Chickpea Flour Frittata - Vegan Frittata Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
153 kcal
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Course
Breakfast
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Cuisine
American, Vegan, gluten-free
Chickpea Flour Frittata - Vegan Frittata Recipe
Description
The Chickpea Flour Frittata combines finely chopped mixed vegetables with a flavored batter made primarily of chickpea flour and water, enriched with plain or cashew yogurt and seasoning such as turmeric, cayenne, black pepper, kala namak, and herbs like cilantro, thyme, and dill. This baked dish develops a golden top with characteristic cracks after about 45 to 50 minutes in the oven, resulting in a firm but delicate texture.
The vegetables bring texture and earthiness, while the chickpea flour batter forms the base providing structure and protein. Kala namak adds a unique sulfurous note reminiscent of eggs, which enhances the frittata's flavor for those looking for an egg-free alternative. The frittata is baked in a pie pan and requires a rest before serving to set.
This dish serves well as a main or side and stores refrigerated for a few days. For variation, the batter can be cooked as pancakes in a skillet. The recipe offers a plant-based way to enjoy the texture and appearance similar to traditional frittatas using chickpea flour.
Ingredients
Vegetables
- 2 cups broccoli finely chopped, 200g total, or a combination
- 2 cups cauliflower
- 2 cups mushroom
- 2 cups bell pepper
- 2 cups zucchini
- 1/4 cup red onion 30g, finely chopped
- 1 cup greens 30g, tightly packed, finely chopped
- 1/4 teaspoon salt
Batter
- 1 1/2 cups chickpea flour garbanzo bean flour, 135g
- 1 1/2 cups water 360ml
- 1/4 cup yogurt 60g, plain unsweetened or lightly sweetened, or thick cashew cream
- 1/2 teaspoon salt
- 1/4 kala namak Indian sulphur black salt, heaping teaspoon
- 1/2 teaspoon Turmeric ground
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper or to taste
- 1 tablespoon safflower oil organic or other neutral oil
- 1/2 cup cilantro 15g, chopped fresh, or parsley
- 1/4 teaspoon thyme dried
- 1/2 teaspoon dill dried
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, cook ladlefuls of batter in a medium skillet with oil until golden on both sides.
- For richer vegetable flavor, sauté broccoli, onion, and salt before mixing into the batter.
- If omitting kala namak or for extra flavor, add garlic powder and onion powder to the batter.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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