This straightforward, baked chickpea frittata is the right make-ahead savory breakfast or snack! Baking the frittata provides it a light-weight texture and makes the preparation a hands-off course of. Serve slices together with your favourite contemporary fruit, roasted candy potatoes, or no matter you want.
Months in the past, after I was in Amsterdam, I visited a comfy vegan espresso and pastry store known as Koffee Ende Koeck.
One of many menu gadgets there was a chickpea frittata.
Chickpea frittatas aren’t new to me. I’ve made a number of variations at house, and I’ve additionally made many alternative makes an attempt at socca.
This frittata was totally different. It had a lighter and extra plump texture than I used to be used to, a agency, baked high, and a splendidly salty, savory taste.
On the cafe, they served wedges of the frittata by the slice, in order that one may take it away as a snack. I ended up doing this, for my flight house.
In addition they served the frittata in a breakfast sandwich.
I ended up liking the frittata a lot that I requested the cafe proprietor if she’d share the recipe with me. Fortunately for me, she was variety sufficient to do that, and so I now have the pleasure of sharing it with you.
What’s a chickpea frittata?
A chickpea frittata, at the least on this case, is made with a batter of chickpea flour and water.
This batter is poured right into a spherical baking dish, then transferred to the oven. The dish may very well be a skillet or frying pan, that are the everyday for egg frittatas, or it may very well be a spherical cake pan, which is what I like to make use of.
Throughout baking, the chickpea flour combination will puff up and set. Ultimately, you should have a agency, spongy combination that has a savory, salty taste.
The feel of this chickpea frittata isn’t exactly harking back to egg. For that, I’ve had higher luck utilizing tofu (there’s a tofu and potato frittata in The Vegan Week that I’m loopy about).
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But this frittata has sure qualities that I believe make it akin to a transitional, egg-based frittata.
At the beginning, it has a barely eggy taste and loads of savoriness.
Furthermore, it’s versatile in the identical approach {that a} frittata could be.
You’ll be able to slice it and revel in it within the morning with toast and fruit. You’ll be able to put it right into a sandwich. You’ll be able to have a wedge if you’re within the temper for a savory snack.
A slice of the frittata can be added to a salad or bowl as a protein element.
Vegan chickpea frittata elements
The elements for this chickpea frittata had been handed to me by Ruby, who’s the co-owner of Koffie Ende Koeck.
There are different methods to make chickpea frittatas, after all, different combos of elements and strategies.
However I requested Ruby for her components particularly as a result of I used to be so impressed along with her recipe; of the chickpea frittatas that I’ve tried, it was my favourite.
Listed here are the elements that she makes use of. I’ve modified her recipe to suit house kitchens and my very own preferences, however the spine of the recipe is hers.
You’ll discover that this recipe requires a number of elements, like rice flour and xanthan gum, that don’t seem in most of my baked items.
That is intentional, to honor and endorse Ruby’s recipe. Her recipe is gluten-free by design, so this one additionally has that to supply to my wheat and gluten-free readers.
Nevertheless, I give some concepts for easy substitutions and swaps under for those who see elements which can be robust so that you can supply.
Chickpea flour
The chickpea frittata isn’t made with complete chickpeas, however relatively, with chickpea flour.
If chickpea flour is a brand new ingredient for you, then it’s value testing. You need to use it on this frittata, after all, however upon getting a bag of it at house, you’ll be capable to discover different makes use of.
I exploit chickpea flour in socca, which is a flatbread that’s just like this recipe, however extra skinny and crispy.
I’ve additionally used chickpea flour in baked items which can be gluten-free. For instance, you’ll be able to attempt placing it into the topping of a crisp or crumble.
Rice flour
When you recurrently make gluten-free baked items, then you could effectively have rice flour at house already.
Rice flour can be utilized in gluten-free muffins, cookies, and muffins. It can be used to make pancakes and crepes.
Rice flour helps to bind the frittata and provides a superb, gentle texture. You need to use both white rice flour or superfine brown rice flour within the recipe.
When you don’t have rice flour at house, you’ll be able to attempt unbleached, all-purpose flour, potato starch, or cake flour as an alternative.
Kala namak
Kala namak, additionally bought as black salt, has a excessive sulfur content material.
This excessive sulfur content material implies that the salt can add eggy taste to egg-like vegan dishes. I add a giant pinch of kala namak to my tofu scramble recipes on a regular basis, and I additionally use it to season this frittata.
Kala namak can typically be present in pure grocers, similar to Entire Meals. You may as well buy it from on-line spice retailers or on Amazon. When you don’t have Kala namak, then you’ll be able to add a pinch of superb sea salt as an alternative.
Baking powder + vinegar
The combination of a chemical leavening agent (baking powder) and vinegar helps to make the frittata rise and obtain a fluffy texture.
Xanthan gum
Xanthan gum is a thickener that may assist to bind gluten-free baked items. It’s additionally helpful to thicken dressings and sauces.
Xanthan gum tends to be costly, however somewhat goes a really great distance. After getting some at house, xanthan gum has an extended shelf life (as much as three years!).
It’s potential to make this recipe with out the xanthan gum; you’ll see that I’ve famous it as being optionally available. The principle distinction that you just’ll discover for those who omit it’s that the frittata could also be somewhat extra crumbly.
Avocado oil
Avocado oil helps to stop the frittata from turning into dry. It’s my vegetable oil of selection for cooking at greater temperatures.
Nevertheless, you’ll be able to change the avocado oil with olive, grape seed, safflower seed, or canola oil, for those who like.
Find out how to make a baked chickpea frittata
Lots of my experiments with vegan frittatas have been…messy. This explicit recipe is simple! Listed here are the steps.
Step 1: Whisk collectively the dry elements
Start by whisking your dry elements collectively in a big mixing bowl. You’ll want to incorporate them absolutely.
Step 2: Add the moist elements
For a lot of of my baking recipes, I whisk moist elements individually from dry, then mix the 2. For this recipe, although, it’s superb so as to add your moist elements (water, avocado oil, and vinegar) on to the dry ones.
After that, whisk all the things collectively until easy. A number of small lumps within the batter are OK.
Step 3: Bake
You’ll bake the chickpea frittata in a parchment-lined or nonstick, spherical baking pan for pan for 18-22 minutes, or till the highest of the frittata is agency and the perimeters are simply turning golden.
I exploit an 8-inch / 20cm baking pan, however a 9-inch / 23cm will work as effectively.
Step 4: Minimize into wedges and revel in
Give the frittata about 20 minutes of cooling time earlier than you invert it to take away it from the pan, then slice it into wedges.
The frittata could make as few as 4 and as many as 8 wedges. You’ll be able to determine whether or not you’d like a pair smaller wedges or some bigger ones.
You may as well determine what number of servings that is, for you—plenty of that may rely on what you serve the frittata with.
Accompaniments and serving concepts
Talking of that, there are such a lot of glorious methods to serve this tasty breakfast or snack!
Listed here are a few of my favourite accompaniments:
When you’re a fan of savory vegan breakfasts usually, I’ve received you lined.
And for those who’re in search of extra meal prep vegan breakfast concepts, this submit could also be useful.
Storage and reheating
Retailer the frittata in an hermetic container within the fridge for as much as 5 days.
To be trustworthy, I actually just like the wedges chilly! However for those who’d wish to reheat, you’ll be able to place them on a baking sheet and heat them in a 350°F oven for 10 minutes, or till scorching, earlier than having fun with.
You may as well air fry them at 350°F for 7-10 minutes (examine after 7 minutes to guarantee they’re not drying out) in an air fryer.
Yields: 4 servings
- 3/4 cup chickpea flour (90g)
- 2 tablespoons white rice or ultrafine brown rice flour (20g)
- 1/8 teaspoon xanthan gum (optionally available)
- 1 teaspoon Kala namak (substitute sea salt)
- 2 teaspoons baking powder
- 7/8 cup water (210ml)
- 1 1/2 tablespoons avocado oil
- 1 teaspoon apple cider vinegar or freshly squeezed lemon juice
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Preheat the oven to 425°F. Line the underside of an 8-inch/20cm spherical cake pan with parchment paper or brush it calmly with avocado oil. (When you have a nonstick cake pan, the parchment and oil are useful however not vital.)
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In a big mixing bowl, mix the chickpea flour with the rice flour, xanthan gum, kala namak, and baking powder. Whisk these dry elements collectively. Add the water, oil, and vinegar. Proceed whisking till the batter is easy; it is going to be fairly unfastened and pourable.
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Pour the batter into the ready cake pan. Bake for 18-22 minutes, or till the highest of the frittata is agency and the perimeters are simply turning golden. Minimize into wedges and revel in.
Non-obligatory: instantly earlier than baking, you’ll be able to embellish the highest of the frittata with strips of sun-dried tomato, roasted mushrooms, or thinly sliced potato.
It’s been nice to have a chickpea flour recipe that doesn’t find yourself turning into both sticky or gluey—pitfalls that I’ve confronted prior to now.
I hope you’ll agree, and that you just’ll discover this frittata to be as helpful and versatile as I do!
xo
