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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 Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6
Calories: 153 kcal
Course: Breakfast
Cuisine: American , Vegan , gluten-free

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

    Cup of Yum
  1. Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) pie pan (or line it with parchment paper).
  2. Vegetables: In a large bowl, combine the broccoli, onion, greens, and salt. Toss to combine.
  3. 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.)
  4. 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

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

% 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.