Easy Baked Chickpea Frittata | Totally helpful

This easy, baked chickpea frittata is the perfect make-ahead yummy breakfast or snack! Baking the frittata gives it a light texture and makes preparation a hands-off process. Serve with your choice of fresh fruit, roasted sweet potatoes or slices of your choice.

A few months ago, when I was in Amsterdam, I visited a cozy vegan coffee and pastry shop called Coffee End Koek.

One of the menu items there was the chickpea frittata.

Chickpea frittata is not new to me. I’ve made a few versions at home, and I’ve also made several different attempts at soca.

This frittata was different. It had a lighter and thicker texture than I was used to, a firm, baked top, and an amazing salty, delicious taste.

At the cafe, they served wedges of frittata with slices, so one could take it as a snack. I finished this work, for my flight home.

They also serve frittatas in breakfast sandwiches.

I loved the frittata so much that I asked the cafe owner if he would share the recipe with me. Luckily for me, he was kind enough to do it, and so I’m happy to share it with you now.

What is a chickpea frittata?

A chickpea frittata, at least in this case, is made with chickpea flour and water.

This batter is poured into a round baking dish, then transferred to the oven. The dish can be a skillet or frying pan, which is common for egg frittatas, or it can be a round cake pan, which I like to use.

While baking, the chickpea flour mixture will puff up and set. In the end, you should have a firm, spongy mixture that has a delicious, salty flavor.

The texture of this chickpea frittata is not exactly reminiscent of eggs. For that, I’ve had better luck using tofu (here’s a tofu and potato frittata Vegan week that I’m crazy about).

Yet this frittata has qualities that I think are comparable to a transitional, egg-based frittata.

First and foremost, it has a slightly eggy flavor and plenty of flavor.

Moreover, it versatile The same way that can be a frittata.

You can eat it in slices and enjoy it in the morning with toast and fruit. You can put it in a sandwich. You can grab a wedge when you’re in the mood for a tasty meal.

A slice of frittata can be added to a salad or bowl as a protein ingredient.

Vegan chickpea frittata ingredients

The ingredients for this chickpea frittata were sent to me by Ruby, co-owner of Quake at Coffee End.

There are other ways to make chickpea frittatas, of course, other combinations of ingredients and methods.

But I specifically asked Ruby for her formula because I was so impressed with her recipe; The chickpea frittatas that I tried, it was my favorite.

Here are the ingredients that he uses. I have modified her recipe to suit the home kitchen and my own preferences, but the backbone of the recipe is hers.

You’ll notice that this recipe calls for a few ingredients like rice flour and xanthan gum, which aren’t present in most of my baked goods.

This is intentional, to honor and support Ruby’s recipe. Her recipe is gluten-free by design, so it also has something to offer my wheat and gluten-free readers.

However, I’ve provided some ideas below for easy replacements and swaps if you find components that are difficult for you to source.

Chickpea flour

Chickpea frittata is not made with whole chickpeas, but with chickpea flour.

If chickpea flour is a new ingredient for you, it’s worth checking out. You can certainly use it in this frittata, but once you have a bag of it at home, you’ll be able to find other uses.

I use chickpea flour in sokka, which is a flatbread similar to this recipe, but thinner and crispier.

I’ve also used chickpea flour in baked goods that are gluten-free. For example, you can try putting it in a crispy or crumbly topping.

rice flour

If you regularly make gluten-free baked goods, you may already have rice flour at home.

Rice flour can be used in gluten-free muffins, cookies and cakes. It can also be used to make pancakes and crepes.

Rice flour helps bind the frittata and adds a fine, light texture. You can use white rice flour or ultra fine brown rice flour in the recipe.

If you don’t have rice flour at home, you can try bleached, all-purpose flour, potato starch, or cake flour instead.

black name

Black salt, also sold as black salt, is high in sulfur.

This high sulfur content means that salt can add an eggy flavor to vegetarian dishes like eggs. I always add a pinch of kala namak to my tofu scramble recipe and I use it to season this frittata.

Kale is often found in natural grocers, such as Whole Foods. You can buy it from online spice retailers or from Amazon. If you don’t have kala namak, you can add a pinch of fine sea salt instead.

Baking powder + vinegar

A mixture of a chemical leavening agent (baking powder) and vinegar helps the frittata rise and achieve a fluffy texture.

Xanthan gum

Xanthan gum is a thickener that can help bind gluten-free baked goods. It is also useful for thickening dressings and sauces.

Xanthan gum tends to be expensive, but a little goes a very long way. Once you have some at home, xanthan gum has a long shelf life (up to three years!).

It is possible to make this recipe without xanthan gum; You’ll notice that I’ve mentioned this as optional. The main difference you’ll notice if you omit it is that the frittata can be a little more crumbly.

Avocado oil

Avocado oil helps keep the frittata from drying out. This is my vegetable oil of choice for high temperature cooking.

However, you can replace the avocado oil with olive, grape seed, safflower seed or canola oil if you prefer.

How to make chickpea frittata

I’ve experimented a lot with vegan frittatas…messy. This particular recipe is easy! Here are the steps.

Step 1: Whisk together the dry ingredients

Start by whisking your dry ingredients together in a large mixing bowl. Be sure to include them in their entirety.

Step 2: Add the wet ingredients

For many of my baking recipes, I whisk the wet ingredients separately from the dry, then combine the two. For this recipe, though, it’s best to add your wet ingredients (water, avocado oil, and vinegar) directly to the dry ingredients.

Next, whisk everything together until smooth. A few small lumps in the batter are fine.

Step 3: Bake

Bake the chickpea frittata in a parchment-lined or nonstick, round baking pan for 18-22 minutes, or until the top of the frittata is firm and the sides are golden.

I use an 8-inch / 20 cm baking pan, but a 9-inch / 23 cm will also work.

Step 4: Cut into wedges and enjoy

Allow the frittata to cool for about 20 minutes before inverting it from the pan, then cut it into wedges.

The frittata can make as many as four and as many as 8 wedges. You can decide whether you want a few small wedges or a few large ones.

You can also determine how many servings this makes for you – a lot of this can depend on what you serve the frittata with.

Accompaniment and serving ideas

Speaking of which, there are so many wonderful ways to serve this delicious breakfast or snack!

Here are some of my favorite accessories:

If you’re a fan of generally yummy vegetarian breakfasts, I’ve got you covered.

And if you’re looking for more meal prep vegan breakfast ideas, this post might be helpful.

Storage and reheating

Store in an airtight container in the refrigerator for up to 5 days.

Honestly, I really like the wedges cold! But if you want to reheat, you can place them on a baking sheet and heat them in a 350°F oven for 10 minutes or until heated through before enjoying.

You can air fry them in an air fryer at 350°F for 7-10 minutes (check after 7 minutes to make sure they aren’t drying).

It’s been great to find a chickpea flour recipe that doesn’t end up sticky or sticky—a problem I’ve faced in the past.

I hope you agree, and that you find this frittata as useful and versatile as I do!

xo