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Chickpea Flour Frittata – Eggless Vegan Frittata

September 1, 2018 By Richa 139 Comments

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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

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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
5 from 47 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.

Filed Under: Breakfast Recipes, gluten free, popular, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

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  1. Jacqui says

    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 says

      May 21, 2020 at 7:18 pm

      Thanks Jacqui!! good to know =)

      Reply
  2. Mariela says

    May 20, 2020 at 9:56 am

    5 stars
    I loved your recipe! Thanks for sharing it

    Reply
    • Vegan Richa Support says

      May 20, 2020 at 2:00 pm

      awesome thanks for the 5 Star Rating =)

      Reply
  3. LS says

    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 says

      May 25, 2020 at 11:17 am

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

      Reply
  4. C says

    June 1, 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 says

      June 1, 2020 at 11:59 am

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

      Reply
  5. Linda says

    June 2, 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 says

      June 3, 2020 at 1:43 pm

      nice combination of veggies

      Reply
  6. Barbara says

    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 says

      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
  7. Sandy says

    June 30, 2020 at 8:15 am

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

    Reply
  8. Harsangeet says

    July 2, 2020 at 10:55 am

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

    Reply
    • Vegan Richa Support says

      July 2, 2020 at 6:05 pm

      ohhhhh. perfect.a new favorite! thank you kindly

      Reply
  9. Laura says

    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 says

      July 17, 2020 at 2:33 pm

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

      Reply
  10. Sunita Nair says

    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
  11. Rishi Bharathan says

    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 says

      July 26, 2020 at 10:28 am

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

      Reply
  12. Elsie Mann says

    August 5, 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 says

      August 5, 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
  13. Sara says

    August 9, 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 says

      August 10, 2020 at 8:00 am

      What delicious veggie choices! Thanks for stopping by!

      Reply
  14. Liesl says

    August 11, 2020 at 3:39 am

    Could I sub the cashew cream fro coconut cream?

    Reply
    • Vegan Richa Support says

      August 12, 2020 at 8:59 pm

      i don’t see why not!

      Reply
  15. Caroline says

    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 says

      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 says

      August 16, 2020 at 6:03 pm

      Check after additional 20 mins

      Reply
  16. Anne says

    September 7, 2020 at 9:16 am

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

    Reply
    • Vegan Richa Support says

      September 7, 2020 at 1:58 pm

      amazing – nice way to celebrate . thank you

      Reply
  17. Liza says

    September 11, 2020 at 12:44 pm

    5 stars
    Looks great! Trying it this weekend.

    Reply
  18. elisabetta tamiazzo says

    September 26, 2020 at 8:02 am

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

    Reply
    • Vegan Richa Support says

      September 27, 2020 at 7:40 pm

      Awesome ! Perfect opportunity for veggies

      Reply
  19. Alejandra says

    October 7, 2020 at 5:51 pm

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

    Reply
  20. Lorna Ford says

    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
  21. Laini says

    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 says

      October 19, 2020 at 4:10 pm

      ❤️❤️❤️

      Reply
  22. Alex says

    October 30, 2020 at 8:30 pm

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

    Reply
    • Richa says

      October 31, 2020 at 11:10 am

      Yes

      Reply
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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. Read more about me and the blog...

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