Omelette has always been one of my breakfast favorites, but that was before I went vegan. I haven’t had a real omelette for almost 10 years and I can honestly say I did miss it. But not anymore! This vegan chickpea “omelette” not only taste better than the real thing – it’s also high in proteins, easy to make, CHEAP, and filling. So, what are you waiting for?
Chickpea flour, or Gram flour, is the secret behind this dish. I have used it a lot in my years as a vegan, but as a gluten free flour substitute in falafels, hummus bread and such. When I discovered that I can also use it as an “egg substitute” I was mindblown and my life changed forever. Yes, bug words, but I mean it!
I try to avoid using extracted oils. So nowadays while cooking these, I use a little water or veggie stock instead. I could use a GOOD non stick frying pan, any tips?
This recipe will make about 3 portion sized omelettes. I prefer to make them in “American pancake size” because then they are much easier to flip, and they are so filling that 1 omelette, with some wholewheat bread, is enough for me. My husband needs 2 or 3, but they are low in calories and healthy, so you don’t have to avoid eating to much of these, I tell you! Add the veggies you want, or go crazy and add some vegan cheese. Make a bunch and freeze or keep them in the fridge for up to a week. You’ll fall in love with these, I promise!
Ingredients for about 3-4 portion sized omelettes:
- 1 cup chickpea flour
- 1 cup water
- 1/4 cup nutritional yeast
- 1-2 tsp Kala Namak (black salt, tastes like eggs, but can be skipped if you don’t have it)
- Spices and veggies of choice (my fav is parsley, onion powder, garlic powder, and some chopped boiled potatoes (I always have boiled potatoes in my fridge), chopped fresh spinach or kale, red or green onion and red peppers, and of course some chopped red or green chilipeppers, I use chili for everything).
This is how you do it:
Mix together all the ingredients in a bowl. If you are using vegetables, you can fry them a bit before adding them to the omelette mixture, but that’s up to you. If you are using fresh spinach, be careful to chop it finely before adding it, since large leaves of spinach will make your omelettes not hold together so well.
Heat up some oil in a skillet (or use water, or nothing if you have a really good non stick skillet, lucky you). Pour about 1/3 of the batter into the pan and fry for a couple of minutes on each side, medium heat. You’ll notice the edges of the omelettes getting brown and crispy, then it’s time to flip that darling! Place on a plate and make another omelette.
Serve with bread and Sriracha, and a nice salad. You can also use these chopped up in fried rice! Or in a burger bun (hello vegan omelette burger), in a sandwich salad or as a hand snack on the go!
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What else can you make with chickpea/gram flour? Here are some tips: