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.
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😋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
Notes on some of the ingredients, the full list of ingredients and their measurements 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.
Step 2 Whisk in the herbs and onion (and optional zucchini flesh) and combine as evenly as possible.
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.
Add finely chopped zucchini flesh, leftover from making kousa mahshi (stuffed zucchini) which should be squeezed to remove excess water.
Or just add finely grated zucchini/squash (gray squash, Mexican squash, Calabacita, Lebanese Zucchini, white courgette (there may be a few other names)).
⭐ 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.
Once the chickpea omelettes have cooled down to room temperature, place in an airtight container in the fridge for up to 3 days.
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.
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.
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.
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Chickpea Omelette (Vegan Omelet)
- 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
- 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.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.