Vegan Chickpea Flour Vegetable Frittata Recipe
This Vegan Frittata is a delicious, plant-based alternative to the traditional egg frittata, using chickpea flour as a protein-rich base. Packed with fresh vegetables and seasoned with aromatic spices, it’s a wholesome and satisfying dish perfect for breakfast, brunch, or a light dinner. The frittata is baked until firm, creating a golden crust while maintaining a tender texture inside.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
Scale
Base Ingredients
- 1 cup chickpea flour (also known as gram flour or besan)
- 1 cup water
- 2 tablespoons olive oil, plus extra for greasing
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1/2 cup diced bell peppers (any color)
- 1/2 cup chopped spinach or kale
- 1 small onion, finely chopped
- 1 small tomato, diced (optional)
- 1/4 cup grated carrot (optional)
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon garlic powder or 1 clove garlic, minced
- Fresh herbs like parsley or cilantro, chopped, for garnish (optional)
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the chickpea flour, baking powder, salt, black pepper, cumin, turmeric, smoked paprika, and garlic powder. Slowly add water while continuously whisking until you get a smooth, lump-free batter similar to pancake batter consistency.
- Cook the Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes. Then add bell peppers, spinach, carrots, and tomatoes if using, cooking for another 3-5 minutes until vegetables soften. Season lightly with salt and pepper.
- Combine Batter and Vegetables: Add the cooked vegetables to the chickpea flour batter and gently mix to combine evenly.
- Prepare for Baking: Preheat the oven to 375°F (190°C). Lightly grease an oven-safe dish or a cast-iron skillet with olive oil. Pour the batter mixture into the prepared dish, spreading it out evenly.
- Bake the Frittata: Place the dish in the preheated oven and bake for 25-30 minutes, or until the frittata is firm to the touch and a toothpick inserted in the center comes out clean. The top should be golden brown.
- Cool and Serve: Remove the frittata from the oven and let it cool for 5-10 minutes before slicing. Garnish with fresh herbs if desired. Serve warm or at room temperature.
Notes
- You can customize the vegetables based on seasonality and preference; mushrooms, zucchini, or broccoli work well.
- Adding a teaspoon of nutritional yeast to the batter can boost umami and add a cheesy flavor.
- If you want a fluffier texture, let the batter rest for 10 minutes before combining with the vegetables.
- This frittata keeps well in the refrigerator for up to 3 days and can be reheated in an oven or a pan.
- Ensure the batter is not too thin; adjust chickpea flour or water to get the right consistency.
Keywords: vegan frittata, chickpea flour frittata, plant-based breakfast, vegan brunch recipe, gluten-free vegan recipe
