Vegan chickpea frittata with kale and onions
I’ve got a REALLY good one for you.
So I used to make these simple chickpea “piadine” /tortillas out of chickpea flour, water and salt- cooked in a pan with a little olive oil.
I then discovered that by mixing the chickpea flour with tapioca flour, the tortillas became more malleable and I could easily make wraps with them- plus the taste was even better.
I don’t really have exact measurements but for two tortillas, I normally mix about:
3/4 cup #chickpea flour
1/2 cup tapioca flour
2 tbsp olive oil
1 tsp sea salt
3/4 cup water
Whisk together and let sit for at least a minute.
I generally add some more olive oil and water (and salt to taste) to get the desired consistency- not too thick but not too runny. Once you do this a couple times, it’s pretty easy to exact.
For this “frittata” above, I used the recipe with a little less water so that the batter was thick and then I mixed in some chopped dinosaur #kale and Tropea onion.
After, I heated a medium pan along with about 2 tbsp of extra virgin olive oil and poured in the batter. Let cook for about 1.5-2 minutes in either side (until browned on the outside and solid on the inside), slice and enjoy!
It was sort of like a vegan frittata / omelet but way better.
I served it with a smoky “cheesy” sauce made mostly out of soaked cashews, nutritional yeast, tapioca flour, and smoked paprika. I’ll have to make it again to document the exact recipe but it was REALLY good. 🤗