Simple, practical, and full of everyday flavour, Chickpea Flour Vegan Omelet is a vegan, vegetarian American, fusion breakfast made with chickpea flour, flaxseed meal or chia seed meal, and potato starch in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 3
  • Category: Breakfast
  • Cuisine: American, fusion

Ingredients

Dry Ingredients

  • 1 cup chickpea flour
  • 1 tablespoon flaxseed meal or chia seed meal
  • 1 tablespoon potato starch (or tapioca starch or cornstarch)
  • 1 tablespoons nutritional yeast (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kala namak (Indian sukphur salt)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon black pepper

Wet Ingredients

  • 3 tablespoon non dairy plain yogurt (unsweetened or lightly sweetened)
  • 1 1/4 cup water or stock
  • veggies (like sliced tomato, red onion, mushrooms, jalapeño slices or pickled jalapeño slices, and chopped cilantro, chopped spinach)
  • mix-ins (like vegan cheese and green onions, optional)

Method

  1. In a bowl, mix all of the dry ingredients. Add the non-dairy yogurt and pour 1/2 cup of the water to the dry mixture, while mixing in. Once the water is mostly combined, Pour more water, keep mixing, stopping after every 1/4 cup to combine well, keep adding more water to make a thick pourable batter. Mix well so there are no lumps. (If you dump the entire water into the flour mixture, it will get lumpy and be really hard to get a smooth batter). You can also blend the ingredients in a blender. Let this batter sit for 2 minutes. If you want, you can add vegan cheese, green onions, and other mix-ins to the batter at this point.
  2. Heat a heavy-bottomed skillet at medium heat. When the skillet is hot, brush oil to grease. Pour 1/3 cup or more batter using a ladle and spread on the pan, (spread using your ladle or by moving the pan) then place the vegetable slices on the batter. Make thinner and smaller pancakes to get a hang of these to start with. Alternately, you can mix things like vegan cheese and chopped veggies into the batter
  3. Cover the pan and cook for 2 mins then uncover and cook for another 2-3 minutes, depending on your pan and the thickness of the vegan omelet. The first one usually takes longer as the pan heats up.
  4. Once the center is set, flip and cook for another 2 to 3 minutes and serve. For extra eggy flavor, sprinkle a pinch of Kala namak on the omelet. The Kala namak flavor fades in cooking, so use it in the end to add a stronger egg flavor. Serve hot with ketchup, Sriracha, chutneys, roasted potatoes, hash browns or other breakfast fixin's.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.