Chickpea Flour Frittata

Baked Chickpea Flour Frittata

This baked chickpea flour frittata is the perfect dish for a Christmas brunch! It’s incredibly filling — high in both protein and fibre and is super tasty.

Serves 6


  • 185g (6.5 oz) chickpea (gram) flour
  • 1 tsp baking powder
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • ½ tsp turmeric powder
  • ½ tsp ground paprika, or smoked paprika
  • 1 tsp dried basil
  • ½ tsp dried dill
  • ¼ tsp kala namak (black salt)
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 350g (12.3 oz) silken tofu, omit for soya-free
  • 360ml (12 fl oz) water
  • 2 roma tomatoes, 1 diced, 1 sliced into rounds for topping
  • 70g (2.4 oz) kale, shredded


  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. In a large mixing bowl add everything but the tomatoes and kale. Mix until well combined.
  3. Stir in the chopped kale and diced tomatoes. Pour into a greased 9-inch springform pan or baking dish. Spread out evenly, then top with slices of tomato.
  4. Bake for 40 minutes or until a toothpick poked into the centre comes out clean.
  5. Allow to cool for 10 minutes before removing from the pan. Serve warm or cold.

Recipe by Rachel Lessenden, Health My Lifestyle, @healthmylifestyle.