Simple, practical, and full of everyday flavour, Chickpea Flour Frittata - Vegan Frittata Recipe is a vegan, vegetarian American, Glutenfree, Vegan breakfast made with finely chopped broccoli, cauliflower, mushrooms, bell peppers (any color), or zucchini (or a combination), finely chopped red onion, and tightly packed finely chopped greens in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes
  • Yield: 6
  • Category: Breakfast
  • Cuisine: American, Glutenfree, Vegan

Ingredients

Vegetables

  • 2 cups finely chopped broccoli, cauliflower, mushrooms, bell peppers (any color), or zucchini (or a combination)
  • 1/4 cup finely chopped red onion
  • 1 cup tightly packed finely chopped greens
  • 1/4 teaspoon salt

Batter

  • 1 1/2 cups chickpea flour ((garbanzo bean flour))
  • 1 1/2 cups water
  • 1/4 cup 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 chopped fresh cilantro or parsley
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried dill

Topping

  • 1 tomato (sliced)

Method

  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 top with the sliced tomato. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.