Vegan Herb Frittata (Kuku Sabzi)
Serves: 1 9"-10" frittata
  • 2 cups chickpea flour
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 1 teaspoon turmeric powder
  • pinch of red pepper flakes
  • a few grinds of black pepper
  • 3 tablespoons avocado, olive, or neutral coconut oil, plus more for oiling the pans
  • 2½ cups purified water
  • 1 onion - finely chopped
  • 1 large leek - thinly sliced into half-moons
  • 2 garlic cloves - minced
  • 1½ cups chopped cilantro
  • 1½ cups chopped parsley
  • 1½ cups chopped dill
  1. Preheat oven to 500° F (260° C). Prepare a 9"-10" pie or tart dish by oiling it well.
  2. In a large bowl, mix together the chickpea flour, nutritional yeast, sea salt, turmeric, red pepper flakes and black pepper with a fork. Gradually pour in the oil and water, whisking them in as you pour. Mix until smooth and let sit while preparing the vegetables.
  3. Heat a glug of oil in a medium sauté pan over medium heat. Add the onion and leeks along with a pinch of salt, and cook, stirring occasionally for 10 minutes, or until soft and cooked through. Add the garlic and cook for another minute, until fragrant.
  4. Add the sautéed vegetables to the bowl with the batter, along with the cilantro, parsley, and dill. Fold everything in, making sure that the ingredients are dispersed well throughout the thick batter. Transfer the batter to the oiled pie/tart dish, patting it down with a spoon to form an even layer.
  5. Bake for 2o minutes. Open the oven door slightly to let any steam escape and proceed to bake for another 10 minutes, or until the top of the frittata is solid to the touch and nicely browned. Let cool, slice, and serve with yogurt or your favorite creamy sauce.
Recipe by Golubka Kitchen at