Chickpea Omelette Made Simple – anyone can do it!

This chickpea omelette is the best invention for a vegan breakfast!

Get ready to embark on a delicious culinary journey with our Chickpea Omelette. This vegan twist on a classic breakfast favorite is a game-changer. It’s flavorful, satisfying, and incredibly simple to prepare. You won’t believe how tasty a chickpea omelette can be!

This wonderful vegan omelet is easy to make and is good for breakfast, lunch, or dinner.

 The texture is soft and chewy with a slight egg flavor from black salt and a yellow color from chickpea flour and turmeric. An easy and healthy 10-minute vegan savory meal at any time of the day!

Chickpea omelets are incredibly easy to make and you can add any of your favorite ingredients like mushrooms, peppers, spinach, or onions.  Fold in some vegan cheese and you will have an unbelievable and easy meal!

What is chickpea flour?

Chickpea flour is also known as garbanzo bean flour, is a fine, yellowish gluten-free flour made of grounded white chickpea. It’s not the same as besan flour or gram flour made of grounded chana dal or split brown chickpeas.

Chickpea and Besan flours have very similar flavors, and some people find a bitter aftertaste to chickpea flour that is easily overcome with flavoring or toppings in the recipe.

Both flour varieties have different textures, so don’t swap chickpea flour with besan flour in a recipe. In fact, besan chickpea flour is much finer and often needs less water than chickpea flour in recipes.

Why It Works:

The magic behind this recipe lies in its balance of flavors and textures. Chickpea flour creates the perfect base for a fluffy omelet, while the addition of plant milk and nutritional yeast adds creaminess and a hint of cheesy flavor. The cider vinegar and black salt provide a unique eggy taste that makes this vegan omelet truly special.

Why you will love this vegan omelet:

• Is vegan, gluten-free, soy-free, and nut-free!
• Very easy and quick to prepare!
• This is a delicious high-protein breakfast that will keep you full all morning.
• You can add and veggies that you like to suit your taste.
• Mix the dry ingredients ahead of time to have easy, ready-to-make omelets anytime.
• They work great for meal prepping!  Just bring dry mix along and add water!

Possible Supplies Needed:

Mixing bowl
Whisk or fork for stirring
Non-stick frying pan
Spatula for flipping the omelet
Lid (optional, for even cooking)

Ingredients you need to make this Chickpea omelet:

• chickpea flour – be careful to use the right flour! In many Asian shops, I can see chickpea flour marked as Besan flour. Chickpea flour are Not the same! Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas.
• plant milk – I use almond milk as it is neutral in flavour but you can use whatever plant milk you have on hand.
• nutritional yeast – adds unique savoury flavor
• cider vinegar – helps the fluffiness of the omelette
• black salt aka kala namak – if you want that eggy flavour than do not omit this step
• pinch salt and pepper – to bring all the falvours together
• baking powder – again keeps it nice and fluffy
• fresh herbs – you can choose any herbs you like

Instructions:

Begin by taking a mixing bowl and combining the following ingredients: chickpea flour, plant milk, nutritional yeast, cider vinegar, black salt, regular salt, pepper, and baking powder. Stir until a smooth batter forms.

Allow the batter to sit for approximately 10 minutes, giving it time to thicken and develop flavor.

Heat a non-stick frying pan over medium heat and add the extra virgin olive oil.

Pour the batter into the pan, spreading it evenly to form a pancake. You can choose to place a lid on the pan to aid in even cooking.

Fry the omelette for around 5 minutes or until you notice the top surface is drying out.

Carefully slide a spatula under the omelette to loosen it and flip the pancake. Fry for an additional minute.

If desired, you can add your choice of vegetables or leftovers to one half of the omelette. In this example, tomatoes and cooked mushrooms are suggested, but feel free to get creative with your own additions.

Expert tips:

Mix the chickpea batter first and set it aside. It needs to sit for at least 10 minutes before cooking. Chickpea flour will absorb some of the water and it will help the omelette to set.

Use a little bit of oil. This batter will stick to the pan otherwise!

Cover the frying pan with a lid while cooking to help it cook more evenly.

Don’t taste the batter! Don’t make my mistake to taste the batter before cooking! Chickpea flour tastes terrible before it’s cooked.

Variations, Flavor Enhancers, Toppings:

Enhance the omelette’s flavor with sautéed onions, bell peppers, and fresh spinach.

For a cheesy twist, sprinkle dairy-free shredded cheese on top while cooking.

Experiment with different herbs and spices to customize the omelette’s taste according to your preference.

Frequently Asked Questions and Answers:

Q: Can I prepare a larger batch and store it for later?

A: While it’s best enjoyed fresh, you can make extra omelettes and store them in an airtight container in the refrigerator for a day or two. Reheat them on the stove or in the microwave when you’re ready to enjoy them again.

Q: Is it possible to make this omelette gluten-free?

A: Absolutely. This recipe is naturally gluten-free as it uses chickpea flour as the primary ingredient.

Storage:
If you have leftover omelette, place it in an airtight container in the refrigerator. When you’re ready

More breakfast ideas:

chickpea scramble

Vegan scramble egg

Nutella pancakes

If you try this recipe for a Vegan smoothie with berries, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @pronouncedand use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!