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Mini Chickpea Flour Frittatas (Vegan) Recipe

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3.9 from 14 reviews

These Mini Chickpea Flour Frittatas are a delicious and nutritious vegan breakfast or snack option. Made with chickpea flour and packed with fresh veggies like corn, red bell pepper, jalapeno, red onion, and baby greens, they are naturally gluten-free and full of plant-based protein. Perfectly baked in a muffin tin, these frittatas come out light, fluffy, and easy to customize with your favorite herbs.

  • Author: Lilya
  • Prep Time: 10 minutes
  • Cook Time: 35-45 minutes
  • Total Time: 45-55 minutes
  • Yield: 12 mini frittatas
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: Vegan, Plant-Based, Gluten-Free
  • Diet: Gluten Free, Vegan

Ingredients

Batter Ingredients

  • 1 3/4 cups chickpea flour (aka, white garbanzo bean flour)
  • 1/4 cup nutritional yeast (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 3/4 teaspoon mineral salt or black salt
  • 2 cups water

Vegetables

  • 1 cup corn (frozen, fresh, or canned)
  • 1 large red bell pepper (1 cup), finely diced
  • 1 jalapeno, finely diced
  • 1/4 red onion or medium shallot, finely diced
  • Handful of baby kale or spinach, roughly chopped

Garnish

  • Chives, to garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. If your muffin tin is not non-stick, lightly grease it with oil or line it with muffin liners to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the chickpea flour, nutritional yeast (if using), baking powder, mineral or black salt, garlic powder, and dried basil. Whisk them together well to ensure even distribution of ingredients.
  3. Add Wet Ingredients and Veggies: Pour in the water and whisk to create a runny batter. Then stir in the corn, finely diced red bell pepper, jalapeno, red onion or shallot, and roughly chopped baby kale or spinach until everything is evenly incorporated.
  4. Fill Muffin Tin: Using a 1/4 cup measuring cup, scoop the batter evenly into all 12 holes of the prepared muffin tin. Lightly sprinkle chives on top of each muffin for garnish, if desired.
  5. Bake Frittatas: Place the muffin tin on the center rack of the oven and bake for 35 to 45 minutes. Check doneness by inserting a toothpick into the center of a frittata; it should come out clean. If at 35 minutes the centers seem a bit soggy, allow them to cool as they will firm up.
  6. Cool and Serve: Remove the frittatas from the oven and carefully turn them out of the muffin tin onto a cooling rack. Let them cool slightly before serving.
  7. Store Leftovers: Store any leftover frittatas covered in the refrigerator or at room temperature. Reheat gently in a toaster oven or microwave before enjoying again.

Notes

  • Using mineral or black salt gives these frittatas a slightly savory, eggy flavor, but you can substitute regular salt if needed.
  • If using a standard muffin tin, greasing well or adding liners ensures easy release.
  • Feel free to swap or add any vegetables you prefer, such as mushrooms or zucchini.
  • These frittatas are best enjoyed fresh but can be stored refrigerated for up to 3 days.
  • Chives are optional but add a lovely fresh garnish flavor.

Find it online: https://familyhomemeals.com/mini-chickpea-flour-frittatas-vegan-recipe/