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Breakfast

Chickpea Flour Frittata

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A vegan alternative to frittatas that takes the cake over the original. Spice it up with your favourite herbs and greens, and top if off with a drizzle of herbed tahini – yum!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
This is feeding: 4 people
Author: Victoria @sincerelyv_plantbased

Ingredients

Chickpea Frittata

  • 1 cup Chickpea Flour
  • 1/4 tsp Paprika
  • 1/4 tsp Turmeric
  • 1 tsp Baking Powder
  • 1 cup Water
  • 1 cup Chopped Mixed Herbs Dill, Parsley & Coriander
  • 1 bunch Spring Onion
  • 1 Avocado to serve
  • Baby Greens to serve

Herbed Tahini

  • 1 tbsp Tahini
  • 1/3 cup Water
  • 1 Lemon juiced
  • 1/4 cup Chopped Mixed Herbs Parsley, Mint & Coriander

Instructions

  • To make the dressing blend all its ingredients in a high speed blender, adjust seasoning. 
  • Preheat the oven to 400F (200C) Whisk all the frittata ingredients (except the herbs) in a bowl until the batter is smooth and no lumps are left. Let it stand for 5 minutes. 
  • If you’re using any vegetables you can go ahead and sauté them at this stage in a nonstick pan or a skillet with 1tbs of olive oil.
  • Add the herbs to the batter, mixing well. Pour the batter on a greased skillet or a nonstick pan, cover it with the lid and cook for 3 min on medium heat. Remove the lid then transfer the skillet to the oven and bake for 4-6 minutes. Remove it from the oven as soon as the top if it is no longer runny. 
  • Transfer the frittata onto a platter, sliding it gently out of a skillet. Serve it with some greens, avocado and a drizzle of tahini.

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