Kuku Sabzi (Herb Frittata) - Egg-Free with Chickpea Flour

Ingredients

• 1 cup Chickpea Flour
• 1 cup Water
• 1 teaspoon Baking Powder
• 2 cups Spinach
• 1 cup Parsley
• 1 cup Cilantro
• 0.5 cup Dill
• 0.5 cup Green Onions
• 0.5 cup Walnuts
• 0.25 cup Barberries (Zereshk)
• 0.5 teaspoon Turmeric
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Use the 2 tablespoons of vegetable oil to thoroughly grease the inside of a baking dish.
2. 2In a large bowl, whisk together the 1 cup of chickpea flour, 1 cup of water, and 1 teaspoon of baking powder until the mixture is completely smooth and lump-free.
3. 3Finely chop the 2 cups of spinach, 1 cup of parsley, 1 cup of cilantro, 0.5 cup of dill, and 0.5 cup of green onions.
4. 4Add the finely chopped 2 cups of spinach, 1 cup of parsley, 1 cup of cilantro, 0.5 cup of dill, and 0.5 cup of green onions to the chickpea flour mixture. Also add the 0.5 cup of walnuts, 0.25 cup of barberries, 0.5 teaspoon of turmeric, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir all ingredients together thoroughly until everything is evenly combined.
5. 5Pour the entire mixture into the baking dish that you greased earlier. Carefully place the baking dish into the preheated oven and bake for 30 to 35 minutes, or until the kuku sabzi is set in the center and its surface appears golden brown.
6. 6Remove the kuku sabzi from the oven and let it cool in the baking dish for at least 10 minutes before slicing. This cooling time allows the frittata to firm up, making it easier to slice and serve warm.

Substitutions

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