By Sophie Van Beek
chickpea omlets
3 steps
Prep:5minCook:20min
I really can’t take credit for this recipe. It’s inspired by the hundreds of versions I’ve found online since I became vegan. When considering veganism, Chris and I actually said to each other, “Well, we can still occasionally have an omelet, right?” But the more we researched the horrific way egg farms work, the more sure we were that we would never have another egg-based omelette again. A quick online search for “vegan omelets” turned up a bazillion recipes for pudla or chilla, both of which mean “chickpea flour pancakes.” When chickpea flour is mixed with a liquid, it forms a perfect pancake batter, and when cooked, it tastes remarkably eggy. Add black salt and you have a dead ringer. If you’ve ever thought you couldn’t give up eggs, try this one out.
VARIATIONS
The omelettes are good cold too, but if you’d like to reheat them, it takes only about 30 seconds in the microwave.
Do you have leftover veggies in the fridge? Throw those into the batter instead of cooking up new veggies. Use whatever you have—get creative!
If you make smaller omelettes, try putting one in a sandwich with some lettuce, fresh tomato, avocado, and mustard. Take it to lunch and make your coworkers jealous.
Updated at: Thu, 17 Aug 2023 07:35:00 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
28
High
Nutrition per serving
Calories359.6 kcal (18%)
Total Fat10.6 g (15%)
Carbs51.4 g (20%)
Sugars11.6 g (13%)
Protein20 g (40%)
Sodium1131.7 mg (57%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 cupchickpea flour
1 tablespoonnutritional yeast
optional
1 teaspoonblack salt
kala namak, or regular salt
½ teaspooncumin
½ teaspoondried thyme
¼ teaspoongarlic powder
¼ teaspoonsmoked paprika
¼ teaspoonturmeric
⅛ teaspoonblack pepper
½ cupwater
divided
1 teaspoonextra virgin olive oil
140gmushrooms
sliced
60gkale
chopped, or other greens
½ cupsun-dried tomatoes
chopped, if hard, rehydrated in water until softened
olive oil spray
¼ cupgreen onion
chopped, white part only
Instructions
Step 1
1. In a large bowl, combine the chickpea flour, nutritional yeast, black salt, cumin, thyme, garlic powder, paprika, turmeric, and pepper. Stir in 1⁄2 cup of the water until mostly smooth (it will still be a little lumpy) with a pancake batter consistency. If it is too thick, add water 1 tablespoon at a time until it thins out to the desired consistency. Set aside while you cook the vegetables.
Step 2
2. Heat the oil in a large frying pan over medium heat. Add the mushrooms and sauté until just beginning to release water, 3 to 4 minutes. Add the kale, sun-dried tomatoes, and green onion and sauté just until the kale is wilted. Remove from the heat and add to the chickpea flour batter. Mix until combined.
Step 3
3. Carefully clean out the frying pan, spray generously with olive oil, and heat over medium heat. If you want two large omelets, spoon half of the batter into the pan. If you want 4 smaller omelets, scoop out one quarter of the batter. Cover the pan and cook for 3 to 4 minutes, until the edges are lifting from the pan and it is beginning to firm up. Use a spatula to gently flip the omelet over (this may take some practice) and cook for 2 to 3 minutes on that side. Repeat with the remaining batter, spraying the pan with olive oil between omelets. Serve warm. The omelets can be made ahead of time and chilled in an airtight container for a day or two.
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