Name: Chickpea Flour Frittata
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 cups vegetables ((200g) finely chopped broccoli, cauliflower, mushrooms, bell peppers (any color), or zucchini (or a combination)); 0.25 cup red onion ((30g) finely chopped); 1 cup greens ((30g) tightly packed finely chopped); 0.25 teaspoon salt; 1.5 cups chickpea flour ((135g) (garbanzo bean flour)); 1.5 cups water ((360ml)); 0.25 cup vegan yogurt ((60g) plain unsweetened or lightly sweetened or thick cashew cream); 0.5 teaspoon salt; 0.25 heaping teaspoon kala namak ((Indian sulphur black salt)); 0.5 teaspoon turmeric (ground); 0.25 teaspoon cayenne; 0.25 teaspoon black pepper (or to taste); 1 tablespoon safflower (organic or other neutral oil); 0.5 cup cilantro ((15g) chopped fresh or parsley); 0.25 teaspoon dried thyme; 0.5 teaspoon dried dill

Chickpea Flour Frittata

This savory chickpea flour frittata is a delicious, easy, and filling eggless meal, perfect for breakfast or any time. It's packed with vegetables and can be used to make pancakes, crepes, or a crustless quiche. This versatile recipe offers a gluten-free, soy-free, and nut-free option, making it suitable for various dietary needs.

Instructions

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1

Preheat the oven to 190°C (375°F). Grease a 9-inch (23cm) pie pan (or line it with parchment paper).
2

In a large bowl, combine the vegetables (2 cups), red onion (0.25 cup), greens (1 cup), and salt (0.25 teaspoon). Toss to combine.
3

In a blender, combine the chickpea flour (1.5 cups), water (1.5 cups), vegan yogurt (0.25 cup), salt (0.5 teaspoon), teaspoon kala namak (0.25 heaping), turmeric (0.5 teaspoon), cayenne (0.25 teaspoon), black pepper (0.25 teaspoon), and safflower (1 tablespoon). Blend until smooth. (Alternatively, whisk the ingredients together in a large bowl until smooth.)
4

Add the vegetable mixture to the batter. Add the cilantro (0.5 cup), dried thyme (0.25 teaspoon), and dried dill (0.5 teaspoon) and mix well. Pour the frittata mixture into the prepared pie pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out almost clean. The top will crack and get golden. Spray or brush some oil on the top of the frittata while it is still hot. Let it sit for 10 minutes before serving. Store refrigerated for up to 3 days.