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Sliced up shot of frittata. Chopped up avocado and gold knife on the side.

Vegan Chickpea Flour Frittata

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 11 minute
  • Yield: 8 mini frittatas or 12 muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


Start the day with this high protein, vegetable packed vegan frittata! An easy make ahead breakfast option made with chickpea flour, veggies off choice and herbs. Gluten free + dairy free. 


  • 1 ¾ cups chickpea flour (garbanzo bean or besan flour)
  • ¼ cup nutritional yeast (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt (or black salt for a more egg-like flavour)
  • 2 cups non-dairy milk or water
  • 2 cups chopped vegetables (eg. broccoli, capsicum, mushrooms, zucchini, peas, corn)
  • 2 spring onions or ¼ brown onion, finely diced
  • Small handful of baby spinach, roughly chopped


  1. Preheat oven to 350F/ 180C 160C fan-forced) and grease a muffin tin, mini loaves pan or line an 8 x 8 baking pan with baking paper.
  2. In a medium bowl, mix together the chickpea flour, nutritional yeast, garlic powder, oregano, salt and pepper. Add the milk and whisk until combined (batter will be runny, not thick).
  3. Add the vegetables and mix again.
  4. Scoop the batter into desired baking tin.
  5. bake in the oven for 35 minutes for small frittatas or up to 50 minutes for a large one. Test with toothpick, by sticking it in the center of a muffin, if it comes clean, frittatas are ready.
  6. Remove from oven and let rest on a cooling rack before flipping out.

Keywords: vegan frittata, chickpea flour frittata