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.
Natascha Curle
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
Vegan Richa Support
interesting. thanks for the info
Rose
Do you think it would work well with soy flour, instead of chickpea flour?
Vegan Richa Support
Yes because soy and chickpea flour are very similar !!
Rose
Thank you!!
Rita
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!
Lisa Joy R
So yummy! Love this it works perfectly!
Julie C.
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.
Richa
yay
Brit
Absolutely fantastic! I’ve used this recipe as my base and changes some of the veggies/spices around for fun. It’s amazing.
Gem
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.
Lavanya
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.
Richa
i dont know. You can use besan
Yo
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?
Richa
it should work
Ruth
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!
Richa
awesome!
Susan
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?
Carole
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
Richa
awesome!
CB
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!!
Richa
awesome!
Meghanettta
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!
Shannon
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?
Richa
yes, make the batter and bake in the morning
Mary
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.
Richa
awesome!
Susan K
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.
Richa
Temp will be the same, cooking time may increase by 5-10 mins. Check the center, it should be set
Nanette
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 😊
Richa
awesome! thanks!
Jana
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
Richa
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
James Rayers
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.
Richa
awesome! yes kala namak adds a stronger eggy flavor
Katie Marsh
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.
Richa
awesome!
Nil
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!
Richa
awesome!
Suzie
Thank you for this recipe! I really like it, I shared it on my blog too. 🙂
I think I will make it today.
Cate
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 ❤️
Richa
yup
Carolanne Fry
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
Richa
awesome!
Carolanne Fry
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 🙂
Richa
Thats awesome!
Sandy
Really delicious recipe.
Do you know if it will freeze?
Richa
yes
Tai & Michael Summers-McGuinness
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.
Richa
Thats awesome!!
ROSEANN MAGDA
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.
Richa
awesome!
Caroline
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.
Richa
awesome yes use whichever herbs and spices you like
Nichole
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!
David
This looks a lovely recipe though I would call it a farinata rather than a frittata.
Laura
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.
Richa
awesome! thank you Laura
Kaia
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!
Richa
Yes, check at 25 mins
Cristin
If I wanto use some potatoes, should I saute them before baking? And if so, how long? Thanks!
Richa
Yes, chop small and precook them atleast 5 mins.
Nathaniel
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!
Richa
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
Nathaniel
Thanks.
Think I’ll stick with the chickpea flour, to be on the safe side (:
Becky
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!
Richa
awesome!
Fernanda
Can I prepare the batter the day before baking it?
Richa
yes keep the batter and the veggies separately and add when ready to bake
Mo
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!
Sky
Delicious! I used spinach, potatoes, mushrooms, and caramelized onions and the dish turned out amazing.
Meli
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?
Richa
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.
ama
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.
Richa
awesome!
Richard Church
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.
Reena Morbia
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!
Richa
awesome!
Punam
I followed this exactly and loved it. I want to try this again in a larger pan to make a thinner frittata. Thank you.
Luci
Do you add the tomato slices at the beginning of the bake or midway?
Thank You! Luci
Richa
beginning
Luci
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!
Richa
awesome! just change to other veggies that you like i usually use more peppers and greens and less broccoli as not everyone likes broccoli.
Pam in Sacramento
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. 😁
Pam in Sacramento
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.
Richa
awesome! yes use whichever veggies and spices and blends. mexican woould work wonderfully. you can also add in some black beans
Pam in Sacramento
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! 🤗💖
Richa
What a fabulous meal!
Olwyn
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.
Richa
you can omit it.
Ramona
Can I use a mix of flour – like part chickpea and part whole wheat pastry flour?
Richa
I don’t think that will work. Wheat flour will bake up gummy and it will alter the flavor.
Ramona Smith
thank you!
michael george mclaughlin
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.
Pongodhall@yahoo.ie
Perfect. And pancakes too! So versatile.
Chana
I can’t get non dairy yogurt in my area. What can I sub?
Richa
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)
marina
blended tofu with a little lemon juice 🙂
Cassie Autumn Tran
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?