Easy vegan chickpea flour frittata
Mix any vegetables you have left with an easy chickpea flour batter and you have an easy, nutritious vegan frittata.
Chickpea flour is a protein-rich flour made from ground chickpeas. It is widely used in Indian cuisine and is also known as gram flour or besan. Nowadays you can also buy this in the supermarket.
With frittata you can really go any way you want. Be creative with the vegetables or the spices / flavor you add to the batter.
What is important is that you are quite generous with the spices / flavor you impart to the batter, otherwise you will end up with a really boring frittata.
This vegan chickpea flour frittata recipe is made with a combination of sambal – chili sauce – soy sauce, but you can also choose to give it a basil flavor by adding a generous tablespoon of pesto and nutritional yeast. Or how about curry – turmeric – chili? Everything is possible.
In terms of quantities, this recipe is actually the basic recipe that you can keep. So you can easily vary with herbs and veggies. More about this is described in the recipe. But in short, be creative and make something delicious!
Recipe for the frittata
Category: ultimate breakfasts
Quantity: for 4 portions
Time: prepare: 10 minutes, time in the oven: 45 min, waiting time: 15 min.
What do you need?
- baking pan (square / round doesn’t matter)
- Pan for frying the vegetables
- Mixing bowl
- 150 grams of chickpea flour sifted
- 1 tsp baking powder
- 350 ml water
- 2 tbsp yogurt or cream
- 1/2 tsp salt
- 2 tbsp chili sauce
- 2 tsp sambal optional
- 1 tbsp soy sauce
- 1 tbsp coriander finely chopped (optional)
- 1/2 tsp garlic finely chopped
300 GRAM VEGGIES TO YOUR LIKING (F.E):
- potato grated
- mushrooms finely chopped
- onion finely chopped
- broccoli in small pieces
- pepper in cubes
How do you create the vegan chickpea flour frittata?
- You can go in any direction with this recipe. Vary with vegetables or with herbs.
The chili sauce-soy sauce-sambal combination is my favorite, but I also really like the frittata with a combination of: cumin-curry-turmeric-paprika-chili powder.
- For the 300 grams of vegetables it is all about the ratio to the batter. What exactly you put in the frittata does not matter, every vegetable is tasty, so make sure you empty your fridge and let your creativity run free
- Preheat the oven to 180 degrees
- Chop the vegetables of your choice and chop the garlic
- Heat a pan on the fire and fry the garlic and onion until translucent
- Add all other vegetables of your choice and heat well (about 5 minutes, it does not have to be completely cooked because it will continue to cook in the oven)
- In a mixing bowl, sift the chickpea flour over the bowl and add the baking powder and salt
- Now add the water and yogurt and mix well.
- Now you can also stir the chilLi sauce, sambal and soy sauce into the batter.
- If you choose to use dry herbs to flavour the frittata, fry it with the vegetables in the pan and add 20ml more water to the batter.
- When your batter is ready and so are your vegetables, mix well.
- Line a baking tin with baking paper and add the batter.
- Garnish the frittata with vegetables of your choice
- Open the oven and slide the frittata in for at least half an hour.
- After 30 minutes it is best to check whether the frittata is good, you do this by pricking a skewer or another thin item in the frittata. If it comes out dry, it is ready. Is it still wet? Then the frittata can go in the oven a little longer!
- When the frittata is ready, let it cool for 15 minutes (it really tastes better and the dough has become a bit firmer) And enjoy!