Chickpea Flour Vegan Omelet (soy-free, gluten-free)

This soft vegan omelette is soft and full of vegetables but without tofu. Learn to prepare the chickpea flour leaf without perfect eggs! This post was originally published on September 2, 2014

Chickpea tires on a plate with orange slices and tomato

Vegan omelettes are difficult. Some have the right consistency, some have the right flavor, some have a little bit of both but not exactly. The chickpea flour makes a good substitute for an omelette, being rich in proteins and yellow :). There are 10 GM of proteins and 5 grams in fiber in each chickpea omelette! However, they can have a dense consistency once they cool. You want to serve them immediately out of the pan for the best soft consistency.

This vegan omelette recipe format comes out of kindness of my husband, Vivek. If you want to know Vivek, we did a Recipe video together On YouTube with my chickpea loaf.

When Vivek cooks the weekend brunch, it goes for Indian breakfast dishes such as Chilla, (which is a blue chickpea flour pancake) or Poha.

Forcella taking a bite of a vegan omelette

One weekend, he decided to improve his game and experiment with my chickpea flour fried flour recipe. He wanted the onion-time Uttapam (southern India’s pancake), then improvised to prepare the chickpea flour pancake with onions and slices of tomato.
I often do it in his own way. Other times I cut the vegetables and add to the batter together with a little vegan cheese.

Chickpea omelets prepared with vegetables inside

I add a little sodium bicarbonate and non -dairy yogurt -Caseario for suffering and humidity, a little linen meal to tie, Kala Namak (Indian sulfur salt) for the Eggy flavor.
This vegan omelette is super versatile! Make it yours by adding a nutritional yeast for a cheese flavor or leaning more to that flavor of Indian chilli pepper with some cumin seeds of Carom Seedsor.

Chickpea omelets with vegetables inside next to a preparation with stuffed shutters in the folded omelette

For an even soft chickpea flour, mix the batter in a blender. This will add more air to the batter. The plot is the best when it is hot from the pan. Chickpea flour, lentil flour pancakes and become more deser while sitting. Then serve as soon as it is done. You can prepare the batter and refrigerate up to 3 days so you can make the omelette when necessary!

It doesn’t matter how you prepare it, this egg without eggs is absolutely delicious with a light and soft consistency.

Chickpea flour omelets seasoned with vegan yogurt

Because you will love this vegan omelette

light and soft consistency, very similar to eggs
Incredible flavor from garlic powder, black salt, cumin and vegetables
versatile! Play with mix-in and also regulates the consistency to adapt to your tastes.
Of course gluten -free, without soy and walnuts.

Cooking methodsPrevent the screen from becoming dark

Variations: Add 1 to 2 tablespoons of nutritional yeast for a cheese flavor. Add 1/4 teaspoon of seeds carom/ajwain for a flavor of Indian pepper. Add chopped coriander and vegetables to the batter. Add the grated vegan cheese or grated vegetables such as cauliflower or carrots to the batter for a more often pancake. Add 1/2 teaspoon of cooking powder on the dry ingredients for a fromata of even more soft chickpeas.
If you do not have vegan yogurt, use a mixture of 3 tablespoons of non -dairy milk -casear + 1/4 teaspoon of vinegar + 1/2 teaspoon of lemon juice. Yogurt makes the pancake much more soft, though.
If you are using Besan, you will need a little less water to make a thick batter. Chickpea flour does much better in this recipe due to its detention properties.
The chickpea batter attacks a lot to the pan if it is not a good cast iron that is not based or well seasoned. Use a good dedicated pan and cook it before leafing through. If the pancake loves to stick to the pan, just climb it.
Nutritional information does not include vegetables, mixtures, condiments or optional nutritional yeast.

Calories: 179Kcal, Carbohydrates: 26G, Protein: 10G, Fat: 4G, Saturated fat: 0.4G, Polynsaturo fat: 2G, Monolysatuine fat: 1G, Sodium: 706mg, Potassium: 368mg, Fiber: 5G, Sugar: 5G, Vitamin A: 19Iu, Vitamin C: 2mg, Soccer: 49mg, Iron: 2mg

Nutritional information is calculated automatically, so they should be used only as approximation.

Ingredients

chickpea flour – This is the basis for your vegan omelette. Discover the difference between Besan and Ceci flour, if you are not sure what it is.
Potato or corn starch. Add a little constraint
linen meal – or use chia seeds. This is the collector who helps the omelette to stay together.
salt and spices – Kala Namak gives this vegan omelette an Eggy flavor. Also season it with turmeric (by color), powdered garlic, black pepper and table salt.
baking soda – It helps to climb and become soft.
Non -dairy yogurt – Yogurt gives this an extraordinary consistency and ecstasy without eggs!
vegetables and mix-in – Use your favorite vegetables! I am using tomato, red onion, spinach and mushrooms for the top of one of my chickpeas and preparing another simple but adding vegan cheese and green onions to the batter.

💡Tips

You want a smooth and paid batter. Bang in more water by pouring it slowly so that it can incorporate into the flour instead of preparing pools of water in the batter
You need a good non -stick or well seasoned cast iron pan to create this recipe. The chickpea flour pasta loves to follow the pan! If you stick, it is simply shot by making an omelette to a scramble.

How to prepare a chickpea fried

In a bowl, mix the whole dry ingredients.

Add the non -dairy yogurt e deposit 1/2 cup of water To the dry mixture, while mixing. Once the water is mostly combined, pour more water, continue mixing, stop after every 1/4 cup to add well, continue adding more water to make a thick pouring batter. (If you download the entire water in the flour mixture, it will get lumps and it will be really difficult to get a smooth batter). You can also melt the ingredients in a blender. Let this batter rest for 2 minutes. If you want, you can add vegan cheese, green onions and other mix-in to the batter at this point.

Leave the batter to rest for a few minutes.

Heat a heavy bottom pan over medium heat. When the pan is hot, brush oil Grease. Pour 1/3 cup or more batter Using a ladle and spread on the pan, (scattered using the ladle or by moving the pan) then place the vegetable slices on the batter. Make the pancakes thinner and smaller to start starting. Alternatively, you can mix things like vegan and chopped cheese vegetables in the batter

Cover the pan and cook for 2 minutes, then discover and cook for another 2-3 minutes, depending on the pan and the thickness of the vegan omelette. The first usually requires more time as the pan heats up.

Once the center has been set, upside down and cook for another 2-3 minutes and serve. For an extra eggy flavor, sprinkle a pinch of Kala Namak on the omelette. Kala Namak’s flavor vanishes in cooking, then use it in the end to add a stronger flavor. Serve hot with ketchup, sriracha, chutney, roasted potatoes, brown hash or other fixins for breakfast.

What to serve with chickpea frivolities

Serve hot with ketchup, sriracha, chutney, roasted breakfast potatoes, brown hash or other fixins for breakfast.

Frequent questions

Is this recipe friendly allergy?

This chickpea omelette is naturally gluten-free, without soy and walnuts (depending on the unused non-dairy yogurt). It is also without eggs, without corn and without coconut.