Vegan Potato Frittata with Chickpea Flour (No Tofu) -

Vegan Potato Frittata with Chickpea Flour (No Tofu)

Vegan potato frittata with chickpea flour is an easy, eggless, no tofu, dairy free, and gluten-free vegetable frittata recipe that’s plant based, filling, and made with simple ingredients. Perfect for breakfast, brunch, or dinner, this wholesome dish is a hearty twist everyone will love.

5 from 7 votes

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Prep Time 10

Cook Time 40

Total Time 50

Course Breakfast, dinner, Lunch, Main Course, Snack

Cuisine dairy-free, egg-free, Gluten-free, Italian, Vegan, Vegetarian

Servings slices

Calories 203 kcal

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

Calories: 203kcalCarbohydrates: 29gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 324mgPotassium: 585mgFiber: 5gSugar: 6gVitamin A: 2008IUVitamin C: 38mgCalcium: 34mgIron: 2mg

Keyword chickpea flour, no tofu, potato frittata, vegan frittata, vegan frittata with chickpea flour

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