Chickpea Flour Frittata
This Chickpea Flour Frittata recipe is made with 5 ingredients and filled with a combo of vegetables for a delicious gluten-free, vegan breakfast.
Bonus, these vegetable frittatas contain only 83 calories per serving and are packed with 5 grams of fulfilling plant-based protein.
What’s Chickpea Flour Frittata?
A chickpea frittata is an egg-free frittata recipe with chickpea flour and water.
When combined, these two ingredients create an egg-like texture that makes delicious frittata suitable for vegans and vegetarians.
Chickpea frittata can’t be made with any other flours.
Also, you can’t make chickpea frittata from canned chickpeas. You must use chickpea flour made from unroasted cooked chickpeas.
Why You’ll Love This Recipe
Chickpea Frittatas are naturally:
- 5 Ingredients
- Ready in under 30 minutes
- Rich in Protein
How To Make Chickpea Flour Frittata
This vegan chickpea frittata recipe is super easy to make!
All you need to make 12 muffin size frittata with chickpea flour are a few basic ingredients:
- Chickpea Flour – read my paragraph below to pick the right chickpea flour from the store.
- Baking Powder
- Garlic Powder
- Salt and Kala Namak, also called black salt. It adds a Sulphur flavor similar to eggs in vegan egg-free dishes.
- Italian Seasoning
- Cumin, Smoked Paprika
- Nutritional Yeast – adds a cheesy flavor to the vegan frittata and a lot of Vitamin B12.
- Vegetables – I mix steamed diced sweet potatoes, trimmed kale, and red bell pepper. However, feel free to use any vegetable you love in your crustless quiche, like spinach, stir-fried mushrooms, or corn kernels.
Making The Chickpea Batter
First, prepare the chickpea flour batter.
It’s your egg-free binder in the frittata. In a large bowl, sift the chickpea flour to remove any lumps and stir in spices, salt, and pepper.
Then, whisk in water until it forms a smooth batter.
The batter won’t be as thick as pancake batter, it’s more liquid, and that’s what you want. Set aside in the mixing bowl.
Meanwhile, prepare the vegetables for your frittata.
Cooking The Vegetables
In a large non-stick skillet, warm olive oil and cooked finely chopped kale, bell pepper, mushroom, or any vegetables you love.
If you use hard vegetables like potatoes or sweet potatoes, as seen in my picture below, steam before adding them to the skillet.
Stir fry until the vegetables are fragrant and cooked—season with salt and pepper.
Stir the cooked vegetable into the chickpea flour batter.
Baking The Frittata
Then, spray a non-stick 12-hole muffin tin with olive oil and fill each muffin tin with the batter – about 1/4 cups per muffin tin.
If you are using an 8-hole jumbo muffin tin, you may fit 1/2 cup batter, but it takes longer to set in the middle.
Bake the chickpea flour frittata in the center rack of your oven preheated to 350°F (180°C) for 20 to 30 minutes.
Don’t overbake your frittata, or they dry out very quickly in the center.
Baking As A Crustless Quiche
You can also bake this recipe in one 8-inch square baking dish.
The best dishes to bake this egg-free frittata are ceramic dishes. They keep the frittata moist and soft.
First, spray oil all over the surface of your baking dish.
Then, pour the frittata mixture and bake until set in the center.
Chickpea Frittata Fillings
There are many vegetables that you can add to a vegan frittata.
If you want to use root vegetables like potatoes, sweet potatoes, and turnips, it’s recommended to pre-cook the vegetables before adding them to the batter.
You can steam or boil the vegetable to tender their flesh before stir-frying with the remaining vegetables.
The best filling for vegan frittatas are:
- Mushrooms – you must stir fry mushrooms slices, or they release too much water in the batter, and the frittata won’t cook through.
- Corn kernel
- Vegan cheese
- Cooked black beans
- Spinach – finely chopped
- Green asparagus
- Cooked lentils
Taste And Texture
The taste and texture of this egg-free chickpea frittata are pretty unbelievable.
It tastes eggy, thanks to Kala Namak. It’s creamy and chewy like egg bake dishes but without the eggs!
Serving Chickpea Frittatas
These chickpea frittatas are very good on-the-go breakfast, easy to carry in a box, and eat by hand.
However, they can be a bit dry, and we found them tastier way topped with some vegan sour cream, coconut yogurt, or some dips like:
Also, these vegan chickpea frittatas are great to make breakfasts ahead for a week. You can store them in an airtight box in the fridge or freeze them for later.
Thaw in the fridge the day before and rewarm in preheated oven on medium heat at 280°F (140°C) until hot.
You can also microwave these frittatas for a quick hot lunch.
Frequently Asked Questions
Which Chickpea Flour Should I Choose?
Did you know that chickpea flour contains more protein per serving than eggs?
There are 22 grams of protein in 100 grams of chickpea flour compared to 13 grams in 100 grams of cooked eggs. Amazing right?
Another interesting point, there is 27% iron in chickpea flour compared to 7% in eggs.
The confusing thing about chickpea flour is the different names you can find at the store.
There are a few names for chickpea flour:
- Chickpea Flour – the classic name
- Chana Flour is made from roasted chickpea and is not recommended in this recipe.
- Garbanzo Flour or gram flour or besan flour. This is the one you need to make chickpea frittata. It’s made from unroasted chickpeas and is less liquid absorbent to make a creamy egg-free frittata.
Also, remember that chickpea flour forms lumps very easily.
So for any recipe calling for chickpea flour, it’s better to sift the flour first to remove any lumps and create a smooth frittata chickpea batter.
Is Chickpea Frittata Low-Carb?
Chickpea flour is not keto-friendly, but if you are looking to cut the carbs on a vegan diet, then a chickpea flour frittata is considered a low-carb meal.
In fact, one serving of chickpea frittata contains between 8 grams and 10 grams of net carbs, depending on the vegetables you add to your filling.
Of course, to keep this vegan frittata low-carb, focus on low-carb friendly vegetables and avoid starchy vegetables like potatoes, sweet potatoes, or corn!
More Vegan Appetizer Recipes
I love to create vegan appetizer recipes, and I listed below some more recipes for you to try.
Made this vegan frittata chickpea flour recipe? Share a comment or review below to connect with me,
Chickpea Flour Frittata
Want My Kitchen Equipment?
- 2 cups Chickpea Flour
- 2 ½ cups Water
- 1 teaspoon Baking Powder optional, use if you like fluffy/less dense frittata
- 1 teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- ¼ teaspoon Kala Namak add an egg flavor
- 1 teaspoon Ground Cumin
- ½ teaspoon Ground Paprika or smoked paprika
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 1 tablespoon Nutritional Yeast
Vegetable filling – choose 3 cups of your favorite vegetables
- ½ cup Curly Kale trimmed, chopped
- ½ cup Bell Pepper cubed. I used half a red, half a yellow, and half a green capsicum.
- ½ cup Sweet Potato peeled, finely diced
- Preheat the oven to 400°F (200°C).
- Spray a 12-hole non-stick muffin tray with olive oil or rub olive oil in each muffin hole using a piece of absorbent paper. Make sure you oil them very well to prevent the frittata from sticking. Set aside.
- In a large mixing bowl, sift the chickpea flour to remove any lumps. Then, stir in all spices and baking powder. Whisk in the water until it forms a liquid, slightly creamy yellow batter. Set aside while you prepare your vegetable filling.
- Finely cube or chop your vegetables. For hard vegetables like sweet potatoes or potatoes, steam or cook in boiling water before adding to the recipe.
- Warm a large non-stick skillet over medium heat with 1 tablespoon olive oil. Stir fry vegetables for 2-3 minutes or until the kale has wilted and vegetables are fragrant. Season with garlic powder, salt, and pepper.
- Stir the cooked vegetables into the chickpea flour batter.
- Fill each muffin hole up to the top with the frittata batter.
- Bake at 400°F (200°C) for 20-30 minutes or until the borders are golden and the center is set. Check using a toothpick inserted in the center. If it comes out clean, it is ready.
- Loosen the sides using a knife to easily remove the frittata from the tray.
- Serve immediately with a green salad on the side, or cool down on a rack and store the leftovers in an airtight container in the fridge for up to 3 days.
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Preparation:Under 30 Minutes
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Love love love these! The texture,taste and everything was so delicious! I used spring onions (scallions), spinach, bell pepper and a little kale and put some garlic powder and minced ginger on the batter too! Thank you for sharing!
I need help. I tried making this twice and it didn’t turn out good. I am wondering if I made to many swaps.
I used russet potatoes, bell pepper and shredded zucchini. Did I make the mixture to moist? It was completely mushy in the middle. I also added the baking powder but is it possible to over mix?
If your zucchinis are not squeezed out from their water they can liquify the batter which explain why the frittata won’t cook inside. I hope this helps,
These are AMAZING!!! I am so glad you posted this! I had some left over batter so my daughter suggested that we throw it in the waffle iron. It worked! Best Mickey Mouse Waffle ever!
Thanks for the great recipe!
WOW! That is a great idea, I will definetly try the waffle idea. My kids loves waffles too so this is good to know I can reuse the batter in my iron. Enjoy the recipes on the blog. XOXO Carine.
I tried these this morning and they are great. Any thoughts about about how to make this in a bigger dish vs. in muffin tins? I am thinking pie like slices. Thank you so much!
Yes sure! I do large large frittata with this recipe in a 26 cm pie dish with no problem. It makes a nice brunch or dinner that all the family loves. Enjoy ! 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.
Looks so good, thanks for sharing this recipe!
My pleasure! I hope you like them. 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?
Hi there , I found this very easy to make, but agree with Carol, a bit bland, I followed the recipe to the letter. I will definitely be making it again but will add loads more flavour. Perhaps tomato pure, some lemon juice and chopped coriander.
Thanks for the recipe
I agree, adding chopped herbs or tomato paste is a great idea. I usually serve those frittata with tomato paste sauce on side and a green salad to add some flavor into my plate. Thanks for your lovely comment. XOXO Carine.
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.
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 :))
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.
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.