Chickpea Frittata with Mushrooms | no eggs, no tofu

⭐️ Would you believe me if I told you that this eggless vegan frittata, made in 15 minutes with chickpea flour, is just as good as a traditional frittata?

This vegan frittata is crisp on the outside, soft and moist on the inside, and for some reason, it feels like eating a regular egg frittata.

⭐️ Ingredients
For the frittata batter:
1 cup chickpea flour garbanzo bean flour
1 cup water
2 tablespoons olive oil + 1 tablespoon to cook it on the pan
2 pinches salt
2 twists pepper
⅓ teaspoon kala namak - black salt (optional, for eggy flavor)

Cooked by Nico
Filmed & Edited by Louise

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️

[kennethmaese]

Looks delicious and so does the food 😊

[solitude]

It's called besan chilla in India..

[grayerthangreen]

This came out well! We have to cook it a bit longer, but that could be our oven.

[LalosSaw]

Every time I try to cook something with chickpea flour I get this awful grass taste. I tried roasting the flour a bit but I can still taste it. Any suggestion?

[cathybrady]

Could you turn this mixture into a quiche filling?

[Tragic.Kingdom]

Some vegan lactic acid powder from fermented beets

[Tragic.Kingdom]

Kala namak loses potency when cooked. Maybe add after cooked. Like sprinkle on top