Vegan Frittata with Chickpea Flour

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!

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Ingredients
Instructions
Cooking in grams
Tips and substitutions
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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

Ingredients

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

Instructions

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

Can I omit the vinegar?

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.

How can I make the frittata fluffier without vinegar + baking soda?

You can replace them with 1.5 teaspoons of (unflavored) baking powder.

Can I use plant based milk instead of water?

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.

Can I make oven baked frittata with this recipe?

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.

What vegetables can I add?

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!

Ciao!
Sonia

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