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Chickpea Flour Vegan Omelet. Eggless Soy-free Gluten-free Recipe

September 2, 2014 By Richa 87 Comments

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This Vegan Omelet is fluffy and full of veggies, does not have Tofu. Free of Dairy,egg, corn, yeast, gluten. Fluffy Chickpea Flour Omelette! Makes 3 to 4  Jump to Recipe   

Vegan Omelet with Chickpea flour

Hope everyone had a good long weekend! I am trying to get out of vacation mode and back to regular posting. It was a staycation, and we tried really hard to stay away from work/blog and failed to do so on most of the days 🙂 It was a much needed break though. The last few days of summer and then shorter days and grey skies. the Pacific Northwest.

One of the weekends when I was too occupied and exhausted with the blog transfer work, hubbs took over the weekend brunch. Chilla/Pudla, Poha, Upma, Bread Pakora are the Indian breakfast things that he usually can whip up without help. He decided to up his game and experiment with the Chilla. He wanted an Onion tomato Uttapam (south Indian pancakes), so he improvised to make the chickpea flour pancake with onion and tomato slices. To make them fluffy, he added some non dairy yogurt. and voila! This pancake uses the Uttapam style that hubbs remembers from some street vendor with a caramelized onion and tomato slices on the pancake. You can add the veggies to the batter, or add chopped or sliced veggies on top of the batter to make it easier to flip and also to reduce the chances of the veggies being more burnt than caramelized.

The Chickpea flour Vegan Omelette to make!

Chickpea Flour Vegan Omelet | Vegan Richa

More Omelets from the blog

Spinach quinoa omelet, Cauliflower Chickpea flour pancakes, Vegetable Omelet, Lentil Mung Bean Omelet and more. 

Steps:

Grease the pan. When hot, place the slices of onion, tomato and jalapeno.

chickpea omelette onion tomato3244

Then pour the batter on the slices. Cook on medium heat until the center is not sticky. Flip carefully.
Alternatively, pour the batter and then place the veggies on top of the batter. this will be easier to flip.

With any kind of pan, Keep the pan for pancakes and crepes and don’t use it for anything else for the best results. If you do, then all the stirring etc affects the coating leading to crepes or pancakes sticking to the pan. With a separate pan, there is no sticking, and no or minimal greasing is needed.

This Vegan Omelet is fluffy and full of veggies, does not have Tofu. Free of Dairy,egg, corn, yeast, gluten. Fluffy Chickpea Flour Omelette!

Flip and cook for another few minutes, serve hot with ketchup, Sriracha, chutneys, roasted potatoes, hash browns or other breakfast fix ins.

This Vegan Omelet is fluffy and full of veggies, does not have Tofu. Free of Dairy,egg, corn, yeast, gluten. Fluffy Chickpea Flour Omelette!

Vegan Omelet with Chickpea flour #glutenfree #veganricha #vegan
Print Recipe
4.82 from 11 votes

Chickpea flour Vegan Omelet - Fluffy Chickpeas flour Omelette

This Vegan Omelet is fluffy and full of veggies, does not have Tofu. Free of Dairy,egg, corn, yeast, gluten. Makes 3 to 4
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American, fusion
Keyword: chickpea flour omelet, chickpea omelette, vegan omelet chickpea flour
Servings: 3
Calories: 174kcal
Author: Vegan Richa

Ingredients

  • 1 cup (120 g) chickpea flour , I use Bobs Red Mill Chickpea/Garbanzo Bean Flour
  • 1 Tablespoon flaxseed meal or chia seed meal
  • 1/2 tsp (0.5 tsp) salt
  • 1/4 tsp (0.25 tsp) each of turmeric garlic powder, kala namak(Indian black salt), baking soda, cumin powder

Wet

  • 3 Tbsp non dairy plain yogurt , unsweetened or lightly sweetened, I used unsweetened So Delicious coconut milk yogurt
  • 1 1/4 cup (312.5 ml) water

Veggies

  • tomato slices
  • red onion slices
  • raw jalapeno slices or pickled jalapeno slices
  • chopped cilantro optional
  • Variations: Add 1 to 2 Tbsp nutritional yeast for cheesy flavor. Add 1/4 tsp carom seeds/ajwain for Indian Chilla flavor. Add chopped cilantro and veggies to the batter.

Instructions

  • In a bowl, mix all dry ingredients.
  • Add the non dairy yogurt and 1 cup of water to dry and mix in. Add more water if needed to make a thick pour-able batter. Mix well so there are no lumps. let sit for 2 mins.
  • Heat a heavy bottom skillet at medium heat. When the skillet is hot, spray or brush oil to grease. Place tomato, onion and jalapeno slices on the pan. Mix and Pour the batter to cover the slices. Move the pan if needed to move the batter around.
  • * Alternatively, pour the batter and spread on the pan. then place the vegetable slices on the batter. This will be easier to flip than the veggies at the bottom.  Make thinner and smaller pancakes to get a hang of these to start with.
  • Cook for 4 to 7 mins, depends on the pan and the thickness of the pancake. The first pancake usually takes longer as the pan heats up.
  • You can serve it as soon as the center is set. or flip very carefully and cook for another 2 to 3 mins and serve. Serve hot with ketchup, Sriracha, chutneys, roasted potatoes, hash browns or other breakfast fix ins.

Notes

If you don't have vegan yogurt, use a mixture of 3 Tbsp non dairy milk + 1/4 tsp vinegar + 1/2 tsp lemon juice. The yogurt though makes the pancake much fluffier.
Add shredded vegan cheese or shredded veggies like cauliflower or carrots to the batter for a thicker pancake.
 
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.
Add 1/2 tsp baking powder to the dry for fluffier pancakes.
If the pancake loves to stick to the pan, just scramble it up.
 
Chickpea batter sticks a lot to the pan if it isnt a good non stick or seasoned cast iron. Use a good dedicated pan, and let it cook through before flipping

Nutrition

Nutrition Facts
Chickpea flour Vegan Omelet - Fluffy Chickpeas flour Omelette
Amount Per Serving
Calories 174 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 423mg18%
Potassium 466mg13%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 6g7%
Protein 9g18%
Vitamin A 450IU9%
Vitamin C 9.3mg11%
Calcium 43mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Chickpea flour Vegan Omelet with Onions and Tomato slices

Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain, yeast

Makes 3 to 4
Ingredients:
1 cup chickpea flour (I use Bobs Red Mill Chickpea/Garbanzo Bean Flour)
1 Tablespoon flaxseed meal or chia seed meal
1/2 tsp salt
1/4 tsp each of turmeric, garlic powder, kala namak(Indian black salt), baking soda, cumin powder

Wet:
3 Tbsp non dairy plain yogurt(unsweetened or lightly sweetened, I used unsweetened So Delicious coconut milk yogurt)
1 1/4 cup water

Veggies:
tomato slices
red onion slices
raw jalapeno slices or pickled jalapeno slices
chopped cilantro (optional)
Variations: Add 1 to 2 Tbsp nutritional yeast for cheesy flavor. Add 1/4 tsp carom seeds/ajwain for Indian Chilla flavor. Add chopped cilantro and veggies to the batter.

Method:
1. In a bowl, mix all dry ingredients.
2. Add the non dairy yogurt and 1 cup of water to dry and mix in. Add more water if needed to make a thick pour-able batter. Mix well so there are no lumps. let sit for 2 mins. (for easy mixing, add half the water and then add the rest slowly. this helps reduce lumps).
3. Heat a heavy bottom skillet at medium heat. When the skillet is hot, spray or brush oil to grease. Place tomato, onion and jalapeno slices on the pan. Mix and Pour the batter to cover the slices. Move the pan if needed to move the batter around.
* Alternatively, pour the batter and spread on the pan. then place the vegetable slices on the batter. This will be easier to flip than the veggies at the bottom.
* Make thinner and smaller pancakes to get a hang of these to start with.
4. Cook for 4 to 7 mins, depends on the pan and the thickness of the pancake. The first pancake usually takes longer as the pan heats up.
5. You can serve it as soon as the center is set. or flip very carefully and cook for another 2 to 3 mins and serve. Serve hot with ketchup, Sriracha, chutneys, roasted potatoes, hash browns or other breakfast fix ins.

Note: If you don’t have vegan yogurt, use a mixture of 3 Tbsp non dairy milk + 1/4 tsp vinegar + 1/2 tsp lemon juice. the yogurt though makes the pancake much fluffier.
Add shredded vegan cheese or shredded veggies like cauliflower or carrots to the batter for a thicker pancake.
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.

Add 1/2 tsp baking powder to the dry for fluffier pancakes.

If the pancake loves to stick to the pan, just scramble it up.

Vegan Omelet

these pancakes are being shared at VVP

Filed Under: Breakfast Recipes, gluten free, popular, Savory Breakfast Recipes, soy free Tagged With: chickpea, 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. Juliet says

    March 16, 2019 at 6:18 pm

    Is it okay to omit the black salt? I don’t have it and wouldn’t want to spend a lot of money buying one, in case I don’t like it. What are other uses of black salt in kitchen? Just wondering, if I do consider getting a small pack

    Reply
    • Richa says

      March 17, 2019 at 12:10 am

      omit it. its used in indian snack dishes, crackers etc

      Reply
    • Tanysha Anne Jeffree says

      October 27, 2019 at 7:33 pm

      I use it in any vegan recipes where you would usually use egg, Omelettes or scrambled tofu, fritatta, “egg” salad. I just replace the salt with kala namak. The egg smell does cook out though, so I tend to put it in at the end or before serving. I’ve had one Bag last for ages and it’s only cost a few dollars at an Indian grocery store

      Reply
  2. Rk says

    July 14, 2019 at 5:04 am

    Does garbanzo flour give a different flavor than besan?

    Reply
    • Richa says

      July 14, 2019 at 11:28 am

      yes it tastes slightly different, it also is a more volume flour, i.e the batter will be thicker and will take longer to cook. If you plan touse besan, use more besan or less water to make a thicker batter for a thicker omelet like result.

      Reply
  3. Amy says

    October 27, 2019 at 2:27 am

    5 stars
    This was perfection, especially with all the added veggies. One question is this freezable?
    Thanks

    Reply
    • Richa says

      October 28, 2019 at 11:58 am

      havent tried it. Should work

      Reply
  4. SJ says

    February 14, 2021 at 11:41 am

    5 stars
    These are made often at my house. I use besan and sometimes mix finely chopped onion and jalapeños into the batter. I always add the optional 1/2 tsp baking powder for very fluffy omelettes and melt some cheesy shreds in the middle. So good! I’ve also made your other veggie besan omelette with proportions for one, but I prefer this one as it makes enough for my family of three and seems less fussy since I don’t have grind oats or make a “flax egg”. Thanks so much for the recipe!

    Reply
  5. Sunshinejelly Stew says

    February 19, 2021 at 4:47 am

    5 stars
    I’ve just finished eating my first omelet and already declared it the best thing I have eaten in a year or so.
    I used plain soy yoghurt and a garam masala mix for spicing.
    <3 Thank you for sharing this.

    Reply
    • Vegan Richa Support says

      February 22, 2021 at 4:21 pm

      wow – a year? that’s great to hear

      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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