Chickpea Flour Mini Frittatas (Vegan)

Flavorful Bites, Vegan Delight: Chickpea Mini Frittatas for Every Appetite!

mini_vegan_frittatas
mini_vegan_frittatas

AuthorFatimaDifficultyBeginner

Delight in these vegan mini frittatas, made with the wholesome goodness of chickpea flour. Perfect for breakfast, brunch, or a quick snack, these bite-sized wonders are a treat for the taste buds!

Yields12 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

 1 ¾ cups chickpea flour (also known as garbanzo bean or gram flour)
 ¼ cup nutritional yeast (optional for added flavor)
 1 tsp baking powder
 1 tsp baking powder
 1 tsp dried basil
 ¾ tsp mineral salt (or a mix of black salt for an eggy flavor)
 2 cups water
 1 cup corn (fresh, frozen, or canned)
 1 cup large red bell pepper, finely diced
 1 cup jalapeno, finely diced
 ¼ red onion or medium shallot, finely diced
 A handful of baby kale or spinach, roughly chopped
 Chives for garnish (optional)

1

Preheat your oven to 375°F. If you're not using a non-stick muffin tin, lightly grease it or use muffin liners.

2

In a large mixing bowl, combine chickpea flour, optional nutritional yeast, baking powder, garlic powder, basil, and salt. Gradually whisk in the water until the batter is smooth.

3

Add the corn, bell pepper, jalapeno, onion, and baby greens to the batter. Mix until well combined. Feel free to add any additional veggies (such as chopped spinach) according to your liking

4

Using a 1/4 measuring cup, fill each muffin hole with the batter. Sprinkle some chives on top for added flavor. Place the muffin tin in the oven and bake for 35-45 minutes. To check for doneness, insert a toothpick into the center of a frittata; if it comes out clean, they're ready.

5

Once baked, remove the frittatas from the oven and let them cool on a cooling rack.

ADDITIONAL NOTES:

  • Variations: Feel free to get creative with the veggies! Consider adding mushrooms, zucchini, or even some vegan cheese for added flavor.

  • Storage: These frittatas store well in the refrigerator for up to 5 days. They're also freezer-friendly! Just ensure they're stored in an airtight container.

  • Reheating: You can easily reheat these in a microwave or oven until warmed through. If using an oven, a temperature of 350°F (175°C) for about 10 minutes should do the trick.

  • Serving Suggestion: These mini frittatas pair wonderfully with a fresh salad or roasted vegetables for a complete meal.

Ingredients

 1 ¾ cups chickpea flour (also known as garbanzo bean or gram flour)
 ¼ cup nutritional yeast (optional for added flavor)
 1 tsp baking powder
 1 tsp baking powder
 1 tsp dried basil
 ¾ tsp mineral salt (or a mix of black salt for an eggy flavor)
 2 cups water
 1 cup corn (fresh, frozen, or canned)
 1 cup large red bell pepper, finely diced
 1 cup jalapeno, finely diced
 ¼ red onion or medium shallot, finely diced
 A handful of baby kale or spinach, roughly chopped
 Chives for garnish (optional)

Directions

1

Preheat your oven to 375°F. If you're not using a non-stick muffin tin, lightly grease it or use muffin liners.

2

In a large mixing bowl, combine chickpea flour, optional nutritional yeast, baking powder, garlic powder, basil, and salt. Gradually whisk in the water until the batter is smooth.

3

Add the corn, bell pepper, jalapeno, onion, and baby greens to the batter. Mix until well combined. Feel free to add any additional veggies (such as chopped spinach) according to your liking

4

Using a 1/4 measuring cup, fill each muffin hole with the batter. Sprinkle some chives on top for added flavor. Place the muffin tin in the oven and bake for 35-45 minutes. To check for doneness, insert a toothpick into the center of a frittata; if it comes out clean, they're ready.

5

Once baked, remove the frittatas from the oven and let them cool on a cooling rack.

Chickpea Flour Mini Frittatas (Vegan)