Description
This Chickpea Flour Vegan Omelet is a protein-packed, egg-free alternative perfect for breakfast or brunch. Made with chickpea flour, spices, and optional veggies, this omelet is fluffy, savory, and fully customizable. It’s gluten-free, high in fiber, and easy to make for any dietary preference.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup chickpea flour
- 1 tablespoon flaxseed meal or chia seed meal
- 1 tablespoon potato starch, or tapioca starch, or cornstarch
- 1 tablespoon nutritional yeast (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kala namak (Indian sulphur salt)
- 1/4 teaspoon baking soda
- 1/4 teaspoon black pepper
Wet Ingredients
- 3 tablespoons non-dairy plain yogurt, unsweetened or lightly sweetened
- 1 1/4 cups water or stock
Veggies and Mix-ins
- Assorted veggies: sliced tomato, red onion, mushrooms, jalapeño slices or pickled jalapeños, chopped cilantro, chopped spinach
- Mix-ins: vegan cheese and green onions (optional)
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the chickpea flour, flaxseed meal (or chia meal), starch of choice, nutritional yeast, salt, turmeric, garlic powder, kala namak, baking soda, and black pepper until well-combined.
- Add the Wet Ingredients: Stir in the non-dairy yogurt and pour in 1/2 cup of water or stock while mixing. Gradually add the remaining water, about 1/4 cup at a time, mixing well after each addition. Keep mixing until the batter is thick yet pourable, and no lumps remain. You can use a blender for a smoother batter.
- Rest the Batter: Allow the batter to rest for 2 minutes. At this point, fold in any optional mix-ins, like vegan cheese or green onions, if desired.
- Prepare the Pan: Heat a heavy-bottomed skillet over medium heat. Once hot, lightly grease with oil.
- Cook the Omelet: Pour about 1/3 cup of batter onto the skillet and spread it into a circle using a ladle or by tilting the pan. Arrange the desired vegetable slices on top of the batter. For beginners, start with smaller and thinner pancakes to make flipping easier.
- Alternate Method: Alternatively, mix the veggies and vegan cheese directly into the batter before cooking, if preferred.
- Steam and Set: Cover the skillet and cook for 2 minutes. Then, uncover and continue to cook for another 2-3 minutes, depending on the thickness and your pan. The first omelet usually takes longer as the pan fully heats up.
- Flip and Finish: Once the center of the omelet is set, gently flip it and cook for an additional 2-3 minutes on the other side until golden and cooked through.
- Serve: Serve hot, garnishing with a pinch of kala namak for extra eggy flavor. Pairs well with ketchup, Sriracha, chutneys, roasted potatoes, or hash browns.
Notes
- If you prefer a stronger ‘eggy’ flavor, sprinkle a fresh pinch of kala namak on the omelet after cooking.
- The batter can be blended for a smoother consistency.
- Adjust vegetables and mix-ins according to your preference.
- Start with smaller omelets if you are new to flipping chickpea omelets.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 omelet (1/3 of recipe)
- Calories: 210
- Sugar: 3g
- Sodium: 440mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
