Chickpea Flour Vegetable Frittata from Vegan Richa's Everyday Kitchen by Richa Hingle (vegan and gluten-free)This filling, savory vegetable frittata from Vegan Richa’s Everyday Kitchen by Richa Hingle is made with chickpea flour, kala namak, and vegetables. The batter is very versatile and pairs well with any vegetables or greens. The batter also makes quick pancakes to serve with a variety of sauces (see note). If omitting the kala namak (or if you desire additional flavor), add 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder to the batter. This frittata can be made ahead and served cold. Serve it with some sriracha or your favorite sauce.

Chickpea Flour Vegetable Frittata from Vegan Richa's Everyday Kitchen by Richa Hingle
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Chickpea Flour Vegetable Frittata

This is a filling, savory frittata made with chickpea flour, kala namak, and vegetables. The batter is very versatile and pairs well with any vegetables or greens. The batter also makes quick pancakes to serve with a variety of sauces (see note). If omitting the kala namak (or if you desire additional flavor), add 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder to the batter. This frittata can be made ahead and served cold. Serve it with some sriracha or your favorite sauce.

Course Breakfast
Cuisine American
Servings 1 9-inch frittata
Author Richa Hingle

Ingredients

Vegetables

  • 2 cups (200g) finely chopped broccoli, cauliflower, mushrooms, bell peppers (any color), or zucchini (or a combination)
  • 1/4 cup (30g) finely chopped red onion
  • 1 cup (30g) tightly packed finely chopped greens
  • 1/4 teaspoon salt

Batter

  • 1 1/2 cups (135g) chickpea flour
  • 1 1/2 cups (360ml) water
  • 1/4 cup (60g) plain unsweetened or lightly sweetened yogurt or thick cashew cream
  • 1/2 teaspoon salt
  • 1/4 heaping teaspoon kala namak (Indian sulphur black salt)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon black pepper, or to taste
  • 1 tablespoon organic safflower or other neutral oil
  • 1/2 cup (15g) chopped fresh cilantro or parsley
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried dill

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) pie pan (or line it with parchment paper).
  2. Vegetables: In a large bowl, combine the broccoli, onion, greens, and salt. Toss to combine.
  3. Batter: In a blender, combine the our, water, yogurt, salt, kala namak, turmeric, cayenne, pepper, and oil. Blend until smooth. (Alternatively, whisk the ingredients together in a large bowl until smooth.)
  4. Add the broccoli mixture to the batter. Add the cilantro, thyme, and dill 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.

Recipe Notes

Note: To make chickpea flour pancakes, heat a medium skillet over medium heat. Add a few drops oil and spread it all over the skillet. Spread a ladle of the prepared frittata mixture in the skillet in an even layer. Cook the pancakes for 4 to 6 minutes per side, or until they are speckled with golden-brown spots. Serve with condiments of your choice.

Variation: For richer vegetable flavor, heat 1 teaspoon oil in a medium skillet over medium heat. Add the broccoli, onion, and salt and cook for 4 to 5 minutes. Add the greens and cook for 1 minute, or until they are just wilted.

 

Vegan Richa's Everyday Kitchen

From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.