Chickpea Omelette (Vegan Omelet)

😋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 with herbs
• 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

✔️Ingredients You’ll Need

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 purchase chickpea flour here .

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 or grated zucchini - whilst optional, tastes amazing.

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

Kala namak is also known as Indian Black salt contains sulfur in it which closely resembles the taste and smell of egg. I have also used it in my potato and tofu scramble and tofu and chickpea flour scramble.

🍛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.

🍛Variations

Add finely chopped and strained zucchini flesh to the batter.

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)).

⭐ 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.

❓FAQ

🍴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

These vegan zucchini sweet potato fritters are so flavourful, you'll make them on rotation.

Or for another delectable Lebanese breakfast food check out creamy msabha

Otherwise, try my gf vegan banana oatmeal sorghum pancakes.

Recipe