Would you believe me if I told you that this eggless vegan frittata, made in 15 minutes with chickpea flour, is just as good as a traditional frittata? This vegan frittata is crisp on the outside, soft and moist on the inside, and for some reason, it feels like eating a regular egg frittata.
Course: Appetizer, Main Course, Snack
Keyword: Plant-Based, Vegan
Non-stick pan 11 inches or 28cm
Immersion hand blender or regular blender
For the frittata batter
1cupchickpea flourgarbanzo bean flour
2tablespoonsolive oil+ 1 tablespoon to cook it on the pan
⅓teaspoonkala namak - black salt(optional, for eggy flavor)
Cook and season the vegetables: on a pan add ½ cup of water, a finely sliced onion and sliced zucchini. Cook on medium heat until the zucchini is soft and the water is gone - it should take about 5 to 10 minutes. Season well with a pinch of salt and pepper. TIP: You can use any vegetables of your choice. If you use broccoli, cauliflower, or sweet potatoes, steam them before, then season them with olive oil, salt and pepper before.
While the vegetables cook, blend together water, chickpeaflour, oliveoil,salt and pepper for a couple of minutes till you have a very smooth batter. Set aside.TIP: you can use an immersion blender or a regular blender.
Add the vegetables to the bowl with the chickpea batter and stir with a fork.
On a different pan (should be non-stick and clean), add 1.5 tablespoon of olive oil, let it warm up for 30 seconds, then pour in the frittata batter and cook on low heat for about 4 to 5 minutes without touching it.
After 5 minutes, make sure the frittata is not sticking to the pan anymore, then slide it on a plate, then turn it back into the pan and cook for another 2 to 3 minutes on low heat.
Transfer onto a plate and enjoy as is, or sprinkled with some fresh herbs such as parsley, chives, or green onions.
For best results we recommend blending the batter, however we also tried whisking the batter with a whisk and with a fork and the frittata turns out really good as well.
The pan and the oil must be HOT when you pour the batter in, but then the frittata must be cooked on LOW heat. The panmust be clean, if you use the pan where you cooked the zucchini the frittata will burn.
Before flipping it, make sure it's not sticking to the pan.
Do not overcook the frittata, it should be well cooked on the outside, but still a bit moist and soft on the inside.
You can use most vegetables for this frittata, what's important is that you cook them and season them before adding them to the chickpea batter.
Variation with broccoli
Cut the broccoli into small florets, then steam it till soft. Season the broccoli with olive oil, salt and pepper. Give it a mix with a fork, breaking off the larger pieces of broccoli. Transfer the broccoli into the bowl with the batter, mix and cook the frittata as instructed in the steps above.
Variation with mushrooms
Slice the mushrooms and cook them on a non stick pan with oil, crushed garlic, salt pepper and optionally you could add some kale or spinach. It should take you about 10 minutes. Make sure there's no mushroom cooking water in the pan, then transfer the mushrooms to the bowl with the chickpea batter, mix and cook the frittata as instructed in the steps above.
Oven baked frittata
Preheat the oven to 390F or 200C.
Prepare the batter and the zucchini as described in the recipe box.
Line the bottom of a pie pan or oven dish with parchment paper and lightly oil the sides. We like to use a square oven dish, but any shape will do. Our pan's dimensions are 9inch x 9inch (24cm by 24cm) and we used 1.5 cups of water and 1.5 cups of chickpea flour.
Pour the frittata batter in the cake pan and bake for about 18 minutes. It can take a minute more or less, depending on the oven.