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Chickpea Flour Scramble

April 18, 2016 By Richa 94 Comments

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Easy peppery Chickpea flour Scramble. Soy-free Breakfast Scramble. Make with lentil flour or lentil batter for variation. Vegan Gluten-free Soyfree Recipe. Pin this Recipe!

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Easy Chickpea flour Scramble. Soy-free Breakfast Scramble with veggies. Make with lentil flour or lentil batter for variation. Vegan Gluten-free Recipe | VeganRicha.com

Breakfast is the meal of the day where I want to eat a hearty almost meal, but there are always issues. Limited time, not wanting too heavy a meal like a real meal, but still substantial enough, and not a smoothie! Hah. We love savory breakfasts in my house, which range from Chickpea flour pancakes (Chilla), Oats hash, Tofu scrambles, Upma, frittata etc, to quick sandwiches with hummus and leftover veggies, or with panfried tofu + avocado+ tomato + cheese or creamy sauces (hollandaise , ranch), bean quesadillas or stuffed paratha flatbreads (Indian calzone). 

Chickpea flour scrambles are another favorite which we make sometimes as an afterthought. I make a chickpea omelet with half the batter and then scramble up the next one, so we have both to share. This scramble is super easy. Cook up some veggies of choice. Add some spices if you wish. Blend up the chickpea flour batter and pour over the veggies. Cook for a few and scramble it up. You can also mix the cooked veggies into the batter and cook the batter on your pancake skillet to make an omelet. Break up the omelet when almost done for a scramble. Use other batters such as the lentil batter from this frittata for variation. You can also use chickpea flour tofu to make the scramble. Oh and I made a video of the recipe too. 

Easy Chickpea flour Scramble. Soy-free Breakfast Scramble with veggies. Make with lentil flour or lentil batter for variation. #Vegan #Glutenfree #soyfree #Recipe | VeganRicha.com

Easy Chickpea flour Scramble. Soy-free Breakfast Scramble with veggies. Make with lentil flour or lentil batter for variation. Vegan Gluten-free Recipe | VeganRicha.com

More Savory Breakfast options from the blog

  • Lentil Asparagus Veggie Frittata
  • Broccolini White Bean Chickpea flour Frittata GF
  • Fluffy Chickpea flour omelet /pancake GF
  • Lentil Mung Bean Omelettes with blackened veggies and havarti. GF
  • Chilla / Pudla – Thin Chickpea flour pancakes with Indian spices
  • Savory Oats Veggie Turmeric Hash 

Yes I made a Video! Choose the quality in settings to watch at high quality 🙂 It is my first attempt at video-ing and wow it takes time to make videos and then hours to edit them! Any video volunteers out there who want to make videos of my recipes? Or just drop me some tips on easy editing software options or any suggestions. 

 

Troubleshoot: If the mixture sticks too much to the skillet, you need to a pancake only skillet or a newer non stick skillet. I use Cuisinart green gourmet PFOA PFOE free pans which work great for the scramble. Cast iron would work well too. Skillets that are often used to make veggie stir frys tend to not work well for batter type dishes like chickpea batter omelets, pancakes, scrambles, as the batter sticks to the pans.

Easy Chickpea flour Scramble. Soy-free Breakfast Scramble with veggies. Make with lentil flour or lentil batter for variation. Vegan Gluten-free Recipe | VeganRicha.com

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4.8 from 30 votes

Chickpea Flour Scramble Breakfast Recipe

Easy peppery Chickpea flour Scramble. Soy-free Breakfast Scramble. Make with lentil flour or lentil batter for variation. Vegan Gluten-free Soyfree Recipe. When doubling the recipe, use a tbsp or so less water.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: fusion
Servings: 2
Calories: 200kcal
Author: Vegan Richa

Ingredients

Chickpea flour batter:

  • 1/2 cup (60 g) chickpea flour or use 1/2 cup + 1 or 2 Tbsp more besan/gram flour
  • 1/2 cup (125 ml) water
  • 1 tbsp nutritional yeast
  • 1 tbsp flax seed meal
  • 1/2 tsp (0.5 tsp) baking powder
  • 1/4 tsp (0.25 tsp) salt
  • 1/4 tsp (0.25 tsp) turmeric
  • 1/4 tsp (0.25 tsp) or less paprika
  • 1/8 tsp (0.13 tsp) kala namak Indian sulphur black salt for the eggy flavor
  • generous dash of black pepper

Veggies:

  • 1 tsp oil divided
  • 1 clove of garlic
  • 1/4 cup (40 g) chopped onions
  • 2 tbsp each of asparagus green bell pepper, zucchini or other veggies.
  • 1/2 (0.5 ) green chile
  • 2 tbsp chopped red bell pepper or tomato
  • cilantro and black pepper for garnish

Instructions

  • Blend all the ingredients under chickpea flour batter and keep aside. You can also use lentil batter from my lentil frittata.
  • Heat 1/2 tsp oil in a skillet over medium heat. Add onion and garlic and cook until translucent. 3 mins.
  • Add veggies, chile and cook for another 2 mins.
  • Add in the red bell pepper or tomato and mix in. At this point you can add in some spices or blends or some chopped greens if you like.
  • Pour the chickpea flour batter over the veggies. Cook for 2 minutes or so until the edges start to set. Drizzle 1/2 tsp oil on the edges. Scramble up the mixture and continue to cook. The mixture will get messy and doughy. Scrape the bottom and let it cook undisturbed for 2 mins or so before scrambling again. Continue to cook until the edges start to dry out. Total 4 to 5 minutes depending on your stove and pan.
  • Let the doughy mixture sit off heat for 1-2 minutes. Then break into smaller chunks. Sprinkle black pepper very generously. Sprinkle a bit of salt and garnish with cilantro (optional). Serve over multigrain toast or in tacos or burritos.

Video

Notes

Make this into an omelet: Cook the veggies and mix into the chickpea flour batter. Heat your pancake skillet over medium heat. Add oil, spread and add the chickpea flour batter. Cook until set ( 4 to 6 minutes), flip and cook a few minutes longer.
Or break the pancake into small pieces like a scramble.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Chickpea Flour Scramble Breakfast Recipe
Amount Per Serving (1 g)
Calories 200 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 355mg15%
Potassium 575mg16%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 5g6%
Protein 10g20%
Vitamin A 545IU11%
Vitamin C 16mg19%
Calcium 81mg8%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Chickpea flour Scramble. Soy-free Breakfast Scramble with veggies. Make with lentil flour or lentil batter for variation. Vegan Gluten-free Recipe | VeganRicha.com

Filed Under: Breakfast Recipes, gluten free, popular, Savory Breakfast Recipes, soy free Tagged With: chickpeas, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. June @ HRF says

    September 20, 2020 at 4:52 am

    5 stars
    Just awesome! Tofu scramble isn’t bad but it takes a LOT of flavoring and it is not my favorite texture on Earth. This chickpea flour scramble came out so delicious. I skipped the nooch and added some vegan cheese instead. I added lots of flavor with spices, herbs and the sulphury-salt you mentioned (which is really such a nice touch with scrambles). It came out flavorful and with all the veggies inside it had a great texture.

    I will definitely be returning to this recipe. With some spelt toast and fruit this would be a wonderful breakfast. Last night I had a big serving for dinner! All in all, thank you for the recipe. Im saving this in my stash!

    Reply
    • Vegan Richa Support says

      September 20, 2020 at 9:19 pm

      noochi boochies! i love brekkie for dinner

      Reply
  2. Melanie says

    September 21, 2020 at 1:07 pm

    Would ground chia seeds be a suitable substitute for the flax seed meal? I don’t care for the taste of flax. thanks!

    Reply
    • Vegan Richa Support says

      September 22, 2020 at 11:53 am

      yes as they are similar in this application

      Reply
  3. Jo says

    October 21, 2020 at 9:01 am

    Hello! I tried the recipe as it was written. Once I added the water to the dry mixture it turned into a almost “dough” like. Like it clumped up as if it wasn’t enough water. Do you think I am not using good quality chickpea flour? And thoughts or suggestions you can share?

    Reply
    • Vegan Richa Support says

      October 27, 2020 at 11:37 am

      Oh no! Sorry that it didn’t turn out for you.. it’s possible if it was a lower quality or if it’s not that fresh or kept airtight it could do that especially if not blended well, so blend for a little bit longer – also you can sift it to remove any lumps.

      Reply
    • Richa says

      October 27, 2020 at 1:07 pm

      Maybe it wasn’t chickpea flour?

      Reply
  4. Gail says

    November 28, 2020 at 10:12 am

    5 stars
    Absolutely amazing!! The best vegan breakfast scramble I have ever made! The melding of flavors is sublime and the almost crunchy texture lends to a very satisfying dish. Definitely bookmarking this one!!

    Reply
    • Richa says

      November 28, 2020 at 11:57 am

      Awesome

      Reply
  5. Goli says

    January 2, 2021 at 1:48 pm

    Hi! My family loves this recipe, but no matter what pan I look this in, it becomes a mushy mess and sticks to the pan and doesn’t become like a scramble. I’ve tried everything…I remember it coming out perfectly the first time I made this, I have no idea what I’m doing wrong ☹️

    Reply
    • Vegan Richa Support says

      January 4, 2021 at 1:49 pm

      thanks. oh no! make sure that the pan is heated before you add the oil & I hope that helps. every pan is different & sometimes some of them stick no matter what.

      Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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