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.
Jacqui says
May 16, 2020 at 10:03 pmThis 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 says
May 21, 2020 at 7:18 pmThanks Jacqui!! good to know =)
Mariela says
May 20, 2020 at 9:56 amI loved your recipe! Thanks for sharing it
Vegan Richa Support says
May 20, 2020 at 2:00 pmawesome thanks for the 5 Star Rating =)
LS says
May 25, 2020 at 11:11 amMade 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 says
May 25, 2020 at 11:17 amahh. veggie broth – good idea. and tofu instead – great substitute. Thank you!!
C says
June 1, 2020 at 10:27 amI 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 says
June 1, 2020 at 11:59 amwell – thank you! any veggies really work, right =)
Linda says
June 2, 2020 at 5:04 pmThis 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 says
June 3, 2020 at 1:43 pmnice combination of veggies
Barbara says
June 27, 2020 at 8:29 pmI 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 says
June 28, 2020 at 1:10 pmFrittata fun sounds like a good next adventure to me! Please do add a rating when you make again!
Sandy says
June 30, 2020 at 8:15 amHi, this looks so good! Do you think leftovers could be frozen? Thanks!
Harsangeet says
July 2, 2020 at 10:55 amMade my day at a vegan cafe I work.
Vegan Richa Support says
July 2, 2020 at 6:05 pmohhhhh. perfect.a new favorite! thank you kindly