Easy Baked Chickpea Frittata | The Full Helping

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 together with her recipe; of the chickpea frittatas that I’ve tried, it was my favourite.

Listed below are the elements that she makes use of. I’ve modified her recipe to suit residence kitchens and my very own preferences, however the spine of the recipe is hers.

You’ll discover that this recipe requires a couple 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 beneath when you see elements which are robust so that you can supply.

Chickpea flour

The chickpea frittata isn’t made with complete chickpeas, however slightly, with chickpea flour.

If chickpea flour is a brand new ingredient for you, then it’s price trying out. You need to use it on this frittata, after all, however upon getting a bag of it at residence, you’ll be capable of discover different makes use of.

I exploit chickpea flour in socca, which is a flatbread that’s much like this recipe, however extra skinny and crispy.

I’ve additionally used chickpea flour in baked items which are gluten-free. For instance, you’ll be able to attempt placing it into the topping of a crisp or crumble.

Rice flour

When you repeatedly make gluten-free baked items, then you might effectively have rice flour at residence already.

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

Rice flour helps to bind the frittata and provides a tremendous, 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 residence, 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 signifies 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 usually be present in pure grocers, equivalent to Entire Meals. You too can 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 tremendous 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 a bit goes a really great distance. After getting some at residence, xanthan gum has an extended shelf life (as much as three years!).

It’s doable to make this recipe with out the xanthan gum; you’ll see that I’ve famous it as being non-compulsory. The principle distinction that you simply’ll discover when you omit it’s that the frittata could also be a bit extra crumbly.

Avocado oil

Avocado oil helps to forestall the frittata from changing into dry. It’s my vegetable oil of selection for cooking at larger temperatures.

Nevertheless, you’ll be able to exchange the avocado oil with olive, grape seed, safflower seed, or canola oil, when you like.

How you can make a baked chickpea frittata

Lots of my experiments with vegan frittatas have been…messy. This specific recipe is straightforward! Listed below are the steps.

Step 1: Whisk collectively the dry elements

Start by whisking your dry elements collectively in a big mixing bowl. Make sure to incorporate them totally.

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 tremendous so as to add your moist elements (water, avocado oil, and vinegar) on to the dry ones.

After that, whisk all the pieces collectively until clean. 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: Reduce 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 resolve whether or not you’d like a pair smaller wedges or some bigger ones.

You too can resolve what number of servings that is, for you—a whole lot of that may rely upon 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 below are a few of my favourite accompaniments:

When you’re a fan of savory vegan breakfasts generally, I’ve obtained you lined.

And when you’re in search of extra meal prep vegan breakfast concepts, this put up 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 when you’d prefer 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 sizzling, earlier than having fun with.

You too can air fry them at 350°F for 7-10 minutes (verify after 7 minutes to guarantee they’re not drying out) in an air fryer.

Prep Time: 10 minutes minutes

Cook dinner Time: 22 minutes minutes

Complete Time: 32 minutes minutes

Yields: 4 servings

• 3/4 cup chickpea flour (90g)
• 2 tablespoons white rice or ultrafine brown rice flour (20g)
• 1/8 teaspoon xanthan gum (non-compulsory)
• 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

• 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. (You probably have a nonstick cake pan, the parchment and oil are useful however not vital.)

• 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 clean; it is going to be fairly unfastened and pourable. 

• 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. Reduce into wedges and revel in.

Non-compulsory: immediately earlier than baking, you’ll be able to adorn 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 changing into both sticky or gluey—pitfalls that I’ve confronted up to now.

I hope you’ll agree, and that you simply’ll discover this frittata to be as helpful and versatile as I do!

xo