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a folded chickpea omelette filled with veggies in a white plate
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4.96 from 73 votes

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American, Australian
Diet: Gluten Free, Low Fat, Vegan
Servings: 6 servings
Calories: 94kcal
Author: Janelle Hama

Equipment

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

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.

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