Vegan potato frittata with chickpea flour makes a delicious eggless and no tofu recipe that's naturally dairy-free, gluten-free, and packed with veggies.
This easy plant-based vegetable frittata is filling, wholesome, and perfect for breakfast, brunch, or dinner.
Looking for more savory chickpea flour recipes? Check out my chickpea flour muffins and chickpea flour tortillas next.
Vegan potato frittata with chickpea flour is one of my go-to recipes whenever I'm craving something savory, wholesome, and super satisfying.
I'm a little obsessed with chickpea flour - it's such a game changer in plant-based cooking! On the blog, you'll spot plenty of my favorite gram flour recipes like my fluffy chickpea flour egg omelette, crunchy garbanzo flour crackers, and chewy chickpea flour pizza dough.
And because I can't resist a sweet treat, I also love baking banana bread with chickpea flour and flipping up a batch of gram flour pancakes. This veggie frittata is hearty yet light, with golden edges, a soft veggie-packed center, and the most delicious savory flavor.
It's perfect when you want a filling breakfast, or something you can meal prep to enjoy all week.
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🥕Ingredients
- Potatoes (Russet or Yukon Gold are the best)
- Chickpea flour
- Zucchini
- Carrots
- Red pepper
- Cherry tomatoes
- Onion
- Garlic
- Vegetable oil
- Water
- Kala namak salt
- Spices (cumin, turmeric powder, ground black pepper)
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥘How To Make Vegan Potato Frittata With Chickpea Flour
- Preheat your oven to 350°F / 180°C and lightly grease a round baking pan (I use one of 10 inches / 25 cm).
- Heat a large skillet with olive oil over medium-high heat. Add the onions, carrots, red pepper, and garlic. Reduce the heat to medium and sauté for about 5 minutes. Stir in the potatoes and zucchini, then cook for another 5 minutes, or until the vegetables are soft and fragrant.
- Season with salt, black pepper, turmeric, and cumin, stirring often to prevent burning.
- In a medium bowl, whisk together the chickpea flour and water until smooth. Add the cooked vegetables to the batter and mix well.
- Pour the mixture into the prepared baking pan, then arrange the cherry tomato slices on top. Bake for about 30 minutes, or until the frittata is golden, firm, and a toothpick inserted in the center comes out clean.
- Let it cool for at least 10 minutes before slicing. Serve warm or chilled-it's even more flavorful the next day.
📋Variations and Substitutions
- Veggies: Swap in broccoli, spinach, mushrooms, or kale for extra flavor and nutrition.
- Spices: Add smoked paprika, chili flakes, or Italian herbs for a flavor twist.
- Onions: Try shallots, leeks, or green onions if that's what you have on hand.
- Cheesy version: Whisk in a tablespoon of nutritional yeast for a cheesy, umami boost.
- Oil-free option: Sauté veggies in vegetable broth instead of olive oil.
💡Marinela's Tips
- Prep veggies evenly: Cut all vegetables to similar sizes so they cook uniformly and the frittata has a consistent texture.
- Avoid lumps: Whisk the chickpea flour and water well before combining with the veggies to get a smooth batter.
- Don't rush sautéing: Take your time softening the veggies on medium heat; it brings out their natural sweetness and flavor.
- Check doneness: A toothpick inserted in the center should come out clean; if it's wet, bake a few more minutes.
❓Frequently Asked Questions (FAQ's)
Yes! It actually tastes even better the next day once the flavors meld. Store it covered in the fridge for 3-4 days and reheat in the oven or microwave.
Absolutely! Slice it first and wrap pieces individually. Freeze for up to 2 months and reheat in the oven or microwave straight from frozen.
🍽Serving Suggestions
- 5 Minute Creamy Avocado Dip
- Mediterranean Parsley Avocado Sauce
- Your favorite hot sauce or a non-dairy yogurt-based dip
- Fresh green salad
- Toasted whole-grain bread
🍞Vegan Chickpea Flour Recipes
📖 Recipe
Vegan Potato Frittata with Chickpea Flour (No Tofu)
Equipment
- Frying pan
- Baking pan
- Mixing bowl
Ingredients
- 1 + ½ cups potatoes cubed
- ½ cup carrots thinly sliced
- 1 cup zucchini cubed
- 1 cup red pepper thinly sliced
- 2 garlic cloves minced
- 1 onion finely diced
- 4-5 cherry tomatoes thinly sliced
- 1 cup + 1 tablespoon chickpea flour
- 2 tablespoons olive oil extra virgin
- 1 cup water
- ¾-1 teaspoon kala namak salt adjust to taste
- ½ teaspoon turmeric powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 350°F / 180°C and lightly grease a 10-inch (25 cm) round baking pan.
- Sauté veggies: Heat olive oil in a large skillet over medium-high heat. Add onions, carrots, red pepper, and garlic. Reduce to medium and cook 5 minutes. Add potatoes and zucchini, sauté another 5 minutes until veggies are soft and fragrant. Season with salt, black pepper, turmeric, and cumin, stirring often.
- Mix chickpea batter: In a medium bowl, whisk chickpea flour and water until smooth. Combine with cooked vegetables.
- Bake frittata: Pour mixture into prepared pan and top with cherry tomato slices. Bake 30 minutes or until golden, firm, and a toothpick comes out clean.
- Cool & serve: Let frittata rest 10 minutes before slicing. Serve warm or chilled.
Notes
- Veggie swaps: Use broccoli, spinach, mushrooms, kale, or sweet potatoes.
- Oil-free option: Sauté veggies in a splash of vegetable broth instead of oil.
Storage
- Fridge: Store covered for 3-4 days.
- Freezer: Slice and wrap individually; freeze up to 2 months.
- Reheat: Oven or microwave (cover to prevent browning).
Nutrition
If you try this potato frittata with chickpea flour, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Shilpa says
This sounds and looks incredibly delicious. I can’t wait to try it
Marinela says
Thank you, Shilpa, let me know if you give it a try!
Sam says
Oh this is so so delicious!! Definitely making this again. The flavors are amazing!
Marinela says
I'm glad you enjoyed it, Sam. And thank you for your lovely comment 🙂
Kayla DiMaggio says
I am loving this vegan frittata! It was so easy to make and came out delicious!
Marinela says
I'm glad you love my vegan frittata recipe, Kayla. Thank you for your lovely comment.
nancy says
this is such a smart recipe idea with chickpea flour and no eggs and no dairy!
Marinela says
Thank you, Nancy, I'm so glad you loved my recipe for a vegan frittata.
Colleen says
Can you use any other kind of flour?
Thank you
Marinela says
Hi Colleen, yes you can substitute chickpea flour with regular wheat flour with a 1:1 ratio. Millet flour or quinoa flour are also good gluten-free alternatives. If you make the recipe, please let us know how it went 🙂