I have tried a number of different ways to make an "omelette" without using eggs and chickpea flour is by far the winner in my books. I'll admit that this version doesn't taste exactly like an egg omelette and the texture is a little closer to that of a crepe. But; it is so quick, pantry friendly, and inexpensive that it is certainly close enough to be my favourite vegan omelette recipe!
Simple one bowl preparation.
Savoury flavour.
Great golden colour.
Plus, it's pantry (and wallet) friendly!
What Is Chickpea Flour?
The main ingredient for this recipe is chickpea flour. If you have ever looked into buying chickpea flour you may have run into a few potential names for it.
The blog Vegan Richa has a great post about the Difference between Besan and Chickpea Flour. They explain that besan flour can also be called gram flour and is made from split brown chickpeas. Chickpea flour can also be called garbanzo flour and is made from white chickpeas. There are slight differences between the two kinds of chickpea flour but I have used both for this recipe and have not needed to alter the recipe depending on the variety of chickpea flour.
I do have a slight preference to the taste of besan (or gram flour) for this recipe. I think it provides a smoother and fuller taste. When I have used chickpea (or garbanzo flour) I notice a bit more of a floury taste. That said, I have approached this recipe as someone who used to eat eggs and I'm comparing this to the fluffy texture of an egg omelette. The taste of this chickpea omelette on its own is wonderful; it's just different than an egg.
Chickpea flour stands on its own as an ingredient in many cultures and there is an Indian chickpea pancake called "Chilla". Swasthi's Recipes has a delicious Besan Chilla Recipe!
Additional Ingredients
Besides the chickpea flour for this recipe I add in some seasonings:
- Nutritional yeast for savoury depth and a bit of cheesy flavour.
- Kala namak (black salt) for egg-like flavour.
- Garlic powder.
- And a bit of extra sea salt and black pepper.
Chilla are traditionally made with water but I prefer to use plant milk for this "omelette" as I think it provides more richness.
Finally you can add your favourite omelette fillings to this recipe! I often use sliced onion, mushrooms or bell peppers, and a leafy green like spinach.
Another great way to boost up the richness of this vegan omelette recipe is to add your favourite vegan "cheese". I love using my quick one pot vegan queso. If I have fresh "queso" made I will just add the cheesy sauce right over top of my veggies. BUT... a huge bonus to my vegan queso recipe is that you can freeze it and then shred it as you need it!
Method
I love how easy this chickpea omelette is to make!
- Simply mix the dry ingredients in a large bowl.
- Slowly whisk in the plant milk (or water) a little at a time to avoid any clumps in your batter.
- Prep your fillings.
- Then cook the omelette for a couple of minutes on both sides.
- Fill, fold, and serve!
Cost Of A Vegan Omelette
This vegan omelette recipe made from chickpea flour costs me $1.35 Canadian and serves 2. That works out to about 68 cents per omelette.
In comparison, if I were to make one 2 egg omelette the eggs would cost me $1. And if I were to make the equivalent of a 2 egg omelette using a store-bought vegan liquid egg my cost would be around $2.75 per omelette.
Let me know in the comments below how you like this chickpea flour omelette and what fillings you choose! I have a feeling you might also love my recipes for Vegan Eggs Benedict and an Ultimate Tofu Scramble Bowl!
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Chickpea Flour Omelette Recipe - Egg Free
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
Chickpea flour makes for the quickest and most reliable egg-free vegan omelette recipe I have tried! Pantry friendly, thrifty, & delicious!
Ingredients
- ½ cup besan flour (or chickpea/garbanzo/gram flour, see notes)
- 2 tbsp nutritional yeast
- ¼ tsp salt
- ¼ tsp kala namak (black salt for eggy flavour)
- ¼ tsp garlic powder
- ⅛ tsp black pepper
- ⅔ cup soy milk (can use water but plant milk provides a fuller taste)
- ½ - 1 cup sautéed vegetables of choice (can use raw if preferred)*
- ¼ cup vegan queso (or vegan cheese of choice), optional
*Fresh ingredients you need that are not part of our pantry and freezer tips
Instructions
*Chickpea flours do benefit from hydrating longer so feel free to make this batter in advance and store it in the fridge until you are ready to use it.
- In a medium bowl combine the chickpea flour, nutritional yeast, and spices.
- Slowly whisk in the milk. You can use water but I find milk provides a smoother and richer flavour.
- Allow the batter to sit while you prepare the vegetables you’re using. I like to sauté a bit of onion, mushroom, and spinach but you can use whatever vegetables you prefer.
- To make the chickpea omelette, heat a good non-stick crepe or frying pan over medium low heat. I don’t need to oil my pan but if you are worried about the omelette sticking you can lightly grease the pan.
- Pour half the omelette mixture into the pan and swirl it into an even layer. Allow to cook for 2-3 minutes until dry on top and browned around the edges. Carefully flip the omelette and cook on the other side for an additional minute.
- Flip the omelette back to the first side and add half the vegetables and "cheese" to one side. (I freeze my vegan queso and shred it!). Fold the other side over the fillings and press down to seal. Continue to cook if needed for another minute but then remove and keep warm.
- Repeat with the other half of the batter to make your second omelette.
- Serve with my crispy home fries, fresh fruit, a side salad, and/or your favourite toast bread.
Notes
Approximate Cost: $1.35 Canadian for the chickpea omelettes ($0.68 cents per serving). For comparison one 2 egg omelette would cost me $1. Buying a vegan egg product would cost me about $2.75 per 2 egg equivalent omelette.
Besan flour or gram flour is slightly different than chickpea flour or garbanzo flour (they are all made from chickpeas but different varieties). I find that I prefer the taste of besan flour a little bit more and would suggest using it if you can. I do make this recipe with both flours and have found that I do not have to change the amount of milk or water used.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian inspired
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