Chickpea Omelet

ira

ira

Chickpea Omelette
Chickpea Omelet | Photo by: Alona Lahav.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chickpea Omelette

Chickpea Omelet

  • Author: This recipe was first published on Tom Sivan’s “Modular Vegan Cooking Blog”
  • Active Time: 15 min
  • Total Time: 15 min
  • Yield: 2 servings 1x
  • Category: Breakfast

Description

Rise and shine with this gorgeous chickpea omelet! Yes, you can still enjoy a nice omelet without breaking any eggs – this is where the versatile chickpea flour comes to the rescue. You can usually find it in the health, international, or baking section of supermarkets, in local health food stores, or in Indian or South Asian food stores. You can also make it at home by blending dry chickpeas and using a sieve to make sure the flour you obtain is fine enough. Not a fan of chickpeas? Give lentils a try – this recipe also works wonders with lentil flour!

Get a healthy serving of protein and iron, no cholesterol included! In fact, the nutritional fiber in chickpea flour may help lower blood cholesterol levels and also help us to feel full for longer.


Ingredients

Scale
  • ½ cup chickpea flour, or lentil flour (or 45g)
  • 2 tbsp nutritional yeast (optional, but recommended!)
  • ½ to cup water (or 118160g)
  • 1 medium-sized onion, finely chopped
  • Salt, black pepper, and other spices, to taste
  • Olive oil, or other oil, for frying

Instructions

  1. Sauté the onion in a little oil.
  2. Meanwhile, add the chickpea flour to a bowl, and mix briefly with a fork to get rid of any lumps.
  3. Add your seasoning, and the nutritional yeast, then mix.
  4. Add water, and stir with a fork until you get a smooth batter.
  5. Add the onion to the bowl and stir.
  6. Heat some oil in a flat-bottomed pan or skillet, and pour half of the batter to make a thin layer, slightly thicker than a pancake.
  7. Cover immediately and turn down the heat.
  8. When the omelet begins to dry out on the top, turn it over using a spatula and cook on the other side. Turn out onto a serving plate, and cover with another upturned plate to keep warm while you make the second omelet.
  9. Repeat steps 6, 7, and 8 for the second serving.

Notes

  • For a scrambled omelet: Scramble immediately after pouring into the pan, until it’s nice and lumpy. You can also make scrambled tofu, which is such a delicious, staple recipe.
  • For a herby omelet: Add chopped herbs to the batter parsley, dill, basil, or any other combination (you should also add a little more water).
  • For an omelet with mushrooms: Fry onions and mushrooms (champignons, portobello or clean pine nuts), mix in with the batter, and pour into the pan.
  • For an omelet with grated vegetables: Grate the onion, carrots, and zucchini (or any other vegetable that requires minimal cooking) and cook a little longer than usual.
  • For an Indian omelet: Add coconut cream and curry to the batter to get an amazingly mouth-watering omelet.
  • Is tofu more up your street? Try our tofu scramble recipe!

Keywords: high in protein, high in iron, egg alternative, under 15 minutes, chickpea, chickpea flour, easy, breakfast

For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!

[ratings]

More like this:

Guacamole Tortillas

Guacamole Tortillas

Whether you are on the lookout for an easy breakfast or a filling snack, these delicious guacamole tortillas are the perfect find.

Basmati rice with dried fruit, pine nuts and almonds. Photo by Ira Mak

Basmati Rice with Dried Fruit, Pine Nuts and Almonds

Easy-to-make, aromatic, and filling, this basmati rice with dried fruit, pine nuts, and almonds works wonders as an addition to any festive dinner.

Traditional Indian Curry

Traditional Indian Curry

Emma Ben-David (78) from Ashkelon, Israel, switched to veganism several years ago. She ‘veganized’ the traditional curry recipe from Indian and Iraqi cuisine.