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Vegan frittata with chickpea flour (gluten-free recipe-no eggs, no tofu)

Vegan Frittata with Chickpea Flour (No eggs, No tofu)

Marinela Malcheva
Vegan frittata with chickpea flour for breakfast, brunch, lunch, or dinner. Easy Italian dish that is gluten-free, no eggs, no tofu required.
5 from 7 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Breakfast, dinner, Lunch, Main Course, Side Dish, Snack, vegan
Cuisine Italian
Servings 8 slices
Calories 139 kcal

Equipment

  • Frying pan
  • Baking pan
  • Mixing bowl
  • Cutting board

Ingredients
  

  • 1 ½ cup potatoes - diced into small cubes (2 medium sized potatoes)
  • ½ cup carrots - cut into thin round slices (2 small carrots)
  • 1 cup zucchini - diced into small cubes (1 small zucchini or ½ normal sized)
  • 1 cup red pepper - chopped finely (1 big pepper)
  • 2 cloves of garlic cut into thin slices
  • ¾ cup onion - chopped finely (2 small onions or 1 big)
  • 3-4 cherry tomatoes cut into thin slices
  • 1 cup + 1 tablespoon chickpea flour
  • 2 tablespoon extra virgin olive oil plus more for greasing the baking pan
  • 1 cup fresh tap water
  • kala namak salt to taste
  • seasonings to taste salt, freshly ground black pepper, turmeric and cumin powder

Instructions
 

  • To start, thinly slice the onions and red pepper. Chop the potatoes and zucchini into small cubes and cut the carrots into thin round slices. Carefully cut the garlic cloves into thin slices, too.
    While preparing the vegetables, heat a large skillet with olive oil over medium to high heat.
    First, add chopped onions, carrots, red pepper, and garlic. Reduce the heat to medium and sauté for about 5 minutes. Next, add potatoes and zucchini and sauté for another 5 minutes or until the veggies are soft and fragrant.
    In the end, season with salt, freshly ground black pepper, turmeric, and cumin powder, stirring frequently, to prevent burning.
    Wholesome ingredients for vegan frittata meal prep
  • While you are cooking the vegetables, preheat the oven to 350°F / 180°C.
  • In a medium-sized bowl mix chickpea flour and water. Next, combine cooked vegetables and chickpea batter.
    Transfer it to a lightly greased round baking pan (approx. 10 inches / 25 cm.) Top it with thinly sliced cherry tomatoes.
  • Bake your flavor-packed frittata for about 30 minutes at 350°F / 180°C until firm and golden or when an inserted toothpick in the center comes out clean.
  • Let your frittata sit for at least 10 minutes before serving. After that, you can cut the slices evenly. Serve it immediately, while still warm or cold. It tastes even better on the day after.
    Refrigerate any leftovers for up to 3-4 days. You can even reheat it in a preheated oven or microwave if you like but first, cover it with aluminum foil so it doesn't turn brown.
    GF vegan frittata with vegetables and chickpea flour for breakfast, dinner, brunch, lunch or snack

Nutrition

Calories: 139kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 22mgPotassium: 437mgFiber: 4gSugar: 4gVitamin A: 1989IUVitamin C: 38mgCalcium: 24mgIron: 1mg
Keyword baked, chickpea flour, eggless, gluten-free, no eggs, no tofu, vegan frittata, without tofu
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