Chickpea flour frittata – egg-free protein frittata
I am all into chickpea flour right now. I discover that magic yellow flour few weeks ago and I can’t stop myself to cook with it. Since hubby goes vegan this is my favorite flour to use as a egg replacement. I made chickpea flour crepes, chickpea flour omelette and now chickpea flour frittata. If you are not vegan, you probably wonder if it taste great? Well, it does taste like a egg frittata. It has the same egg-like texture with the similar yellow colors. Even my kids won’t notice it was a egg-free frittata made of chickpea flour.
Chickpea flour – low price, high protein and high iron
Did you know that chickpea flour contains more protein than eggs per serve? There is 22 g of protein in 100 g of chickpea flour compared to 13 g in 100 g of cooked eggs. Amazing right? Another interesting point, there 27% iron in chickpea flour compared to 7% in eggs. SO enough nutritional talk and let’s jump to this easy delicious chickpea flour frittata recipe.
All you need is 4 basic ingredients:
- Chickpea flour – I bought mine in the bulk aisle of my wholefood store or in the Indian supermarket – super cheap and good quality ! Yep, this is not an expensive flour at all and it is a very healthy tasty one to try
- Water
- Spices – I used a combo of Italian herbs, cumin, smoked paprika, salt and pepper
- Vegetables mix – I mix sweet potatoes cubes, kale and capsicum but this recipe works with any combo of vegetables, feel free to use your favorite frittata fillings. I filled mine with curly kale, cubed orange sweet potatoes and a combo of diced capsicums.
The result is unbelievable. It taste delicious, it is easy to freeze, to store and rewarm. There was no leftover and we everyone loves it – even my 1 year old devour its frittata in no time. My vegan husband is in love with this recipe and I made this 3 times already ! So now, you know what to do? Let is get some of this magic flour and make some chickpea flour frittata. Enjoy !
Watch the Chickpea Flour frittata recipe video and make some vegan frittata right now !
Chickpea flour frittata is a delicious alternative to eggs to create a tasty vegan frittata recipe without compromising on flavor. It is 100 % gluten free, clean eating approved and protein loaded.
- 2 cup chickpea flour
- 2 1/2 cup water
- 1 teaspoon baking powder - optional, use if you like fluffy/less dense frittata
- 1 teaspoon italian dried herbs
- 1 teaspoon ground cumin
- 1/2 teaspoon ground paprika or smoked paprika
- 3/4 teaspoon sea salt
- 1 pinch pepper -optional
- 1 tablespoon nutritional yeast - optional, for a cheesy flavor
- 1 cup curly kale trimmed, chopped
- 1 cup capsicum ,cubed, I used half red + half yellow + half green
- 1 cup orange sweet potatoes -peeled, finely cubed
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Preheat oven to 200C (400F)
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Spray a 12-hole non stick muffin tray with olive oil or simply rub olive oil in each muffin hole using a piece of absorbent paper. Make sure you oil them very well to avoid the frittata to stick. Set aside.
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In a large mixing bowl, add chickpea flour, spices and baking powder if used.. Whisk in the water until combined. It will be very liquid and that is ok. Set aside while you prepare your vegetable filling.
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Finely cube or chop your vegetables and mix them into the frittata batter.
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Fill each muffin hole with 1/3 cup of batter.
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Bake at 200 C (400 F) for 30 minutes or until the border are golden and the center is set - check using a toothpick inserted in center, if it comes out clean it is ready.
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Loosen the sides using a knife to easy remove the frittata from the tray.
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Serve immediately with a green salad on side, or cool down on a rack and store leftover in a airtight container in the fridge up to 3 days.
Freezing: freeze well in an airtight container. Defrost an hour before and quicly rewarm in the oven at 160 C (320F) for 3-5 minutes or until warm in the center
Storage: store well in the fridge up to 3 days. Can be rewarm in the oven at 160 C (320F) for 3-5 minutes or until warm in the center. At wor, rewarm in a sandwich press - I recommend to wrap the frittata between two pieces of parchment paper to keep the moist texture - and rewarm 3 minutes in a hot sandwich press).
Serving: I love to top up my chickpea flour frittata with mashed avocado, homemade tomato sauce or hummus and a green salad on side.
Dear Carine, recipe is just perfect, thank you very much, you are the best! Marta from Toronto, Canada
You are so lovely! I am so glad you love it. Thanks for taking a minute to comment! XOXO Carine.
Hi! Do you know if these freeze well? Thanks so much 🙂
I am pretty sure yes. We always eat the whole batch in less than 3 days. But it should freeze as any regular muffins. Enjoy ! XOXO Carine.
Oh, my goodness! I made these this morning and they’re GREAT! Well received by the whole family. The extra are in the fridge, but likely will be eaten later today.
I am SO happy you love them too! Amazing right? I love my chickpea flour right now, it is so versatile and a great flour for vegan recipes. Enjoy the blog (and leftover! I am sure it won’t last long :))
XOXO Carine.
A very easy recipe to make. Thank you. I found them a bit bland – will add curry powder or cumin next time. Will addition of baking powder make them less dense?
Thanks for your feedback There is alerady cumin, paprika and italian herbs in the recipe. Did you skip it ? I like frittata thick and dense so I did not add any baking powder but I guess it could help with the texture if you like fluffy frittata. Thanks for trying ! Carine.
Looks so good, thanks for sharing this recipe!
My pleasure! I hope you like them. XOXO Carine.
Is it possible that you could post the macros per serving please? I’m going to make these but trying to track my intake!
Hi Jamie, scroll down after the recipe box and you will see the full nutrition panel per serving. Enjoy the frittata! XOXO Carine.