• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
×

Home » Gluten Free

Chickpea Omelette (Vegan Omelet)

Published: Apr 6, 2022· By: Janelle Hama

Jump to Recipe

A deliciously easy chickpea omelette made with chickpea flour, fresh herbs, minced onion, and seasoning. This vegan omelet is enjoyable on its own or loaded with fresh vegetables.

a folded chickpea omelette filled with veggies in a white plate
Chickpea omelette filled with veggies

This website receives a commission/fee for each purchase bought through the affiliate links on this website

Jump to:
  • 😋Why You’ll Love This Recipe
  • ✔️Ingredients You’ll Need
  • 🍛How To Make Chickpea Omelette
  • 🍛Variations
  • ⭐ Pro Tips 
  • ❓FAQ
  • 🍴Serving Suggestions
  • 🍲Related Recipes
  • 📖 Recipe
  • 💬 Community

😋Why You’ll Love This Recipe

  • Easy - only one bowl and a frypan to make this recipe.
  • A simple and filling meal, high starch - low-fat.
  • Can be made ahead and stored in the fridge
  • Great flavoring - this chickpea omelette is based on my vegan Lebanese open-faced herb omelette called ejjeh
  • Adaptable - can be used for making a loaded vegan omelet as is or change the added veggies in the batter. Sometimes my family love to eat this as is.
  • Dietary friendly - WFPB no oil, gluten-free, soy-free, corn-free and nut-free
  • A great source of plant protein.

✔️Ingredients You’ll Need

all ingredients in bowls and laid out on a white bench

Notes on some of the ingredients, the full list of ingredients can be found in the recipe card below.

Chickpea flour is also known as besan flour or garbanzo bean flour. Easily found in your local supermarket either in the baking aisle or gluten-free section. Otherwise can be purchased here (affiliate link).

Fresh parsley and mint help to boost the flavoring of this vegan omelet.

Garlic and onion powder are also flavor boosters that make this omelette even more enjoyable.

Fresh onion, you can use any colored onion you like, I like to use brown as I find it is the strongest. The onion will need to be finely diced otherwise it will not cook through.

Zucchini flesh - whilst optional, tastes amazing. Click here to learn how to core a zucchini to get this ingredient, otherwise it can be grated.

Nutritional yeast (optional) adds a mild cheezy flavor and is generally found in the health food section of your local supermarket or online (affiliate link). 

Kala namak is also known as Indian Black salt contains sulfur in it which closely resembles the taste and smell of egg. This can easily be purchased online (affiliate link). I have also used it in my vegan scrambled eggs.

🍛How To Make Chickpea Omelette

Step 1 In a large bowl combine all dry ingredients. Then add water and whisk until everything is well combined and a batter is formed.

all dry ingredients in a glass bowl

all dry ingredients combined in a bowl

Step 2 Whisk in the herbs and onion (and optional zucchini flesh) and combine as evenly as possible.

finely chopped herbs and onion on top of chickpea batter in bowl

chickpea batter with herbs and onion through it in a bowl

Step 3 Heat up a non-stick frypan/skillet/griddle on high, reduce heat to low, and pour batter to create a round omelette shape. Allow heat to create air bubbles, once the edges have dried, flip and cook for another minute. 

Repeat until all batter has been used. Serve warm.

a scoop of batter held on top of a frypan
poured batter on a fry pan in a round shape
a spatula under the omelette ready to flip the first side
a flipped omlet in a frypan with a spatula next to it
taking the omelette out of the fry pan with a spatula

🍛Variations

Add finely chopped zucchini flesh, leftover from making kousa mahshi (stuffed zucchini) which should be squeezed to remove excess water. 

Zucchini flesh is also used in this Lebanese recipe called Lib Koosa or Lebanese zucchini with burghul

Or just add finely grated zucchini/squash (gray squash, Mexican squash, Calabacita, Lebanese Zucchini, white courgette (there may be a few other names)).

a flat omelette in a pan with a fork on the side

⭐ Pro Tips 

All fresh herbs, onions and optional zucchini flesh, must be chopped as finely as possible, otherwise they will not cook through.

Use the ⅓ measuring cup to scoop out batter and pour into the pan.

As there is no oil used in this recipe, when flipping each chickpea omelette, ensure the spatula can easily slide underneath. If you can’t easily do this, it is not ready to flip.

If you are adding the optional zucchini flesh, this should be drained and squeezed prior to adding to the batter (zucchini flesh contains a lot of water - I like to squeeze out the excess and use it to make up the water ratio when mixing up the batter)

These chickpea omelettes are best served fresh, as this is when they are most malleable. Once cooled, they will need to be reheated to fold over.

a stack on omelettes with green herbs through them in a white plate


❓FAQ

How long can I store chickpea omelette?

Once the chickpea omelettes have cooled down to room temperature, place in an airtight container in the fridge for up to 3 days.

🍴Serving Suggestions

This vegan omelet can be enjoyed loaded with fresh vegetables or sautéed veggies topped with your favorite sauce and a side of spaghetti squash hash browns.

Or try it in a sandwich. If wanting to eat this in a sandwich, make the omelette portions a size to fit the sandwich.

🍲Related Recipes

Other zucchini recipes you need to check out include the decadent chocolate zucchini cake, sweet potato and zucchini fritters or this winning no boil vegan pasta bake.

If you're a herb lover, check out my list of herbs for tea.

Or for another delectable Lebanese breakfast food check out creamy Musabaha

Otherwise, try my gf vegan oatmeal pancakes.

  • Vegan Lebanese Omelette (Ejjeh)
  • Easy Banana Oatmeal Vegan Pancakes (GF)
  • Easy Quinoa Flakes Porridge (Gluten-Free)
  • Vegan Scrambled Eggs (Easy Tofu Scramble)
a folded chickpea omelette filled with veggies

Did you enjoy making these WFPB no oil chickpea omelettes? I would love to hear from you, leave me a comment below and give me a ⭐⭐⭐⭐⭐ rating. This will help me sustain Plant Based Folk. 

Alternatively, did you happen to take a photo of your meal? Tag me @plantbasedfolk on Instagram to be featured via stories. If you love sharing your vegan food pics, join the PBF community group. If you’re into fast cooking vids, join me on Tiktok.

📖 Recipe

a folded chickpea omelette filled with veggies in a white plate

Chickpea Omelette (Vegan Omelet)

A deliciously easy chickpea omelette made with chickpea flour, fresh herbs, minced onion, and seasoning. Enjoyable on it’s own or loaded with fresh vegetables. This vegan omelet is WFPB no oil and gluten free.
Print Pin Rate Save Recipe Saved Recipe
Course: Breakfast
Cuisine: American, Australian
Diet: Gluten Free, Low Fat, Vegan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Author: Janelle Hama

Ingredients

  • 1 cup Chickpea flour garbanzo bean flour
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • ¼ teaspoon Kala namak Indian black salt
  • ¼ teaspoon Black pepper
  • ¾ teaspoon Salt or to taste
  • ¼ teaspoon Turmeric powder
  • 1-2 tablespoons Nutritional yeast optional
  • 1 cup Water
  • 1 tablespoon Fresh mint finely chopped
  • 3 tablespoons Zucchini flesh finely chopped (optional)
  • ¼ small Onion finely chopped
  • 3 tablespoons Fresh parsley finely chopped
Prevent your screen from going dark

Instructions

  • In a large bowl combine all dry ingredients. Then add water and whisk until everything is well combined and a batter is formed.
    1 cup Chickpea flour, 1 teaspoon Onion powder, 1 teaspoon Garlic powder, ¼ teaspoon Kala namak, ¼ teaspoon Black pepper, ¾ teaspoon Salt, ¼ teaspoon Turmeric powder, 1 cup Water, 1-2 tablespoons Nutritional yeast
  • Whisk in the herbs and onion (and optional zucchini flesh) and combine as evenly as possible.
    1 tablespoon Fresh mint, 3 tablespoons Zucchini flesh, 3 tablespoons Fresh parsley, ¼ small Onion
  • Heat up a non-stick frypan/skillet/griddle on high, reduce heat to low, and pour batter to create a round omelette shape. Allow heat to create air bubbles, once the edges have dried, flip and cook for another minute. 
    Repeat until all batter has been used. Serve warm.

Video

Notes

Zucchini = Mexican squash, Lebanese squash/zucchini, White courgette. The name will vary depending on your region. 
Finely grated zucchini can be used.
This chickpea omelet is based on my vegan Lebanese open-faced herb omelette called ejjeh
The fresh mint, parsley and onions (and optional zucchini flesh), must be chopped as finely as possible, otherwise, they will not soften and cook.
A ⅓ measuring cup is great to use to scoop out batter and pour into the pan.
As there is no oil used in this recipe, when flipping each chickpea omelette, ensure the spatula can easily slide underneath. If you can’t easily do this, it is not ready to flip.
(Optional) zucchini flesh needs to be drained and squeezed prior to adding to the batter (zucchini flesh contains a lot of water - I like to squeeze out the excess and use it to make up the water ratio when mixing up the batter) Zucchini flesh is normally left over from making kousa mahshi (stuffed zucchini)
These vegan omelets are best served fresh, as this is when they are most malleable. Once cooled, they will need to be reheated to fold over.

Equipment

1 Fry pan
1 Bowl

Nutrition

Calories: 94kcal | Carbohydrates: 14g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 405mg | Potassium: 271mg | Fiber: 3g | Sugar: 3g | Vitamin A: 227IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk
« Ghallaba (Lebanese Veggie Saute)
Malfouf Salad (Lebanese Cabbage Salad) »

Reader Interactions

Comments

  1. Nicole

    July 12, 2022 at 1:13 am

    2 stars
    I found this recipe to be confusing and missing important information.

    As usual, I click “jump to recipe” at the top of the page so I can get right to the recipe. Within the recipe card, on step 2, it mentions to add onion with the herbs to the mixture. However, the only mention of onion on the recipe card is onion power (which is already incorportated in step 1). I searched the rest of the blog post and found that onion (not onion powder) was mentioned elsewhere under “Ingredients You’ll Need” (not mentioned in the recipe card). It’s not mentioned how much onion to use. I also noticed nutritional yeast was mentioned randomly within the blog post, under “Ingredients You’ll Need” (again, not mentioned in the recipe card). How much should we use? When is it incorporated into the recipe?

    Reply
    • Janelle Hama

      July 12, 2022 at 8:13 am

      Sincere apologies for the confusion Nicole. This has been rectified to list the ingredients.

      Reply
  2. Tina

    June 28, 2022 at 8:44 am

    5 stars
    #obsessed !! Literally the best vegan omelet I ever had! really tasty!

    Reply
  3. Eliza

    April 22, 2022 at 7:12 am

    5 stars
    I’m obsessed with chickpea omelettes too. And this one looks absolutely gorgeous!

    Reply
  4. Karan

    April 20, 2022 at 11:47 pm

    5 stars
    This chickpea omelette was so delicious! I loved how easy it was!

    Reply
  5. nancy

    April 17, 2022 at 4:41 am

    5 stars
    thanks for this protein rich vegan omelette, using chickpea flour is a great idea

    Reply
  6. Jem

    April 16, 2022 at 4:31 pm

    5 stars
    I have tried this delicious chickpea omelette this morning and it was perfect. I love the fresh herbs, minced onion, and seasoning on it. Thanks!:)

    Reply
  7. Addie

    April 15, 2022 at 1:31 pm

    5 stars
    Such a great plant based option!

    Reply
  8. Jennie

    April 11, 2022 at 3:12 pm

    5 stars
    I like how this is gluten-free and oil-free too, this chick pea omelette makes a great breakfast meal.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

A female brunette dressed in black and an apron juggling lemons

Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.

Let's cook together!

More about me →

Recipes Not to Miss

  • How To Make Zaatar (Lebanese)
  • Fattoush Salad (My Family's Recipe - الفتوش)
  • How To Cook Lupini Beans (Lebanese Termos)
  • Pearl Couscous - Lebanese Mograbieh
a yellow cup of coffee with text reading buy me a coffee

From The Blog

  • Medical Medium Advanced 3:6:9 Liver Rescue Cleanse - Review
  • 12 Vegan Egg Wash Substitutes
  • How to Wash Fruit & Vegetables.
  • How to Core Zucchini
  • Flodesk vs Mailchimp (For Food Bloggers)
  • 43 Vegan Roast Recipes (Lunch & Dinner Ideas)

PBF COOKBOOK MOCKUP

As Featured On

various logos where Plant Based Folk has been featured

Footer

^ back to top

About

Accessibility Policy
Blog
Contact
Cookies Policy
Disclosure
Privacy Policy
Privacy Policy (GDPR)
Storefront
Terms of Use

Newsletter

Sign Up! for emails and updates

Contact

Work with me
Advertise

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Plant Based Folk