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Zucchini Chickpea Flour Frittata

Zucchini Chickpea Flour Frittata is a simple vegan main course. You'll only need zucchini, chickpea flour, and a few other ingredients to make this egg-free frittata.
Recipe Zucchini Chickpea Flour Frittata
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 30 minutes
  • Servings for 4 servings

This Zucchini Chickpea Flour Frittata is a perfect example of Plant-Based Recipes. It’s actually one of the first Vegan Recipes that people usually try because of its striking similarity to the Ligurian Farinata (traditional Italian chickpea flatbread). The recipe simply adds Zucchini to the basic chickpea batter (though you can use many other ingredients depending on seasonal availability and your creativity). The result is an Eggless Frittata that’s light and flavorful, delicious both warm or cold, and perfect for sandwich filling.

This Eggless Zucchini Frittata requires very few ingredients. The star ingredient is Chickpea Flour (also known as garbanzo bean flour or gram flour, available in health food stores and many supermarkets), along with Zucchini, making it perfect for many Quick and Easy Vegan Recipes. You’ll only need Water, Oil, and Salt – pantry staples everyone has at home. We recommend preparing the batter a few hours in advance for better results. Also worth noting: you can make this Chickpea and Zucchini Frittata in a skillet on the stovetop, avoiding the need to turn on the oven during hot weather.

In conclusion, this Zucchini Chickpea Flour Frittata is definitely worth adding to your recipe collection, not just for vegan guests, but also for anyone looking to experiment with new recipes and alternative protein sources. If you enjoy this, we recommend trying the classic Eggless Frittata version, as well as some of its most delicious variations like the Potato Chickpea Frittata and Asparagus Chickpea Frittata.

Ingredients for 4 servings

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Method

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  1. To prepare the Chickpea Flour and Zucchini Frittata, start by sifting the chickpea flour into a bowl. Using a kitchen whisk, gradually pour in the water while stirring until you obtain a smooth, lump-free liquid batter. Let it rest for at least 4 hours, removing with a skimmer any foam that forms on the surface immediately after preparation.
  2. After the resting time, add half of the oil, a pinch of salt, and freshly ground black pepper. Mix again and set aside.
  3. Wash the zucchini, trim off the ends, and slice it thinly (about 2mm thick). You can use a sharp knife or, if you prefer, a mandoline slicer. Add the slices to the batter and mix well with a spoon.
  4. Pour the remaining oil into a 30cm (12-inch) diameter baking pan and make sure to distribute it evenly. Add the batter with the zucchini and bake at 200°C (392°F) for 30 minutes. Remove from the oven and let the Chickpea Flour and Zucchini Frittata cool for at least 30 minutes before serving. Finally, remember to download our App with exclusive content and fewer ads!
    Vegan Zucchini Frittata 1

Variations and Alternatives

The Pan-Fried Zucchini Farinata is prepared in roughly the same way, but with shorter cooking times. First, slice the zucchini and cook them in a pan with a tablespoon of oil taken from the total amount. Once tender, season with salt and pour in the batter that you’ve let rest. Cook over medium heat for 10 minutes, and when the surface has set, flip it and continue cooking on the other side for 5 minutes. Enjoy it warm or cold.

Tips

The Zucchini Farinata (chickpea flour and zucchini flatbread) tastes even better if you let it rest for a couple of hours before serving. This way, you’ll not only fully appreciate its flavor, but you’ll also ensure it comes out of the mold effortlessly.

Storage

The Zucchini Farinata can be stored, well-wrapped in cling film or aluminum foil, for 2-3 days, preferably in the refrigerator. However, it can also be kept at room temperature for a few hours without spoiling.

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