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Chickpea Flour Vegan Omelet

This fluffy, vegan omelet is fluffy and full of veggies but no tofu. Learn how to make the perfect egg-free chickpea flour omelet!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 3
Calories: 179 kcal
Course: Breakfast
Cuisine: Fusion , American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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
  3. 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.
  4. 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

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

% 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.