Chickpea Omelette (no onion | oil-free batter)
This Chickpea ‘Omelette’ is a deliciously healthy breakfast that is dairy-free, gluten-free, egg-free, nut-free, and made with no onion. The batter for this vegan Chickpea ‘Omelette’ is made without oil (apart from the oil contained in the coconut milk), and almost as easy to make as a traditional omelette made with eggs. With a rich cheesy texture, this is my best version of a vegan ‘omelette’ recipe; and I sincerely hope you will enjoy it as much as I do.
Servings: 4 servings
For the batter
- 180 g chickpea flour gram flour
- 1 can coconut milk* 400 ml
- 1 tsp turmeric**
- 1 tsp paprika
- 1 tsp cumin seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tomato finely chopped
- 5 mushrooms (about 70 g) sliced
- 1/2 can chickpeas drained weight: 120 g
For topping - optional
- lime juice
- spring onions finely chopped
For the batter
Add all the 'for the batter' ingredients in a mixing bowl and mix with a whisk until smooth.
Add vegetables and mix again with a spatula.
Optional: slightly oil pan with a silicone brush.
Heat up pan on low medium heat and pour half of the batter in the hot pan. Cook on low heat for about 2 miutes, until edges are dry and bubbles appear on top.
For the filling
Add vegan cheese and green peas on one half of the 'omelette', and cook for 5 more minutes on low heat. Fold in half using a spatula, set on side, and cook the second 'omelette'. Cut both large 'omelettes' in half for 4 small servings. PRO TIP: Depending if you are using induction or gas for cooking the Chickpea ‘Omelette’, it can happen that your ‘omelette’ will not be properly cooked from inside when you fold it in half. In that case, you can oven bake or air fry the ‘omelette’ to make sure it is cooked from inside. RAW CHICKPEA FLOUR DOES NOT TASTE GOOD!
*You can try using any other plant milk such as soy milk or almond milk, however, the results will be best if you use canned coconut milk for this recipe.
**You can substitute the spices to your liking and preferences. If you are used to eating spicy food, feel free to use slightly more than the recommended amount.
***You can substitute the mushrooms with any other vegetable. Chickpeas are optional (but recommended) for this recipe. I wouldn’t recommend substituting the tomato as it helps to make the ‘omelette’ airy and fluffy.
****For the cheese, I use store-bought vegan cheese but you can also make homemade vegan cheese.
Serving: 1half 'omelette' | Calories: 413kcal