Flavorful vegan frittata made with chickpea flour and few other simple ingredients.
Make this eggless frittata without tofu and fill it with your favorite vegetables, from potatoes to spinach and zucchini!
This chickpea flour frittata is a great quick vegan meal and perfect for a gluten free savory breakfast too!
And if you are looking for more gluten free vegan protein recipes, don't miss these:
- chickpea tofu (soy free)
- chickpea fries (with baked option!)
- pea flour pancakes
Making the frittata recipe vegan is very simple and calls for few basic ingredients:
- chickpea flour, a great bean flour rich in proteins and fibers (check this article if you are curious to know more about gluten free flours)
Make sure the flour is certified gluten free, if your are gluten sensitive.
- salt, it is always optional based on your taste and/or dietary needs. I fell like half a teaspoon is enough in this recipe
- ground black pepper, this too is optional, you can surely omit it or replace it with another spice you enjoy
- dried oregano, this is one of my favorite herbs. As for the above, it can be omitted or replaced, if you don't like it and prefer other herbs and flavors
- baking soda, now this might seem a weird ingredient to add to a vegan frittata, but it actually is useful as it will react to ....
- (applecider) vinegar: adding a bit of vinegar helps to reduce the intensity of the egg-y flavor of the chickpea flour. AND, together with the baking soda, it works as a leavening agent and helps make the chickpea frittata thicker and softer
- water at room temperature
- olive oil, a part will go in the batter, another couple tablespoon will be for the pan, so that this stovetop vegan frittata doesn't stick to the pan and has a nice crispy crust.
- parsley, chives, onion, green onion or vegetables, like zucchini, potatoes, spinach, broccoli, etc.
If you are adding veggies, chop them finely and sautee them beforehand. It makes them less soggy and more flavorful.
Full quantities in the recipe card below
Here are the steps to make this no tofu no dairy vegan frittata:
- finely chop the vegetables (if using) and sautee in pan with a spoonful of olive oil, salt and pepper, until soft and liquids have evaporated
- in a bowl mix chickpea flour, salt, pepper, oregano and baking soda
- in another bowl mix olive oil, water and vinegar
- add liquids to the dry ingredients and mix well, with a hand or electric whisk, until batter is smooth
- incorporate the veggies to the batter
- generously grease a non sticking pan with olive oil, heat it for 30-60 seconds then pour the batter and cover with a lid
- let cook over medium heat until the top is firm then flip the frittata around
- cook for another 5-10 minutes, making sure the bottom doesn't burn.
Cooking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
Tips and substitutions
You can. In this vegan frittata the vinegar is used to reduce the egg-y flavor of the chickpea flour and as a rising agent (together with the baking soda) to make the frittata fluffier.
If you omit the vinegar, you will need to omit the baking soda too.
You can replace them with 1.5 teaspoons of (unflavored) baking powder.
You can, but opt for a netral-flavored one.
And if you are gluten sensitive, make sure the vegan milk is labeled gluten free.
In this case I would opt for rice or soy.
I haven't tried yet, but I see no issues in making this chickpea frittata in the oven.
I would keep the oven temperature around 170C/340F and let it cook until it's nice and golden on the top.
I often make this frittata with potatoes, zucchini, spinach and/or onions.
I either pair them or use one type of vegetable. Either way, if adding vegetables, it's best to sautee them before adding them to the batter.
If you make this recipe or have questions, leave me a comment down here!
And don’t forget to follow me on Facebook and tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
📖 Full Recipe
Vegan Frittata with Chickpea Flour
- 1 kitchen scale
- 2 bowls
- 1 (hand or electric) whisk
- 1 pan with lid
- 150 grams chickpea flour
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano (or other herbs, like basil, thyme, rosemary or a mix of them all)
- ½ teaspoon baking soda
- 300 grams water, room temperature
- 2-3 tablespoons olive oil (one for the batter, 1-2 for cooking)
- 1 tablespoon (apple cider) vinegar
- chopped parsley or chives (optional)
- chopped green onions (optional)
- 1 cup finely chopped potato, zucchini, broccoli or spinach (optional)
- Finely chop the vegetables (if using) and sautee in pan with a spoonful of olive oil until soft and liquids have evaporated
- In a bowl mix chickpea flour, salt, pepper, oregano (and/or other herbs) and baking soda
- In another bowl mix olive oil, water and vinegar
- Add liquids to the dry ingredients and mix well, with a hand or electric whisk, until the batter is smooth and without clumps
- Incorporate the veggies to the batter (or you can simply pour the batter directly on the vegetables in the pan where you sauteed them)
- Generously grease a non sticking pan with olive oil, heat it for 30-60 seconds then pour the batter, spread it evenly and cover with a lid
- Cook over medium heat until the top is firm (after 5-10 minutes check the bottom to make sure it doesn't burn)
- Then flip the frittata around and cook for another 5-10 minutes, making sure the bottom doesn't burn.
- Remove from pan, serve on a plate and wait a few minutes before slicing.
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