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This chickpea omelette is the best vegan alternative to the regular egg omelette. This makes a quick and easy breakfast recipe that is delicious, vegan, and gluten-free as well.
This chickpea omelette is one of the easiest vegan breakfast recipes. I love this vegan omelette so much including the whole family. This is a quick dish that takes less than 30 minutes to prepare.
It’s also filling because of high protein chickpeas and also loaded with flavors. Fold in some sauteed greens or scrambled tofu to make this a filling breakfast. This is not only vegan but also gluten-free also.
Read my Vegan Savory French Toast recipe that is made eggless with chickpea flour. Also, read my other chickpea flour recipes here on the blog.
Why this chickpea omelette or vegan omelette is so great?
- This is vegan, gluten-free, allergen-free.
- This is quick to make and hence a great lazy vegan breakfast recipe.
- It’s a high protein dish because of chickpeas.
- Have numerous health benefits of chickpeas.
- We are adding less oil (using non-stick pans) hence less fat.
- Added benefits of veggies as stuffing or in an omelette (if adding any).
- Easily made with few pantry staples.
- This is versatile and can play around with spices to give it a particular flavor like Indian Veg Omelette or Tomato Omelette. This is way similar to this chickpea omelet but with Indian spices which make the taste a little different than this vegan omelette.
What is chickpea flour?
Chickpeas are legumes with a nutty flavor. Chickpea flour is made from dried chickpeas or garbanzo beans. There are two types of chickpeas, white and brown. The brown chickpeas have a more nutty flavor than the white types. These are roasted and powdered (after removing the skins and split, Bengal grams). Chickpea flour is also popular as gram flour or besan too. This is a staple in Indian cooking and many other cuisines as well.
Health benefits of chickpea flour
Chickpeas are the real powerhouses of many essential nutrients, vitamins, minerals. This is rich in protein, iron, folate, magnesium, manganese, copper, phosphorous, thiamine, and many other essential nutrients. (Source)
Few of the health benefits are:
- Rich in antioxidants that prevent free radical damage and the chronic diseases caused by that.
- Reduces the harmful components and the effects of processed foods.
- A great alternative to high-calorie flour like wheat flour, refined flour.
- This is gluten-free and beneficial for people who are gluten intolerant.
- High protein gives satiety and keeps full for longer. It also regulates the hunger hormone and reduces hunger.
- This is a low GI food that has a steady effect on blood sugar levels.
- It has triple the amount of fiber than wheat flour. This keeps unhealthy fat away from the body and maintains a healthy digestive system.
- High folate helps in development of healthy spinal cord of the foetus in pregnant ladies.
So with all these mentioned benefits, chickpea flour is a super food too. Let’s read my chickpea flour recipes here.
Why we are using chickpeas for our vegan omelette?
Chickpea flour is a great substitute for egg recipes. This omelette gives you a real flavour (or close to real) of egg omelettes. Also when we add black salt to the chickpea flour (in place of regular sea salt), it gives a strong egg-like flavour to the omelette or similar recipes. So in taste, in texture, it resembles closely that of the real egg omelettes.
How to make a chickpea omelette?
This chickpea omelette is a simple recipe with few pantry staples. Here I have added only onions and tomatoes to this. Also, some fresh herbs like cilantro leaves or parsley will be great. If you want to make it spicy, you may add a green chili or deseed jalapeno.
You can also add other vegetables of your choice. However, you have to chop the veggies into small size chunks and sauté them before adding them to the batter. I have not added them to the batter. Rather, I will serve the sauteed greens as topping or stuff it.
Chickpea flour, nutritional yeast, black salt, pepper, chili flakes (optional), onion, tomatoes, veggies (optional), olive oil.
Take all dry ingredients in a mixing bowl. Add water slowly and gradually mixing them together so that it won’t have any lumps inside.
(Don’t add all water together as it will result in lumps in the batter. Add water in batches, mix them well, then add a little more water, and so on). Make a batter of flowing consistency (though not very watery thin).
Heat oil in a cast-iron skillet or non-stick pan. Pour in 1/4 cup of batter and flip the pan rotating so that batter will flow naturally and make an evenly spread omelette.
Cover the pan with a lid and cook for 3 minutes on medium-low flame. Then flip it and cook the other end for another 3 – 4 minutes without closing the lid now.
Remove from heat once cooked evenly on both sides. Serve with any dip or toppings of your choice. Your vegan omelette is ready in just 30 minutes. If you are making for just 1 serving, it won’t take more than 10 minutes even.
Serving Ideas –
Make a sandwich with bread slices and this vegan omelet. Or, stuff this with some nutrition-packed sauteed greens and some tofu scramble. Here I have takes scrambled tofu and wilted spinach with garlic. Mushroom saute or sauteed greenpeas are also quick vegan stuffings for this chickpea omelette.
Recipe Card for Chickpea Omelette (Vegan omelette)
Chickpea Omelette – Vegan Omelette
For serving – tofu scramble and spinach
- 1 cup scrambled tofu with spinach or any topping of choice
- In a large mixing bowl, add chickpea flour, nutritional yeast, salt.
- Add water gradually mixing continuously using the whisk.
- Make it lumps free completely.
- Now add chopped onions, tomatoes, if any veggies (optional) to the batter.
- Give it a nice stir.
- Keep the batter in flowing consistency.
- Add a pinch of baking soda to make the omelette fluffier (optional)
- Heat oil in a skillet or a non-stick pan.
- Pour in 1/4 cup of batter to the skillet or pan.
- Flip the pan slightly with a flick of the wrist. This will allow the batter to spread evenly.
- Keep the flame on medium flame for 2 minutes (since this takes time to get cooked perfectly).
- Close it with a lid and cook on low flame for 2 minutes.
- Now the base layer is cooked with dry top side.
- Perfectly done crepe leaves the pan automatically.
- Flip the crepe carefully with help of a spatula.
- Keep flame on medium low flame.
- Cook for another 3 – 4 minutes.
- Remove from pan once both sides look cooked.
- Garnish with some more cilantro or parsley.
- 1. Serve it with scrambled tofu, spinach for a full meal.
- 2. Place it in slices of bread and make yourvegan bread omelette breakfast.
- While making the batter, keep it lumps-free completely.
- Add water to the dry flour slowly and gradually mixing the flour smoothly. Make in batches mixing slowly in place of adding all water at once.
- Baking soda makes the omelette fluffier.
- If adding soda add it at the end of the preparation.
- Take a seasoned iron skillet or non-stick pan for this recipe.
- If adding extra veggies, saute them prior to adding in the batter. But if adding only chopped onion and tomatoes, no need to saute before. Add them directly to the batter.
- Take time to cook both sides perfectly as unlike egg omelette, chickpea omelette takes time to get cooked.
- Keep the flame on medium-low to low as it may look cooked on outside (even with burnt patches) yet remain uncooked within.