DELICIOUS VEGAN FRITTATA
Chickpea Flour Frittata is a great vegan alternative to a classic frittata. It is high in protein, gluten-free, grain-free, soy-free, and easy to make.
Pair it with smashed avo, Roasted Red Pepper Hummus, Roasted Red Pepper Pesto, and you’ll have a filling and nutritious snack.
MEET THE INGREDIENTS
- Chickpea flour
- Butternut squash
- Swiss chard or kale
- Scallions (optional)
- Garlic
- Turmeric powder
- Salt to taste
- Baking powder
- Olive oil
CHICKPEA FLOUR
Chickpea flour is high in protein (1 cup contains more than 20 g of protein), fiber, and micronutrients and is lower in carbs and calories than traditional wheat flour. It is great for people with celiac disease, gluten intolerance, or wheat allergy.
You can use it in both, sweet and savory recipes. Use it to make bread, cookies, pizza dough, socca, pancakes, to thicken soups, sauces, and gravies, as a crunchy coating or a binder in veggie burgers.
CHICKPEA FLOUR NUTRITIONAL PROFILE
100 g chickpea flour contains:
Calories: 387
Total Fat: 7 g
Total carbohydrate: 58 g
Sugars: 11 g
Dietary fiber:11 g
Protein: 22 g
HOW TO MAKE CHICKPEA FLOUR FRITTATA
- To make chickpea flour batter, stir together the chickpea flour, turmeric, salt, and water in a bowl. Whisk together until blended completely making sure to eliminate all of the lumps.
- Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.
- After 2 hours, add shredded pumpkin, finely chopped swiss chard (or kale), chopped scallions, minced garlic, 1 level teaspoon baking powder, and 1 tablespoon olive oil. Stir until all is well combined. Taste and adjust seasonings as needed.
- Preheat oven to 200 °C. Line an 18 cm springform pan with baking paper and put it in the oven for approx. 5 minutes (it needs to be really hot when you add the batter).
- After 5 minutes, carefully coat the hot pan with 1 tablespoon olive oil and pour in the batter. Bake for approx. 35-38 minutes until the edges are golden and crispy. Cooking time depends on the thickness of the frittata, so adjust accordingly.
- Cool in the pan, then slice into wedges and serve.
CHICKPEA FLOUR FRITTATA IS
- Vegan
- Gluten-free
- Grain-free
- Egg-free
- Soy-free
- High in protein
- Easy to make
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Chickpea Flour Frittata
Ingredients
- 160 g chickpea flour
- 250 ml water
- 1 cup finely chopped swiss chard or kale
- 1 cup shredded butternut squash
- 3-4 finely chopped scallions
- 3-4 cloves minced garlic
- 1 level teaspoon baking powder
- 2 tablespoons olive oil
- 1/3 teaspoon turmeric powder
- salt to taste
Instructions
- To make chickpea flour batter, stir together the chickpea flour, turmeric, salt, and water in a bowl. Whisk together until blended completely making sure to eliminate all of the lumps.
- Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.
- After 2 hours, add shredded pumpkin, finely chopped swiss chard (or kale), chopped scallions, minced garlic, 1 level teaspoon baking powder, and 1 tablespoon olive oil. Stir until all is well combined. Taste and adjust seasonings as needed.
- Preheat oven to 200 °C. Line an 18 cm springform pan with baking paper and put it in the oven for approx. 5 minutes (it needs to be really hot when you add the batter).
- After 5 minutes, coat the hot pan with 1 tablespoon olive oil and pour in the batter. Bake for approx. 35-38 minutes until the edges are golden and crispy. Cooking time depends on the thickness of the frittata, so adjust accordingly.
- Cool in the pan, then slice into wedges and serve.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
10 comments
I like some of your recipes but want to save them not print them as I use my iPad as a cookbook.
Hi, Amber. In Chrome when you click Print on the recipe card, the print dialog box has an option Save as PDF in the Destination drop-down menu. Other browsers have similar options only named differently. Hope this helps! Have a great day!
Hi, Is the squash supposed to be cooked or raw? thanks
Hi, Stefanie! It’s supposed to be raw.
Finally a dairy-free frittata recipe I actually want to make! Would I be able to substitute chickpea flour with almond meal?
Hi, Zrinka! Chickpea flour is essential for this recipe so I don’t think almond flour would work well here.
Have you got the nutritional info on this recipe? I see the info on a cup of chick pea flour but wondered if you had done the math on the recipe as written?
Hi, Becky! I added the nutritional info. Wishing you a great day!
Please could you tell me why the recipe says to leave the chickpea flour to rest for 2hrs? Thank you! 🙂
Hi, Hannah! Resting allows the chickpea flour to fully hydrate and gives it a thicker and more viscous consistency.