Eggless Chickpea Omlette Recipe
GLUTEN-FREE · GOOD SOURCE OF PROTEIN
This eggless chickpea omelette is a great busy day lunch option as it takes around 15 minutes to whip up and is totally versatile. Add your favourite fillings or use up the bits and bobs in your fridge to reduce your food waste and have a delicious meal to boot.
This omelette is packed with protein and fibre, giving you a boost of slow-release energy to take you through the rest of your day. The perfect post-workout breakfast, too! It’s also a great meal to serve up to last-minute guests who pop by and can wow those who aren’t yet on a plant-based diet wit its egg-like texture and cheesy flavour.
SERVES: 2
TIME: 5 minute prep, 10 minute cook
TOTAL TIME: 15 minutes
INGREDIENTS
1 cup chickpea flour (gram flour, besan)
1 cup plant milk or water
2 tsp apple cider vinegar
2 tbp nutritional yeast
1/4 tsp baking soda
1/4 tsp turmeric powder
1/2 tsp garlic powder
1/2 tsp onion powder
salt to taste
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METHOD
Mix all ingredients together in a large bowl.
Heat a medium non-stick frying pan and add enough mixture to cover the bottom. Allow to cook for 3-5 minutes or until the mixture starts to bubble. Add any filling you like and fold to cook for a further 3-5 minutes until cooked all the way through and golden.
This mix should make 2-3 omelettes in total.