Why not combine two of the world’s greatest foods to create one knock-out dish?! This twist on the traditional uses flavours from Southern Italy and a touch of India, to create a slice-able fried pasta dish that may have you salivating before you even dig in.
You will need
Serves 4
- 1/2 cup chickpea flour
- 3/4 cup water
- 3 tablespoons nutritional yeast flakes or vegan parmesan
- 1 teaspoon kala namak or salt
- Cracked black pepper
- Handful of parsley, chopped
- 450g cooked spaghetti (gluten-free if required)
- Juice and zest of 1/2 lemon
- 1/4 cup olive oil
Recipe: Nadia Fragnito
Directions
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Step 1
Sift the chickpea flour into a large bowl and add in the water slowly, whisking until the batter is smooth.
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Step 2
Stir through the yeast flakes (or vegan parmesan, if using), kala namak, parsley and ground pepper.
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Step 3
Toss the cooked spaghetti through the batter until well combined. Stir in the lemon juice and zest.
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Step 4
Heat the oil in a medium to large frypan. When the oil is hot, pour in the spaghetti. Press down firmly with a spatula or spoon to flatten.
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Step 5
Cook for approximately 5 minutes on a high heat, or until the batter has set around the edges and is brown underneath. Flip over the frittata. You can do this by first carefully sliding the frittata from the frypan onto a plate and then flipping the plate over and back into the pan. Cook for a further 5 minutes or until golden brown underneath.
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Step 6
Once cooked, transfer the frittata onto a plate or cutting board. Allow to cool slightly before slicing into wedges.
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Step 7
Garnish with chopped parsley, and serve with a wedge of lemon.
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Recipe: Nadia Fragnito
