ! Do you know where I can get Chickpea flour in Chennai India? I would like to try this recipe as it looks great and delicious.
Richa says
January 19, 2020 at 5:56 pmi dont know. You can use besan
Gem says
January 21, 2020 at 11:24 amOk, I just made this! I didn’t use oil or yoghurt. I put the mixture into 11 muffin cases, filling them 3/4 full, I put a tomato slice on top of each one and baked for 25 minutes. I let them cool so they’d come out of the cases easily. Absolutely delicious! And so moist. Can’t wait to eat them with my packed lunches.
Brit says
February 15, 2020 at 4:05 pmAbsolutely fantastic! I’ve used this recipe as my base and changes some of the veggies/spices around for fun. It’s amazing.
Julie C. says
March 30, 2020 at 11:50 amDELICIOUS times a million! I used some leftover veggies that I had in the fridge and threw it into the base chickpea mixture. Loved it. Will definitely make again.
Richa says
March 30, 2020 at 2:16 pmyay