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!
Servings: 3
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
- 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.
Video
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.
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
Calories: 179kcal | Carbohydrates: 26g | Protein: 10g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 706mg | Potassium: 368mg | Fiber: 5g | Sugar: 5g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg