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    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.

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    1. Natascha Curle

      May 08, 2020 at 1:05 am

      5 stars
      I’ve made these twice now as mini frittatas. Both times I’ve added a teaspoon of bicarb so they rise a little. This time I didn’t have any yoghurt so subbed with hommus and it worked really well!
      Thanks for all the great recipes!

      Tasch

      Reply
      • Vegan Richa Support

        May 08, 2020 at 11:19 am

        interesting. thanks for the info

        Reply
    2. Rose

      April 29, 2020 at 4:16 pm

      Do you think it would work well with soy flour, instead of chickpea flour?

      Reply
      • Vegan Richa Support

        April 29, 2020 at 7:19 pm

        Yes because soy and chickpea flour are very similar !!

        Reply
        • Rose

          April 29, 2020 at 7:21 pm

          Thank you!!

          Reply
    3. Rita

      April 21, 2020 at 1:13 pm

      5 stars
      I made these as mini “quiches” in a muffin pan (made about 9 quiches). I forgot the cashew cream. They were delicious and I’m happy to have a new vegan breakfast item!

      Reply
    4. Lisa Joy R

      April 13, 2020 at 5:13 pm

      5 stars
      So yummy! Love this it works perfectly!

      Reply
    5. Julie C.

      March 30, 2020 at 11:50 am

      5 stars
      DELICIOUS 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.

      Reply
      • Richa

        March 30, 2020 at 2:16 pm

        yay

        Reply
    6. Brit

      February 15, 2020 at 4:05 pm

      5 stars
      Absolutely fantastic! I’ve used this recipe as my base and changes some of the veggies/spices around for fun. It’s amazing.

      Reply
    7. Gem

      January 21, 2020 at 11:24 am

      5 stars
      Ok, 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.

      Reply
    8. Lavanya

      January 18, 2020 at 9:49 pm

      Hi ! 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.

      Reply
      • Richa

        January 19, 2020 at 5:56 pm

        i dont know. You can use besan

        Reply
    9. Yo

      January 04, 2020 at 6:44 pm

      Made 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?

      Reply
      • Richa

        January 05, 2020 at 10:24 am

        it should work

        Reply
    10. Ruth

      December 29, 2019 at 10:53 am

      5 stars
      Replaced 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!

      Reply
      • Richa

        December 29, 2019 at 11:10 am

        awesome!

        Reply
    11. Susan

      December 25, 2019 at 11:29 am

      What brand of chickpea flour do you like? I’ve heard the ones from the Indian grocery stores taste better than Bob’s Red Mill?

      Reply
    12. Carole

      December 15, 2019 at 1:57 pm

      5 stars
      Delicious 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

      Reply
      • Richa

        December 15, 2019 at 7:10 pm

        awesome!

        Reply
    13. CB

      December 15, 2019 at 6:05 am

      5 stars
      We 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!!

      Reply
      • Richa

        December 15, 2019 at 12:06 pm

        awesome!

        Reply
    14. Meghanettta

      December 11, 2019 at 4:22 pm

      5 stars
      I 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!

      Reply
    15. Shannon

      November 08, 2019 at 6:42 am

      Hi! 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?

      Reply
      • Richa

        November 09, 2019 at 9:28 pm

        yes, make the batter and bake in the morning

        Reply
    16. Mary

      November 08, 2019 at 3:39 am

      5 stars
      Made 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.

      Reply
      • Richa

        November 09, 2019 at 9:30 pm

        awesome!

        Reply
    17. Susan K

      October 14, 2019 at 5:11 pm

      Love 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.

      Reply
      • Richa

        October 14, 2019 at 7:30 pm

        Temp will be the same, cooking time may increase by 5-10 mins. Check the center, it should be set

        Reply
    18. Nanette

      October 08, 2019 at 10:54 am

      5 stars
      So 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 😊

      Reply
      • Richa

        October 08, 2019 at 2:53 pm

        awesome! thanks!

        Reply
    19. Jana

      August 31, 2019 at 2:54 pm

      excited 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

      Reply
      • Richa

        September 01, 2019 at 11:00 pm

        I just measured and 1.5 cups gives me 140 to 150gm. just start with 140 and add more if the batter is too thin

        Reply
    20. James Rayers

      August 28, 2019 at 10:53 pm

      I’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.

      Reply
      • Richa

        August 29, 2019 at 11:09 am

        awesome! yes kala namak adds a stronger eggy flavor

        Reply
    21. Katie Marsh

      August 04, 2019 at 9:18 am

      5 stars
      This 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.

      Reply
      • Richa

        August 04, 2019 at 10:28 am

        awesome!

        Reply
    22. Nil

      July 31, 2019 at 2:58 pm

      5 stars
      I 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!

      Reply
      • Richa

        July 31, 2019 at 3:14 pm

        awesome!

        Reply
    23. Suzie

      June 16, 2019 at 1:32 am

      Thank you for this recipe! I really like it, I shared it on my blog too. 🙂
      I think I will make it today.

      Reply
    24. Cate

      May 21, 2019 at 1:41 pm

      This 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 ❤️

      Reply
      • Richa

        May 21, 2019 at 11:09 pm

        yup

        Reply
    25. Carolanne Fry

      May 20, 2019 at 7:31 am

      5 stars
      just 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

      Reply
      • Richa

        May 20, 2019 at 10:02 am

        awesome!

        Reply
    26. Carolanne Fry

      May 13, 2019 at 10:16 am

      5 stars
      made 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 🙂

      Reply
      • Richa

        May 13, 2019 at 11:32 am

        Thats awesome!

        Reply
    27. Sandy

      April 27, 2019 at 12:06 pm

      5 stars
      Really delicious recipe.
      Do you know if it will freeze?

      Reply
      • Richa

        April 27, 2019 at 12:29 pm

        yes

        Reply
    28. Tai & Michael Summers-McGuinness

      April 22, 2019 at 10:46 am

      This 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.

      Reply
      • Richa

        April 22, 2019 at 11:43 am

        Thats awesome!!

        Reply
    29. ROSEANN MAGDA

      March 31, 2019 at 5:56 pm

      I’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.

      Reply
      • Richa

        March 31, 2019 at 5:59 pm

        awesome!

        Reply
    30. Caroline

      March 24, 2019 at 6:29 pm

      5 stars
      I 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.

      Reply
      • Richa

        March 24, 2019 at 7:46 pm

        awesome yes use whichever herbs and spices you like

        Reply
    31. Nichole

      March 21, 2019 at 6:31 pm

      5 stars
      Thanks 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!

      Reply
    32. David

      March 03, 2019 at 4:37 am

      5 stars
      This looks a lovely recipe though I would call it a farinata rather than a frittata.

      Reply
      • Laura

        April 13, 2020 at 9:34 am

        5 stars
        I often make this recipe. I use a variety of vegetables and usually bake them in muffin trays. They always taste delicious but they are even better cold with a big salad the day after. A super recipe. Thank you Richa. I have your Indian Kitchen book too.

        Reply
        • Richa

          April 13, 2020 at 4:36 pm

          awesome! thank you Laura

          Reply
    33. Kaia

      February 21, 2019 at 4:33 am

      I’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!

      Reply
      • Richa

        February 21, 2019 at 10:23 am

        Yes, check at 25 mins

        Reply
    34. Cristin

      February 19, 2019 at 1:48 pm

      If I wanto use some potatoes, should I saute them before baking? And if so, how long? Thanks!

      Reply
      • Richa

        February 19, 2019 at 2:57 pm

        Yes, chop small and precook them atleast 5 mins.

        Reply
    35. Nathaniel

      February 04, 2019 at 1:45 pm

      Hi 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!

      Reply
      • Richa

        February 04, 2019 at 1:59 pm

        it might be different. Make the batter and make 1 or 2 pancakes. if the flavor and texture work for you then bake the remaining

        Reply
        • Nathaniel

          February 04, 2019 at 2:10 pm

          Thanks.
          Think I’ll stick with the chickpea flour, to be on the safe side (:

          Reply
    36. Becky

      December 27, 2018 at 8:03 am

      5 stars
      I 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!

      Reply
      • Richa

        December 27, 2018 at 10:12 am

        awesome!

        Reply
    37. Fernanda

      December 07, 2018 at 7:23 pm

      Can I prepare the batter the day before baking it?

      Reply
      • Richa

        December 07, 2018 at 10:32 pm

        yes keep the batter and the veggies separately and add when ready to bake

        Reply
    38. Mo

      October 22, 2018 at 8:05 pm

      5 stars
      I 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!

      Reply
    39. Sky

      October 17, 2018 at 4:22 pm

      5 stars
      Delicious! I used spinach, potatoes, mushrooms, and caramelized onions and the dish turned out amazing.

      Reply
    40. Meli

      September 14, 2018 at 5:06 am

      I’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?

      Reply
      • Richa

        September 14, 2018 at 11:40 am

        hmm 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.

        Reply
    41. ama

      September 03, 2018 at 8:31 pm

      5 stars
      Made 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.

      Reply
      • Richa

        September 04, 2018 at 9:21 am

        awesome!

        Reply
    42. Richard Church

      September 03, 2018 at 3:04 pm

      5 stars
      This 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.

      Reply
    43. Reena Morbia

      September 03, 2018 at 1:31 pm

      5 stars
      Just 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!

      Reply
      • Richa

        September 19, 2018 at 6:54 pm

        awesome!

        Reply
      • Punam

        May 06, 2019 at 7:51 pm

        I followed this exactly and loved it. I want to try this again in a larger pan to make a thinner frittata. Thank you.

        Reply
    44. Luci

      September 03, 2018 at 12:50 pm

      Do you add the tomato slices at the beginning of the bake or midway?
      Thank You! Luci

      Reply
      • Richa

        September 03, 2018 at 3:57 pm

        beginning

        Reply
        • Luci

          September 03, 2018 at 5:16 pm

          5 stars
          I 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!

          Reply
          • Richa

            September 03, 2018 at 6:00 pm

            awesome! just change to other veggies that you like i usually use more peppers and greens and less broccoli as not everyone likes broccoli.

            Reply
    45. Pam in Sacramento

      September 02, 2018 at 6:01 pm

      5 stars
      I 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. 😁

      Reply
      • Pam in Sacramento

        September 02, 2018 at 6:28 pm

        Forgot 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.

        Reply
      • Richa

        September 02, 2018 at 7:22 pm

        awesome! yes use whichever veggies and spices and blends. mexican woould work wonderfully. you can also add in some black beans

        Reply
        • Pam in Sacramento

          September 06, 2018 at 6:22 pm

          5 stars
          Done! 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! 🤗💖

          Reply
          • Richa

            September 07, 2018 at 10:10 am

            What a fabulous meal!

            Reply
    46. Olwyn

      September 02, 2018 at 5:54 am

      Is 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.

      Reply
      • Richa

        September 02, 2018 at 11:49 am

        you can omit it.

        Reply
    47. Ramona

      September 02, 2018 at 5:25 am

      Can I use a mix of flour – like part chickpea and part whole wheat pastry flour?

      Reply
      • Richa

        September 02, 2018 at 11:50 am

        I don’t think that will work. Wheat flour will bake up gummy and it will alter the flavor.

        Reply
        • Ramona Smith

          September 02, 2018 at 2:49 pm

          thank you!

          Reply
        • michael george mclaughlin

          May 01, 2020 at 7:40 pm

          I have used comercial pancake mix with garbanzo bean flour and it only alters the taste and makes it sweet. I make Korean pancakes which is about the same. receipe. If you fry the veggies first in a little oil that adds to the moisture of the pancake. If you don’t like any sweet then pancake mix won’t work for you. I use Indian spices which is a variation.

          Reply
    48. Pongodhall@yahoo.ie

      September 02, 2018 at 4:12 am

      5 stars
      Perfect. And pancakes too! So versatile.

      Reply
    49. Chana

      September 01, 2018 at 5:30 pm

      I can’t get non dairy yogurt in my area. What can I sub?

      Reply
      • Richa

        September 01, 2018 at 7:43 pm

        cashew 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)

        Reply
        • marina

          July 25, 2019 at 10:27 pm

          blended tofu with a little lemon juice 🙂

          Reply
    50. Cassie Autumn Tran

      September 01, 2018 at 4:22 pm

      This 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?

      Reply
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