5 from 267 votes
Chickpea Flour Frittata - Vegan Frittata Recipe
This vegan chickpea flour frittata blends a variety of chopped vegetables like cauliflower, mushrooms, bell peppers, zucchini, broccoli, and greens with a seasoned batter of chickpea flour, water, yogurt alternative, and spices including kala namak and turmeric. Baked until golden and cracked on top, the frittata offers a firm yet tender texture with savory, slightly sulfurous flavors from kala namak mimicking an egg-like taste. It can also be made as pancakes cooked on the stovetop.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
6
Calories:
153 kcal
Course:
Breakfast
Cuisine:
American, Vegan, gluten-free
Ingredients
Vegetables
- 2 cups cauliflower
- 2 cups mushroom
- 2 cups bell pepper
- 2 cups zucchini
- 2 cups broccoli finely chopped, 200g total, or a combination
- 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 153
% 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.