Chickpea Flour Frittata - Vegan Frittata Recipe
User Reviews
5.0
267 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
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Servings
6
-
Calories
153 kcal
-
Course
Breakfast
-
Cuisine
American, Vegan, gluten-free
Chickpea Flour Frittata - Vegan Frittata Recipe
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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
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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.
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 Information
Show Details
Calories
153kcal
(8%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
4g
(6%)
Sodium
414mg
(17%)
Potassium
394mg
(11%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
795IU
(16%)
Vitamin C
29.3mg
(33%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Sodium | 414mg | 17% |
| Potassium | 394mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 29.3mg | 33% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
267 reviews
Excellent
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