Vegan frittata

[yogima]

I'm currently tucking in (a little reluctantly) to a vegan frittata or omelette made with chickpea flour and engevita.
Its okay but a bit heavy. More like a mixture between a heavy pancake that hasn't quite cooked properly and an omelette type thing. I know - I'm not selling it
It has got potential though I think. And it's edible.
Could it be that I used besan gram flour instead of pure chickpea flour? Has anyone had any success with this?

I sometimes make farinata which sounds like the same thing. I'm not vegan though, i just hate eggs.
I use chickpea flour and top with cherry tomatoes and parmesan and it is delicious.

Thanks. Is that pure chickpea flour you use? I could only find gram flour made by Besan and it is mostly lentil flour. Is yours light and fluffy?
I had mushrooms cherry tomatoes and spring onions in mine. It was tasty. Just very heavy.

I use the Tesco one but I don't have any at the moment to check but I think it is pure chickpea.
It doesn't some out particularly light. I can't do links on my phone but have a look at a website called seriouseats.com. It has a piece about making the perfect farinata.

I make it with chickpea flour and love it. But I do find I need to let it cool and ideally go into he fridge before eating it.

Also put extra veg in to help make it lighter?

I wonder if you used aquafaba (whipped up liquid from a can of chickpeas) and folded that into the chickpea or gram flour that might make it lighter.

Thanks everyone. I'll have a look at that website and try out these ideas. I definitely felt it was something i want to have a go at again.

oh yuk
( sorry) !

Haha. Yes Lynmilne65
I did say I hadn't sold it well.
It's definitely a work in progress let's say.
The photo in the recipe looked much better than it came out on my plate.

I make it with chickpea flour and some rice flour mixed in (maybe about a third rice flour)
Mix it to a consistency that is a bit runny rather than thick.
I love them. I add some salt, garam masala and pour it over fried onions, mushrooms and peppers and cook slowly on a low heat.

Oh and let it stand for a while before you cook with it.

How much flour and water are you using?

I have been using.
120g gram flour
500ml water

These are great tips. Thanks. I think the recipe was equal water and gram flour which i think was the problem. I'll try it with these measurements and the rice flour and also leaving it. There's a recipe on the BBC food guide just now that uses baking powder but i wasnt so keen.

@nemesia, I tried that with the aquafaba and black salt. It was ok but I couldn’t get it perfect!

Farinata is amazing. Seen a good recipe using silken tofu and chickpea flour, I truedit but massively f**ked it up 🤣

I have this for breakfast nearly every day! I love It. I have a mix that I make up in advance. I do it by quantity, so 3 cups gram flour, half cup of nutritional yeast, tsp salt, tsp pepper, tbsp of onion seasoning, 2 tsps of baking soda. Then I mix a third of a cup of the mud with a third cup of water. I top it with whatever leftover veg we have.