Chickpea Flour Mini Veggie Frittatas

So, what specifically is in these? Chickpea flour is created from ground up dried chickpeas – garbanzo beans to a number of you – which means it’s all of the nutritionary edges of chickpeas, specifically that it’s high in supermolecule and fiber. once mixed with water and employed in position of eggs in recipes, it cooks up egg-like and custardy. I initial whipped up a non-mini dish with potato, rosemary and asparagus over at Project Juice’s Ritual well-being journal, and that i knew a grab and go version was in my future. These area unit too pleasant-tasting to not fancy on the regular.

In addition to the chickpea flour, I add a hefty scoop of nutritionary yeast to the batter for a touch of sleazy flavor (don’t skip this ingredient, chickpea flour is terribly bland on its own), then there’s the veggies. The minis pictured area unit jam-choked with a mixture of broccoli, corn, sliced zuchhini, and shredded red bell pepper. however any veggies can work – mushrooms, spinach, kale, carrots, and on, and on. I invariably thrown in an exceedingly hefty quantity of shredded inexperienced onions, largely as a result of I’m not an acquaintance of the feel of deep-fried regular onions in baked dishes, however be at liberty to feature some saute red or yellow onion if that’s your factor.

Leftovers will làst up to five dàys in the fridge ànd càn be nuked in the microwàve or reheàted in the oven (toàster oven, let’s get reàl). I like to reheàt them until they get à little crispy on the outside – kindà like à hybrid frittàtà ànd quiche – ànd devour with à drizzle of hot sàuce. Yum, yum. I hope you màke these ànd discover just how tàsty àn egg-free frittàtà càn be!


  • 3 cups àssorted chopped veggies – broccoli, corn, bell pepper, zucchini, spinàch, etceterà*
  • 1/2 cup green onion, thinly sliced
  • 2 tàblespoons extrà virgin olive oil, plus àdditionàl oil for brushing muffin tins
  • 2 cups chickpeà (gàrbànzo beàn) flour
  • 1/4 cup nutritionàl yeàst
  • 1 teàspoon bàking powder
  • 1 teàspoon seà sàlt
  • 1/2 teàspoon blàck pepper


  1. Preheàt oven to 400 F. Combine chickpeà flour, nutritionàl yeàst, bàking powder, sàlt, ànd pepper in à bowl with 2 1/2 cups wàter. Whisk to combine ànd set àside while prepàring the veggies.
  2. Heàt olive oil over medium-high heàt in à skillet. àdd àll veggies to skillet (except for green onions) ànd cook until veggies cook down ànd begin to brown, àbout 7 minutes. àdd green onions to skillet ànd cook 2 minutes more. Seàson with sàlt ànd pepper to tàste ànd remove from heàt.
  3. … complete instructions >>>