Chickpea Flour Vegan Omelet
User Reviews
4.8
48 reviews
Excellent
Chickpea Flour Vegan Omelet
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This fluffy, vegan omelet is fluffy and full of veggies but no tofu. Learn how to make the perfect egg-free chickpea flour omelet!
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Ingredients
Dry Ingredients
- 1 cup chickpea flour
- 1 tablespoon flaxseed meal or chia seed meal
- 1 tablespoon Potato Starch or tapioca starch or cornstarch
- 1 tablespoons nutritional yeast optional
- 1/2 teaspoon salt
- 1/4 teaspoon Turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kala namak Indian sukphur salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon black pepper
Wet Ingredients
- 3 tablespoon non dairy plain yogurt unsweetened or lightly sweetened
- 1 1/4 cup Water or stock
- Veggies like sliced tomato, red onion, mushrooms, jalapeño slices or pickled jalapeño slices, and chopped cilantro, chopped spinach
- mix-ins like vegan cheese and green onions, optional
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Instructions
- In a bowl, mix all of the dry ingredients. Add the non-dairy yogurt and pour 1/2 cup of the water to the dry mixture, while mixing in. Once the water is mostly combined, Pour more water, keep mixing, stopping after every 1/4 cup to combine well, keep adding more water to make a thick pourable batter. Mix well so there are no lumps. (If you dump the entire water into the flour mixture, it will get lumpy and be really hard to get a smooth batter). You can also blend the ingredients in a blender. Let this batter sit for 2 minutes. If you want, you can add vegan cheese, green onions, and other mix-ins to the batter at this point.
- Heat a heavy-bottomed skillet at medium heat. When the skillet is hot, brush oil to grease. Pour 1/3 cup or more batter using a ladle and spread on the pan, (spread using your ladle or by moving the pan) then place the vegetable slices on the batter. Make thinner and smaller pancakes to get a hang of these to start with. Alternately, you can mix things like vegan cheese and chopped veggies into the batter
- Cover the pan and cook for 2 mins then uncover and cook for another 2-3 minutes, depending on your pan and the thickness of the vegan omelet. The first one usually takes longer as the pan heats up.
- Once the center is set, flip and cook for another 2 to 3 minutes and serve. For extra eggy flavor, sprinkle a pinch of Kala namak on the omelet. The Kala namak flavor fades in cooking, so use it in the end to add a stronger egg flavor.Serve hot with ketchup, Sriracha, chutneys, roasted potatoes, hash browns or other breakfast fixin's.
Notes
- Variations: Add 1 to 2 tablespoons nutritional yeast for a cheesy flavor. Add 1/4 teaspoon carom seeds/ajwain for an Indian chilla flavor. Add chopped cilantro and veggies to the batter. Add shredded vegan cheese or shredded veggies like cauliflower or carrots to the batter for a thicker pancake. Add 1/2 teaspoon baking powder to the dry ingredients for an even fluffier chickpea flour omelette.
- Variations: Add 1 to 2 tablespoons nutritional yeast for a cheesy flavor. Add 1/4 teaspoon carom seeds/ajwain for an Indian chilla flavor. Add chopped cilantro and veggies to the batter. Add shredded vegan cheese or shredded veggies like cauliflower or carrots to the batter for a thicker pancake. Add 1/2 teaspoon baking powder to the dry ingredients for an even fluffier chickpea flour omelette.
- If you don't have vegan yogurt, use a mixture of 3 tablespoons non dairy milk + 1/4 teaspoon vinegar + 1/2 teaspoon lemon juice. The yogurt makes the pancake much fluffier, though.
- If you are using besan, you will need slightly less water to make a thick batter. Chickpea flour does much better in this recipe because of its holding properties.
- Chickpea batter sticks a lot to the pan if it isn't a good non stick or well-seasoned cast iron. Use a good dedicated pan, and let it cook through before flipping. If the pancake loves to stick to the pan, just scramble it up.
- Nutritional information does not include veggies, mix ins, toppings, or the optional nutritional yeast.
Nutrition Information
Show Details
Calories
179kcal
(9%)
Carbohydrates
26g
(9%)
Protein
10g
(20%)
Fat
4g
(6%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Sodium
706mg
(29%)
Potassium
368mg
(11%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
19IU
(0%)
Vitamin C
2mg
(2%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 706mg | 29% |
| Potassium | 368mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
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