Vegan Chickpea Flour Omelette

If you’re someone who loves a savory start to the day, you need to try this chickpea flour omelette with vegetables.

It has a nice yellow color, lovely egg flavor thanks to black salt and is slightly crispy on the outside. You can stuff it with sautéed veggies of your choice, add some vegan cheese or enjoy it plain!

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Our chickpea flour omelette is more similar to pancakes but thinner like vegan almond milk crêpes — so don’t expect it to have the exact consistency as the “original.”

You can eat it with some vegan toast and almond milk latte or make it during a more elaborate brunch!

Find more easy vegan breakfast recipes and low-carb vegan breakfast recipes on our website, and definitely try our easy tofu scramble next.

Why you’ll love this recipe

• Savory, salty & filling
• Slightly crisp on the outside
• Soft and tender on the inside
• Protein-packed & plant-based
• Stuffed with nutritious veggies
• Low in calories

This omelette can be made using only one pan, a whisk, a mixing bowl and a serving plate! Plus, this recipe is naturally gluten-free and will keep you full all morning.

Ingredients needed

• Chickpea flour — protein and fiber-rich, this legume-based flour is our egg replacement for this recipe.
• Turmeric — this spice adds some yellow color!
• Nutritional yeast — for a lovely cheesy note in our omelette.
• Black salt — that’s where the egg flavor comes from!
• Spices — basics like salt, pepper and garlic powder create a good base.
• Vegetables — we went for bell pepper, tomatoes, mushrooms and green onion, but you can use pretty much any vegetables you like.

If you can find chickpea flour at the store or online, definitely try this omelette! You can also use this ingredient to make falafel, vegan frittata and more.

How to make a chickpea omelette

Create the batter

Mix all ingredients for the chickpea omelet in a medium-sized bowl. Start with the dry ingredients, combine with a spoon, then add the water.

Whisk until there are no lumps left, then set aside.

Sauté the veggies

Place a non-stick pan over medium heat and add a splash of water, veggie stock or cooking oil. Sautée garlic and mushrooms for about 2 minutes, then add the bell pepper.

Cook until these have softened, stirring occasionally. Finally, add the chopped tomatoes and green onions and mix everything together.

Transfer your sautéed vegetables to a plate and set them aside.

Make the omelette

Pour your chickpea batter into the empty pan and spread it evenly like you would a large pancake. Let it cook over medium heat for around 5 minutes until the edges become firm.

Flip it with a spatula and cook it on the other side for 3-4 more minutes. Then, place your sautéed veggies onto your omelette and cover the pan with a lid. 

Cook until there is no wet batter left in the center, then remove your stuffed omelette from the pan.
Fold it in the middle and serve with delicious toppings such as fresh herbs, avocado or soy yogurt!

Tips & FAQs

Best veggies for omelettes

Stuffing your chickpea omelette with different vegetables is the best part! Here are our favorite choices.

• Bell peppers
• Mushrooms
• Tomatoes
• Broccoli
• Asparagus
• Kale
• Spinach
• Swiss chard
• Green onion

Other vegan fillings

From vegan sausages to non-dairy cheese shreds, sun-dried tomatoes, vegan bacon bits, mozzarella cheese or even vegan pesto — feel free to customize this omelette to your liking.

More adjustments

Depending on the consistency you’re looking for, you can thin out the batter by adding some aquafaba or more water.

If you follow our exact recipe, you’ll get a thicker, more pancake-like vegan omelette — which is how we personally love it.

Don’t taste the raw batter to adjust to your preferences, as uncooked chickpea flour can give you bloating and tastes awful!

More vegan chickpea recipes

If you like chickpeas, try these recipe ideas next!

• Edible Cookie Dough
• Hearty Chickpea Meatloaf
• Oil-Free Hummus
• Chocolate Chickpea Ice Cream
• Roasted Chickpeas

Print Pin

Vegan Chickpea Flour Omelette

by Alena Schowalter

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Easy protein-packed vegan chickpea flour omelette stuffed with colorful veggies! You’ll love this healthy and savory breakfast option bursting with egg flavor and essential nutrients. Try this soy-free recipe with any add-ons you like!

Cook ModePrevent your screen from going dark

Serves 1

Ingredients

• ▢ ⅔ cup chickpea flour 60 g
• ▢ ¼ teaspoon salt
• ▢ Pinch of pepper
• ▢ ½ teaspoon turmeric
• ▢ ¼ teaspoon garlic powder
• ▢ ½ teaspoon baking powder
• ▢ 1 tablespoon nutritional yeast
• ▢ 1 teaspoon apple cider vinegar
• ▢ ¾ cup water 180 g
• ▢ Pinch of black salt kala namak

Veggie Stuffing

• ▢ 2 cloves garlic minced
• ▢ 2 mushrooms chopped
• ▢ ¼ cup red pepper chopped (45 g)
• ▢ 2 small tomatoes chopped
• ▢ ½ green onion chopped

Instructions

• Add all the dry ingredients for your omelette batter to a medium-sized bowl and combine them with a spoon. Then add the water and whisk until no clumps remain and you can see air bubbles in the batter. It should have a texture similar to pancake batter and be easy to pour.
• Place a non-stick pan over medium heat and add a splash of water, veggie stock or cooking oil. Add the garlic and mushrooms, cook for 2 minutes, then add the red bell pepper.
• Once these veggies have softened, add the chopped tomatoes and green onions. Stir everything and cook for one more minute, then transfer the mixture to a plate and set aside.
• Now, pour your chickpea batter into the pan and spread it like you would a large pancake. Put on the lid and let your omelette cook over medium heat for around 5 minutes until the edges become firm.
• Flip your omelette with a spatula and cook the other side for 3-4 minutes without the lid on. Place your sautéed veggies on top of your omelet, cover your pan with a lid and cook until there is no wet batter left in the center.
• Remove from the pan and fold it in the middle. Serve with delicious toppings such as fresh herbs, avocado or vegan yogurt!

Notes

• *black salt, or kala namak, might not be easy to find and can be skipped, but it does make for a really eggy taste!
• Increase the protein content even further by using soy milk instead of water. You can also blend some firm tofu or silken tofu into your batter!
• Use any veggies on hand to fill your vegan omelette (suggestions in the article). Feel free to add some vegan cheese, too!
• Make it spicier by adding onion powder and a pinch of cayenne pepper.

Course: Breakfast

Cuisine: French

Show Nutrition Label Hide Nutrition Label

Nutrition Facts

Vegan Chickpea Flour Omelette

Amount per Serving

Calories

317

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

3

g

Sodium

 

681

mg

30

%

Carbohydrates

 

51

g

17

%

Fiber

 

11

g

46

%

Sugar

 

14

g

16

%

Protein

 

19

g

38

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.

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