Recently, my daughter’s best friend moved to Milwaukee. They had been in the same class since kindergarten but had suddenly become BFF’s towards the end of 4th grade when her friend had spent the summer in Japan, but they video chatted every day. Throughout the next year, they were very close, but at the end of 5th grade, her parents moved to Milwaukee where their family was from. The kids were heartbroken, but luckily Milwaukee isn’t too far from Chicago so we all agreed that frequent visits would be in our future.
Over spring break I thought it would be fun to do an overnight in Milwaukee and spend a little time checking out the vegan food options. You can see my post about it here.
That’s when I discovered Urban Beets Cafe and their Free Bird breakfast sandwich. I don’t remember having chickpea flour anything before this and it really blew my mind how flavorful and comforting this sandwich was.
Shortly after I got home, I decided I had to learn more about chickpea flour and try to recreate this deliciousness. I did an internet search and found a recipe from Vegan Richa for a chickpea flour frittata. I wasn’t sure how easy it would be to find the flour, but luckily, I was able to find the very last bag of it at Whole Foods so I made the recipe for dinner. I still haven’t been able to recreate the exact flavor of the Free Bird sandwich, but that’ ok, I’ll just keep going back to Urban Beets for that.
This is frittata is super easy to make and can be ready within an hour. It requires just a few minutes of sauteing the veggies before adding them to the batter. The batter is easy to mix in a regular blender, food processor, or even by hand. You can add kala namak if you have it for a more eggy flavor, but I tend to leave it out because I think the flavor is great on its own. I’ve also discovered that it’s great served on a bed of pasta sauce. I’ll just add a little sauce to the plate then place the frittata on top so it’s not drowning in sauce.
The great thing about this recipe is that it’s so simple you can easily experiment with different vegetables to add. Try onions, mushrooms, cauliflower, chard, asparagus, or kale. Right now my favorite combination is broccoli and leeks, so that’s the recipe I decided to share with you. I hope you enjoy it!
For the vegetable:
2 cups of Broccoli (chopped)
1/2 cup of Leeks (diced)
1 cup spinach
For the batter:
2 cups chickpea flour
2 cups water
1/4 cups vegan plain yogurt (I used my homemade coconut yogurt, but any kind should do)
1 tsp salt
1/2 tsp turmeric
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 tsp dried dill
1 tbsp oil or
1/4 cup of water if you are doing oil-free cooking
- Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) pie pan (or line it with parchment paper).
- Heat oil in a pan and saute the veggies until tender, be careful not to overcook them.
- In a blender, combine the flour, water, yogurt, salt, turmeric, pepper. Blend until smooth.
- Add the broccoli/veggie mixture to the batter. Add the thyme and dill and mix well. Pour the frittata mixture into the prepared pie pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. The top will crack and get golden.
- Let it sit for 10 minutes before serving.
- Store refrigerated for up to 3 days.
Adapted from this recipe: https://www.veganricha.com/2018/09/chickpea-flour-frittata-vegan-frittata.html