Chickpea Flour Frittata

7 May, 2026 Recipe PREP 10 min COOK 20 min

Chickpea Flour Frittata

PREP 10 min COOK 20 min

Description

Elevate your breakfast with a nutrient-packed chickpea frittata. Loaded with plant protein, fiber, and minerals, this dish supports gut health, helps control blood sugar, and offers digestive benefits. Packed with coriander, clove, and cumin, it's a delicious way to boost your morning nutrition.


NOTE

Prefer to watch? The video walks you through the recipe step by step.

Ingredients

4 to 6 SERVES

  • 1 cup (175 g) chickpea flour

  • 1 cup (240 ml) water

  • 1/2 tsp salt

  • Freshly ground black pepper

  • 1 Tbsp (15 ml) avocado oil

  • 1/4 tsp coarsely crushed coriander seeds

  • 1 small red onion, finely chopped

  • 1 garlic clove, minced

  • 2 dried red chiles (optional)

  • 1/2 tsp turmeric

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • Pinch of red chile powder

  • 1/2 cup (155 g) chopped tomato

  • Small handful of mixed greens (such as baby spinach, chopped kale, whatever you have on hand)

  • A pinch or 2 of sumac for garnish

  • 1 to 2 Tbsp chopped cilantro for garnish

  • About 1/2 cup (120 ml) coconut or Greek yogurt, for serving (optional)

  • Your favorite pickle, chopped, for serving (optional)

Directions

  1. Step 1
    Mix the chickpea flour with 1 cup (240 ml) of water, salt, several grinds of black pepper, and whisk until smooth. Set aside.
  2. Step 2
    Heat your broiler (for finishing the frittata).
  3. Step 3
    In an 8-inch cast iron skillet, heat the avocado oil until shimmering. Add the crushed coriander seeds and allow them to sizzle over low heat for a minute.
  4. Step 4
    Add the chopped red onion and sauté until softened, about 3 minutes. Add the minced garlic and dried red chiles (if using) and sauté for 30 to 45 seconds until fragrant.
  5. Step 5
    Add the turmeric, ground cumin, coriander, and a pinch of red chile powder and sauté for a minute.
  6. Step 6
    Add the chopped tomato, salt and pepper to taste, and cook to concentrate the flavors, 3 to 5 minutes. Add a small handful of mixed greens and sauté for a few seconds.
  7. Step 7
    Pour the chickpea batter over the tomato mixture (don’t mix the batter with the tomatoes). Cook, covered, over low heat for 5 minutes. Finish the frittata in in the broiler on high heat until the top begins to brown and the edges pull away from the sides of the pan slightly, 3 to 5 minutes. Carefully transfer the frittata to a plate — flip to expose all the gorgeous masala. Top with sumac for anti-oxidant-rich tanginess and fresh cilantro. Serve as is or with a dollop of coconut or Greek yogurt and your fav pickle.

Photo by Signe Birck