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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
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,
Can i add egg white to this as im not a vegan to make to more like an omelette/frittata?
if yes, what quantity?
Thanks
No clue, I haven’t used eggs in over 20 years
Thanks for the recipe and video… is it best to pre cook the vegetable mix? Which works best raw or uncooked? Thanks. I was trying to see in the video if they were cooked or not bit couldn’t quite tell.
You don’t need to precook it. The recipe calls for raw veggies.
Love your ongoing frittata recipes!
They’re perfect for potlucks because they’re just as delicious at room temperature!
Could you tell me the ingredient ratio if I were to make this in a 13×9 pan?
Double the recipe and cook for an additional 20 minutes.
This is a great recipe! The frittata is moist and very flavourful. I added some fresh garlic and grated parmeggiano cheese. One of my favourite vegetarian dishes.
Yay! So glad you like it.
Sooo delicious! I didn’t have any greens, so I used one white onion and one small garlic clove, 1 red bell pepper, grated one small potato and added turmeric, some nutritional yeast, smoked paprika and dried oregano. I substituted the yogurt with 1 heaped tbsp cream cheese because that’s all there was in the fridge…still came out perfect. Can’t wait to try it with many combinations. Everyone enjoyed it and the non – vegans couldn’t believe there aren’ t any eggs in it!
An excellent foolproof recipe, thank you so much for sharing your tips. I also adore all your books!
So glad everyone enjoyed it!
Made it today. My son doesn’t like eggs, his friend is gluten-free, I don’t like sweet brunch, so this was a good compromise. We used zucchini, cauliflower and peppers. Also added nutritional yeast. I did use cow yoghurt.
I served it with a creamy herb dip. It was a hit. I made it with cow yogurt, I don’t have a good vegan alternative. But to be fair I haven’t been vegan for 25 years, maybe , vegan options are much better now
Thank you for taking the time to comment.
My comment wasn’t meant to be negative, I’m sorry if you interpreted it that way. I’ve shared the recipe with several friends. I am going to make it again this week. I just like to eat it with a creamy dip
I think it is a great way to use “leftover veggies “.
I’m so glad you liked the recipe!
Made this for my husband and friends several times (who are not vegan) and it was delicious. Definitely a go to recipe.
I think its key to taste the batter prior to baking to make sure it’s seasoned to taste.
Also, went heavier on the cashew cream this last time and it was perfectly moist.
Thank you for a wonderful recipe!!
Yay
Love it so much that I made a batch for 15 people. The entire family loves this meal, quick and easy, fulfilling and satisfying. It was savory too! Thank you. When I do not have soy yogurt I use silken tofu, and when I do not have peppers I add sundried tomatoes, it is not as good as with peppers but it is a good replacement for us (we always have capers, sundried tomatoes and olives at home).
Wow! So glad you like it!
I adore this recipe. I have chickpea flour and had some veggies as well, and it was just perfect.
Awesome!
This is so yummy! I add more veggies, and 3 T nutritional yeast. Highly recommend!
Yay!