Chickpea Flour Frittata

Adapted from Vegan Richa

Ingredients: 

2 cups finely chopped broccoli, cauliflower, mushrooms, bell peppers (any color), or zucchini (or any combination)

¼ cup finely-chopped red onion

1 cup tightly-packed and finely-chopped greens

1½ cups chickpea flour (garbanzo bean flour)

1½ cups water

¼ cup plain unsweetened non-dairy yogurt or thick cashew cream

½ tsp ground turmeric

¼ tsp cayenne

¼ tsp black pepper, or to taste

½ cup chopped fresh cilantro or parsley

¼ tsp dried thyme

½ tsp dried dill

Chef Note: Original recipe calls for adding ¼ heaping tsp kala namak (Indian sulphur black salt). This salt is used often in vegan cooking for an egg-like flavor. Or add ¼ tsp garlic powder and ¼ tsp onion powder to the batter to replace kala namak.

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Directions:

Preheat oven 375°F

• Line a pie pan with parchment paper.

• In a large bowl, combine and toss the vegetables. Set aside.

• For the batter, in a blender, combine the flour, water, yogurt, turmeric, cayenne, black pepper
and optional kala namak. Blend until smooth. (Alternatively, whisk the ingredients together in a
large bowl until smooth.)

• Add the veggie mixture to the batter. Add cilantro, thyme, and dill, and mix well. 

• Pour the frittata mixture into the prepared pie pan and bake for 45 - 50 minutes.
(You can also insert a toothpick in the center to see if it comes out almost clean.)
The top will crack and become golden.

• Let it sit for 10 minutes before serving. Store refrigerated for up to 3 days.