Chickpea Omelet Mix

by on December 12, 2014
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Chickpea Omelet Mix

I’m always looking for time savers, particularly when it comes to breakfast. Though I love chickpea omelets, especially as a break from the oatmeal I eat most days, I’m not often in the mood to measure all the seasonings I need to make them taste the way I like. So a few weeks ago, I decided to experiment with making a mix that I could fix ahead of time and keep in the fridge so I could put together an omelet any time I like. And I’ve been enjoying chickpea omelets for breakfast (and lunch) ever since!

The recipe is based on my Chickpea Flour Omelets with Asparagus, but I’ve tinkered with it to get the seasonings just right–flavorful but “generic” enough that they go with whatever ingredients I choose to fill them with. Now all I have to do is mix 1/3 of a cup of the pre-made mix with 1/3 cup of water, chop a few favorite veggies, and cook them like pancakes. A bit of sriracha mayo or Roasted Red Pepper Dressing takes them from delicious to sublime.

Chickpea Omelet Mix

My favorite way to make these is to stir the omelet “filling” right into the batter (that’s baby kale and roasted red peppers in the photos). Almost any fast-cooking vegetable will do, as long you don’t add too much. You can also make them more like traditional omelets by folding them over a filling, but to me, that’s just more work. I like to keep things simple in the morning.

So consider this my holiday gift to you: omelets any day of the week!

Chickpea Omelet Mix
 
Prep time
Cook time
Total time
 
This mix is generically seasoned, making omelets that adapt to any kind of cuisine. Feel free to add additional seasonings depending on your mood or the filling you use–for instance, garam masala for an Indian flavor or chili powder or chipotle for a black bean filling. Each 1/3 cup of the mix will make 2 small omelets, which I consider one serving. I don’t advise cooking it as one large omelet because it’s difficult to get the middle completely cooked.
Author:
Serves: 6
Ingredients
  • 1 1/2 cups chickpea flour (superfine gram flour or besan or garbanzo-fava flour)*
  • 3 tablespoons nutritional yeast
  • 3 tablespoons ground flax seed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (if desired)
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon black salt (kala namak)*
  • 1/4 teaspoon black pepper
Instructions
  1. Mix all ingredients thoroughly. Store in refrigerator in tightly sealed container.
  2. To use: Stir mix before each use. Mix one heaping 1/3 cup with 1/3 cup water. Stir well and allow to stand for a few minutes to thicken. If desired, add up to 1/2 cup finely chopped quick-cooking vegetables, such as spinach, kale, roasted red pepper, kalamata olives, or tomatoes, to the batter. You may also add pre-cooked ingredients, such as mushrooms or broccoli, as long as they are chopped small. If the batter seems too thick (thicker than pancake batter), add water a little at a time until thinned.
  3. Heat a non-stick pan over medium-high heat until a drop of water sizzles. Spoon in half of the batter and spread it evenly in a circle approximately 4 to 5-inches in diameter. You want it to be on the thin side rather than thick. Cover the pan and cook, checking often, until the top is no longer shiny wet looking and the underside is light to medium brown (lift a corner with a spatula to check). Flip over and cook the other side, with the lid on, for another minute or two. Make sure that the center isn’t uncooked (raw chickpea flour tastes BAD). Place on plate and keep warm until ready to serve. Repeat with remaining batter.
  4. Two omelets equals 1 serving or 1/3 cup of mix.
Notes
You can also make filled omelets by preparing a filling beforehand (sauted mushrooms and kale, seasoned black beans, etc.) Prepare omelet as above, adding the filling after the first side is well done and folding one side of the omelet over the filling. Cover and cook for a couple of minutes to complete cooking.

*Chickpea flour or besan and black salt can be found for low prices in Indian grocery stores, but if you can’t find them locally, you can order them online.
Nutrition Information
Serving size: 1/6 of recipe Calories: 144 Fat: 4.5g Carbohydrates: 18g Sugar: 2.6g Sodium: 606.7mg Fiber: 4.2g Protein: 9g

Note: I’ve begun replacing my traditional non-stick pans with ones that are free of PTFE and PFOA. I use this moderately priced skillet to make these omelets.

Enjoy!

Susan

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{ 115 comments… read them below or add one }

1 Sacha Head December 12, 2014 at 1:36 pm

Thank you! I’ve been meaning to do something like this, but it looks like you beat me to it. I love chickpea omelets! Your recipes are all awesome.

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2 Alina December 12, 2014 at 1:49 pm

This is genius, Susan! I always mix everything just before making my chickpea omelets, but it makes a lot of sense to pre-mix larger amounts and have them handy.

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3 Audrey December 12, 2014 at 1:50 pm

I love this idea. I am going to add this to my cooking list tomorrow and get ready for breakfasts next week.

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4 Lydia December 12, 2014 at 2:35 pm

Hooray!! Like Sacha, I was also planning to do something like this, but I am glad that you beat me to it. This will be sooo convenient – thank you!

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5 noelalexis December 12, 2014 at 3:10 pm

I made one that I wasn’t real fond of and looking forward to making yours. I can already see that you added some of my favorite flavors so I know I will have excellent results. Thank you so much for sharing. I have 4 bags of chickpea flour I bought off Amazon and have never used. Now is my chance!

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6 Betsey Wright December 12, 2014 at 3:21 pm

BRILLIANT!!!

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7 Em December 12, 2014 at 3:26 pm

Perfect timing! Thank you.

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8 Kristina December 12, 2014 at 3:27 pm

Hi Susan,
I can’t eat flax seeds and was wondering if you think ground chia seeds would work. Chia is pretty gummy but I am assuming this is to hold it together. what do you think?

thanks Kristina

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9 Susan Voisin December 12, 2014 at 3:42 pm

Ground chia seeds should work. If fact, I would use a little less.

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10 Gira December 12, 2014 at 3:41 pm

Thanks for this recipe! I am going to try it this weekend.
And by the way, my mom has introduced me to these marble-coated cookware that I have been using now. I am slowly replacing all my old anodized aluminum cookware with these now. They are great for oil-free cooking because nothing seems to stick to them!
http://www.joycook.com/Products/Joycook-Marble%20Frypan.html

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11 Chessie December 12, 2014 at 3:42 pm

Genius idea! You are so awesome. I need to mix up a batch of this.

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12 Ilene December 12, 2014 at 3:43 pm

I have a Vita-Mix.

Can I grind raw chickpeas to make the flour?

Thanks!

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13 Pam December 12, 2014 at 4:04 pm

I use my Vitamix dry blade container to make flours and chickpea flour is one of them. I love the results. So go for it!

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14 Pam December 12, 2014 at 4:07 pm

Susan, I’m thinking this is genius too. Thank you!

Happy Holidays to you & yours.

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15 Walt December 12, 2014 at 5:04 pm

Bob’s Red Mill makes chickpea flour.

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16 dyannne December 12, 2014 at 5:09 pm

Can’t wait to get some chickpea flour and try these. Sounds wonderful. I’ve been making two breakfasts, either blueberry oatmeal or fruit w/kale or spinach smoothies. This will add a third option. Love it! Thank you, Susan!

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17 Sabine December 12, 2014 at 6:15 pm

That sounds delicious! Is it really necessary to keep it in the fridge?

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18 Susan Voisin December 12, 2014 at 6:40 pm

Because it contains ground flax seed, I would keep it in the fridge or freezer.

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19 Bellaisa December 12, 2014 at 8:26 pm

I tried this, and failed! I burnt the first one and then the second one I didn’t let sit long enough. But, I will say the top looked really good until I flipped it over and saw the burnt side. I think I took the instructions ‘no longer wet looking’ a bit too literal and waited to long for the first one.

My husband really likes food made from chickpea flour, so he is going to try this again on the recipe. I’d be willing to bet he does a much better job.

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20 Bellaisa December 12, 2014 at 8:30 pm

I meant – he is going to try this again on the weekend.

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21 Susan Voisin December 12, 2014 at 9:21 pm

I’m so sorry to hear that! Be sure to turn your heat to medium or medium-high, not high. I’ve come close to burning one once when I stepped away from the stove, so I know how they can quickly go from under-done to burned. You can lift an edge with a spatula to see how it’s doing. The color of the bottom can range from golden to medium brown before the top is set. If it looks like it’s getting too brown, go ahead and turn it over and just cook a little longer on the other side. Tell your husband I said good luck!

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22 moonwatcher December 12, 2014 at 9:09 pm

HI Susan,

I’ve been away from the computer most of the day and I come back to genius! I LOVE this idea and how easy and tasty and quickly little omelettes can be made from it. I will be making some up when the kids are here so I’ll be all ready to make some Christmas morning omelettes! :) Thanks!!

(Great photos too. I love the stack of them–so pretty. And that new frying pan you got looks great. I have been doing the same thing and next time I replace I’ll consider this one.)

xo

moonwatcher

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23 Aamer Amin December 12, 2014 at 9:13 pm

Thank you Susan for sharing the fat free Chickpeas omelet mix recipe. It looks wonderful.

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24 The Vegan Scholar December 12, 2014 at 11:15 pm

This looks really interesting. I haven’t had an omelette in about a decade! I’d love to give it a try. Thanks for the recipe :)

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25 Ruth December 13, 2014 at 12:07 am

Thanks, Susan! I liked your previous version, but this just makes it so easy to cook up the omelets in the morning. It’s a “2 scoops” breakfast, but healthier than the breakfast cereal that used to use that phrase in it’s advertising. Just in time for me to make up a few batches of the mix for the “Gift-In-A-Jar” exchange with my family at Christmas, too! Well, with the ones who are open to vegan cooking, anyway. My favorite filling (I mix it in, too!) is spinach and mushrooms with a mix of nutritional yeast, garlic powder, onion powder, and a couple of other things sprinkled over the top to give it a cheeze flavor. Mmmmm.

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26 Millie | Add A Little December 13, 2014 at 12:52 am

This is such a fantastic idea! I love gram flour – such a great ingredient!

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27 Judi December 13, 2014 at 8:11 am

Thank you for this great idea! I am about to go mix it up right now. I get so tired of steel cut oats with home made tvp bacon bits every day!! I have to say that I miss the breakfasts from before plant-based living (March 18, 2001). Tofu scramble is the next best thing, but these look great. I can’t wait to have this tomorrow for breakfast.

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28 Abigail Taylor December 13, 2014 at 5:56 pm

Sue, You are my precious friend for a long while. I pray for you and family each day. Thanks for your lovely recipe which I have not as yet tried. I should not be speaking about cats here, but I love how you show your pets, and talk about them. I love cats too, so you must know how I enjoy. I would like to know if I can cook the omelete on a tava. I understand non-stick pans are not a healthy choice, or could I use coconut oil to grease the pan? Hope to hear from you soon, as I would like to eat this tasty omelet. Love and hugs. Abigail

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29 pragati December 14, 2014 at 1:04 am

Hi Susan,

Tomato Omelet is a very popular dish in restaurants in India. The base is chickpea flour and seasonings are similar to yours. And there are loads of tomatoes.

This is a great ‘instant’ mix..and way better than Bisquick :)

thanks for sharing!

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30 RS December 14, 2014 at 6:23 pm

Hi Susan. I just made a version of this, this morning! I use chopped onions, finely chopped green chillies for a kick, asafoetida (“hing” in Hindi) and whatever vegetable sounds good that day (today was chopped spinach, I’ve used grated carrots in the past). Delicious, protein-rich and filling! Question for you: what is the role of the baking soda and the flax seeds here? I’ve never used them in making chickpea omelets. Thank you.

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31 Susan Voisin December 15, 2014 at 8:34 am

I did lots of experimentation when I formulated this this recipe, making versions with and without baking soda, nutritional yeast, and flax seed, and this combination simply tastes the best and produces a tender omelet that holds together well and is very slightly fluffy. The flax seed is particularly important because it thickens the batter so that you use less chickpea flour, making an omelet that is lighter in texture and, probably, calories.

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32 Melissa May 4, 2015 at 3:39 pm

Baking soda? Your recipe says baking powder. I’ve already made it with powder. Please reply with the correct ingredient.

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33 Susan Voisin May 4, 2015 at 3:53 pm

The recipe is correct. I made an error in my response to this question’s error.

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34 Kris December 14, 2014 at 8:17 pm

Fabulous idea! I’ve been making quiches using chickpea flour and they are delicious. Grating raw cauliflower into the dry mix before adding the wet ingredients has made them kind of “eggier”. Thanks so much for sharing your wonderful recipes so generously here. All the best to you.

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35 Tami@NutmegNotebook December 15, 2014 at 6:51 am

This is such a brilliant idea! I have company coming for 3 weeks so I can double this recipe to have ready and make breakfast or lunch quickly and easily. Thank you so much Susan. Your recipes are always amazing and have really helped me transition to a plant based diet. Happy Holidays to you and your family.

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36 Marilyn Webb December 15, 2014 at 7:56 am

Susan,
This sounds great! I am curious why you need to keep it in the fridge as none of the individual ingredients are kept refrigerated. I am going on a trip and thought it would be nice to take the mix – but not if it needs to be kept cold during the travel period. thanks!
Marilyn

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37 Susan Voisin December 15, 2014 at 8:27 am

I keep it refrigerated because of the flax seeds, which after they’re ground can go rancid unless they’re kept cold. But leaving it unrefrigerated for the length of a trip should be perfectly all right. I just don’t want someone to put it in the pantry and forget it for two month, use it, and get sick.

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38 dianecarano@netscape.net December 15, 2014 at 11:33 am

Hi Susan,
I want to congratulate you and your treatment success and welcome you to the cancer survivor club! I have had cancer 3 times, breast x2 and just wanted to encourage you in your journey! We are so fortunate in this country to have access to wonderful, researched based, medical protocols of which you took advantage of after careful research on your own to improve your confidence level and double check your recommendations. You follow a healthy, whole food diet that is supportive of your immune system. As you stated, maintaining a healthy weight tips the scales (pun intended :) in your favor of avoiding a recurrence. Feel confident that your diet does indeed keep you well even when there are times of disease. Celebrate your life and rest in the knowledge that you are helping many in their quest for healthier recipes and have failed no one, least of all yourself. Carry on in happiness and wellness!!
Diane

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39 Jojo December 16, 2014 at 10:19 am

Thanks for this Susan, I’m not usually in a rush in the morning so I don’t mind throwing the ingredients together but this mix would be totally perfect for camping.

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40 Ashlee December 16, 2014 at 3:34 pm

Eggs were the hardest thing for me to give up when going vegan. As weird as that sounds. I had no problems with cheese or meat. Eggs on the other hand, I didn’t know of anything to replace them and I’ve been dying to try a vegan omelet. This one sounds easy enough for me to try!

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41 Bonnie k. December 16, 2014 at 3:49 pm

Thanks Susan! I cannot wait to try these! Having a mix on hand is going to make all the difference to me. You are awesome!

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42 VeganAnni December 16, 2014 at 6:07 pm

Perfect Timing Susan. This mix will be coming on holiday with us. THANK YOU!

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43 Shirley December 16, 2014 at 6:11 pm

Great idea, Susan! I lived in India for many years and my favorite way to eat them is with cilantro chutney or date-tamarind (sweet-sour) chutney. In my past life, we also had them with yoghurt (soy) on the side. My kids preferred tamatar chutney, aka catsup !

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44 Janet Cox December 16, 2014 at 8:26 pm

I have a question about the chic pea flour. I have a vita mix can I make my own flour by grinding dried chickpeas ?

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45 Sowi January 16, 2015 at 11:10 pm

Not really. Chickpea flour is quite different from the chick peas we use as a bean since it comes from roasted chick peas. Just look for roasted Chana Dal in indian grocery store and when that is ground you get chick pea flour.

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46 denise December 26, 2015 at 12:19 pm

A vitamix is perfect for making chickpea flour!
The besan I get from the Indian grocery isn’t roasted, just plain dry chickpeas. I’ve done it in a food processor.

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47 Sheri December 17, 2014 at 6:55 am

Merry Christmas Susan!!! I feel like this recipe is a Christmas gift to all of us… Helping us to make easy healthy breakfast in the morning! You are such an inspiration and blessing to me with all your posts about great recipes, your health journey and your family. You are loved by so many of us on Facebook!! Thank you again for this recipe… Going into my kitchen now to whip it up! :)

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48 Renea December 17, 2014 at 9:00 am

What a wonderful holiday gift! I love dry mixes for their convenience. Thanks for this.

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49 Pongodhall December 17, 2014 at 1:18 pm

This is perfect!
I cannot have egg so this will be my first ever omelette.
I will do a jar tomorrow and take one for my veggie friend in Sligo as part of her xmas.
Any savoury jar mix recipes welcome, when you think those ones up.

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50 Sue Gilmore December 18, 2014 at 11:22 am

Thank you for all the hard work you put into this website. You are truly inspiring and such a blessing in our vegan, gluten-free family. I was thinking of you today and hope that you are feeling well. I know you’re been facing health issues, and I want you to know you’re in my prayers.

God bless and Happy Christmas!

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51 Lim Boon Ching December 18, 2014 at 7:43 pm

Hi Susan! I do admit that I’m very lazy to wake up in the morning. Sometimes I do skip breakfast or sometimes I buy meal in the fast food (which is quite unhealthy) Your blog has inspired me to cook because it’s easy to do and follow the instructions. Just like this Chickpea Omelet Mix. This is indeed a good way to start my day!

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52 Will December 19, 2014 at 1:05 am

Seems similar to farinata (which I’ve always noticed does have a slightly eggy texture).

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53 tina December 19, 2014 at 5:50 pm

Thanks for the information about the non-stick pans. I have been wanting to replace mine, but have not had time to do the research.

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54 Susan Vickers December 21, 2014 at 1:57 pm

Have made these a few times. Keep doubling,tripling the recipe. They are ever so tasty!
Thanks for yet another keeper recipe!

~sv~

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55 Ellen Ledermane December 22, 2014 at 7:05 am

Loved this! Made it with some sauteed turnip greens, mushrooms, and tomato. Have seen other recipes for this online, but yours looked to be the best and now that I’ve tried it, I see no need to try any others. Made it with the fantastic red pepper dressing.

And thanks so much for posting about the pan…it sounds fantastic. We’ve been wanting to change out our old nonstick pans, but couldn’t find one that got good reviews.

My taste buds thank you as does my general health for all you do!

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56 April December 22, 2014 at 4:02 pm

These are amazing. I’m already imagining different things to mix in or flavor these!

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57 Dina December 23, 2014 at 8:47 am

… Warmest greetings to you Susan, thank you for your love & all that you’ve shared with us all, over time, i pray that you, your loved ones & the whole world end this year & begin the New one with abundance in love, peace, good will, healing & green green health, God’s Blessings to all …

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58 Mary P January 7, 2015 at 8:56 pm

Wow, I made this mix for the first time and then went ahead to make some omelets – they were excellent! This recipe is definitely a keeper, and a time saver as well. Thanks so much!!

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59 Arsie Organo January 10, 2015 at 11:02 am

Simple, healthy and Yummy! That’s all I can say with the Chickpea Omelet you’ve shared to us all. And that’ll be on our plate first thing in the morning.

Thanks!

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60 Cheri January 10, 2015 at 8:36 pm

I want to thank you for sharing this. It has made a nice difference in my breakfast routine!

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61 Dina January 11, 2015 at 10:03 pm

… Hi Susan, pray this finds you in good health, this is the only place i know to inquire about a concern of mine, the last time i received a newsletter from you, was on the 12th September 2014, i thought may be i am supposed to subscribe again with the new year, but i got a response that i am still a subscriber, my question is, am i required to do anything ? Is there a hiccup some where, for not receiving your newsletters ? If there are no hiccups any where, i’d be very happy to see the newsletters back again, thank you, love, peace & a great day to all :), God Bless …

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62 Susan Voisin January 11, 2015 at 11:19 pm

Hi Dina, I checked and you’re still on the newsletter list. Have you checked your spam folder? Several issues have come out since September, and I don’t have a record of them bouncing from (not reaching) your email address, so they may be being sent to spam. But you can see all of the issues that you missed by going to the bottom of this page: http://blog.fatfreevegan.com/newsbites-the-fatfree-vegan-newsletter

I’m in great health, thanks for asking!

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63 Dina January 20, 2015 at 12:48 am

… Hi Susan :), pray that this finds you in good form & happy, thank you for your reply, and please forgive my late reply, relieved to hear from you, and grateful that i’m still on the newsletter list, but still no newsletters till today, i don’t have a spam box, but i have a junk box, and your newsletters don’t go there because your on my mailing list, i regularly clean it up & never saw Fat Free Vegan there. i would say, millions of people are on the net, so hiccups here & there are bound to happen. Thank you very much for the link you provided, it is fantastic, i was thinking since i have still not received any news letters from FFV , of subscribing to the NewsBites , to stay connected, but i wanted to ask you first, if that’s alright with you, i’ll gratefully wait for your reply. And how’s mr. Loki :) ? Thank you once more Susan, embracing you with a prayer for love & peace, to you, your loved ones & the whole world, God Bless …

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64 Apurva January 13, 2015 at 2:41 pm

Haha, these are called ‘Chila’ in India. It’s a classic staple breakfast dish. :)

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65 Emily January 18, 2015 at 9:26 am

This is genius! Not only would I use something quick and easy like this for myself but it would make an awesome holiday gift!

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66 C. Fruity January 18, 2015 at 7:22 pm

chickpeas are awesome! I’ve never tried a chickpea flour but will have to check it out.

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67 marieflores January 20, 2015 at 2:14 am

Great recipe, my family and me enjoyed it alot and the best part is it takes less time and nutritious

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68 Amy January 20, 2015 at 3:16 am

I’ve just returned from india where I was served chickpea omelettes for breakfast one day and absolutely loved them. SO pleased to have found your recipe so soon after getting home! Absolutely delicious. Thank you so much. This will definitely become a regular in my house.

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69 Sheri January 22, 2015 at 10:52 am

I just made this again for breakfast. I cooked it with fresh diced spinach.I put it on a toasted English muffin with a slice of tomato and some vegan mayo. It was HEAVEN!!! I filled up my Mason jar with another batch of this mix. Sooo good! Thanks Susan!!!!

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70 Tinks January 23, 2015 at 3:14 am

These are yummy. Gave a jar to my daughter as a Christmas gift and the response was so good I made up a jar for myself. It makes a lovely light meal and so quick and easy. Many thanks.

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71 Melanie January 23, 2015 at 12:23 pm

Wow…this looks amazing! Does it really taste “eggy” like an omelet?

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72 Susan Voisin January 23, 2015 at 12:29 pm

It’s been so long since I had an omelet that I don’t know how to answer that! The black salt gives it a slightly eggy flavor, but overall, I would say no. It tastes great, but you won’t fool anyone into thinking it’s eggs.

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73 Alex January 24, 2015 at 6:12 am

Just made these for the second time and they are fantastic! I can’t get hold of the black salt so I guess they aren’t quite as ‘eggy’ as they’re supposed to be, but still: delicious. I’m also really impressed with how well they seal themselves while cooking. Thanks!

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74 Cea February 8, 2015 at 7:05 pm

Looking forward to trying this out. Been vegan for 5 years, but lately been realizing how much I miss the simplicity of eggs!
Out of curiousity for meal prep purposes, does the batter keep? Or are you better off making the omelettes at the time? If so, how long should they keep for?
Thank you!! :)

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75 Susan Voisin February 8, 2015 at 7:50 pm

The batter will get too thick and the omelets won’t rise much if you try to save the batter, so I don’t advise it.

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76 cynthia October 25, 2015 at 5:12 am

since i cook for one – me – i do save the batter. it does thicken.

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77 Elisa February 9, 2015 at 12:10 pm

This is excellent! I never had any luck with chickpea omelettes before this recipe. I made a batch of this and used it up within a week – it was so good. I can’t believe how much it resembles an egg based dish. The first time, I made it pancake style with shredded carrots and zucchini. The next two times I made it plain and then flipped in half with various fillings. I have to go make another batch now. I love having it on hand for a quick, last minute meal. Thank you!

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78 Becca February 14, 2015 at 1:18 pm

I tried this recipe for breakfast today and all I can say is WOW!!! It’s delicious and will definitely become a permanent fixture in my breakfast rotation. I can’t say the taste resembles eggs at all, but it does remind me of the delicious pakora battered veggies from my favorite Indian restaurant.

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79 Vegan Junction February 14, 2015 at 4:05 pm

Ah, very nice! I’m sure this recipe will come in handy plenty. There are so many omelet fans out there it’ll be nice to now have a plant-based recipe for one. 😉 Thanks for this!

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80 Klaus February 24, 2015 at 10:23 am

Delicious –
it’s the very best chickpea Omelet I ever have made.
Together with a leftover Hummus and some green salad.. hmmmm

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81 Mary Z March 1, 2015 at 4:45 pm

I have multiple food allergies that mean I can’t eat at any restaurants or eat any packaged foods, so I was looking for some great foods I can make easily when I travel. I tried these tonight, hoping that I could pack the mix and add in whatever safe vegetables I find while traveling.

These are amazing! They taste delicious, and they’re so easy. Plus, they’re healthy!

Thank you so much for this recipe! I plan on taking it with me on all my travels from now on.

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82 Airyfairycelt March 9, 2015 at 7:55 am

It is the namak that is stopping this one. Amazon will not deliver all you see, not to Ireland, makes things a real nuisance as I love those skillet (frying) pan and the iron in them too, but there. I will keep trying now and then.

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83 Sarah March 17, 2015 at 9:00 am

I LOVE this recipe. I keep the mix in my refrigerator for the times I need to whip up something quick. I chop up Trader Joe’s Fire Roasted Bell Peppers and Onions and some spinach or kale for some nice flavor and texture. I serve it with Muir Glen Organic Tomato Ketchup. I’ve been thinking about mixing in some salsa some time. Thanks again for your great recipes.

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84 Inge March 25, 2015 at 10:36 am

That looks perfect for busy days! Do you know if it would be possible to sub the nutritional yeast with something? (I am not sure I can find that in the stores around here…)

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85 Junebug March 29, 2015 at 9:53 am

This was so delicious and easy to make!!! I added a tsp of both garlic and onion powder since I was making Indian style veggies (garlic, cumin seed, ginger, mustard seed, chili flakes), and it was a huge success!!! Thank you thank you thank you!!!

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86 Olwyn Irving April 5, 2015 at 6:03 pm

i am trying to access the recipe box but have forgotten how I am signed up. Can you help? Thanks, Olwyn
I am an ancient vegetarian turned vegan – I love your site and you are my “go to” problem solver. I am so pleased I have found you!

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87 Heidi Klein Weddle April 18, 2015 at 1:31 pm

I love all your recipes but I think this one is my favorite. I had been making it with Bob’s red mill with excellent results. Today I made a new batch with chickpea flour from Bulkfood’s com and the taste was good, but it didn’t hold together at all. It was more of a scramble. It fell apart when I tried to get underneath it and flip it- but wasn’t sticking to pan. Have you found this happens with different brands of chickpea flour? I also had my 2 year old helping me so maybe I messed something up? I tried to add more flaxseed but it didn’t help. thank you!!!

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88 Janet April 24, 2015 at 12:35 pm

Made this recipe for the first time today. I was a little hesitant, even to the first bite, but it was great! Definitely will be printing this one out and adding it to our breakfast rotation. Nice to have something besides pancakes, waffles and oatmeal. I added roasted red pepper, rehydrated sun-dried cherry tomatoes (from my garden last year), fresh spinach, chopped green chilie (also from my garden) and some fresh garlic chives. YUMMY! My husband approved as well. I made some hash browns on my waffle iron to go along. Very nice meal. Thanks.

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89 Alexandra April 25, 2015 at 8:26 am

great recipe, and nice to have to whip up an omelet on the weekend; filled it with spinach and mushrooms and leftover “potato-zuch cheese”. Added some ezekial toast with jam and an orange: banquet.

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90 Patrice July 1, 2015 at 9:23 am

Today was my husband’s first day of retirement and I wanted to make something special…I remember having read your recipe but hadn’t made it until today. Crazy good!!! I cooked some onion, red pepper and spinach and added it to the omelet after I turned it. I was so good in fact that I made more master-recipe to keep on hand. It’s a winner, as usual Susan. I’m so grateful that you’re only a click away.

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91 deb July 6, 2015 at 3:40 pm

They were delicious, but mine came out a bit thick. Should I just add a bit more water next time. Also I don’t have any black salt and can’t find any on my island. I served mine with chutney.

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92 Susan Voisin July 6, 2015 at 4:37 pm

Yes, sometimes they will be thicker than other times–drinks, humidity? Who knows? So just add water as needed. Chutney sounds great!

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93 Stephanie August 20, 2015 at 12:08 pm

I just made these. This is pretty good and does have an eggy flavor and consistency. My toddlers loved it which is saying something. (I recently discovered they have a severe egg allergy so I was looking for good taste-a-likes). Thanks for posting!

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94 Kylie October 8, 2015 at 10:50 am

YUM!! These were seriously delicious and SO easy to make!!! Passing the recipe along for sure! Thank you!

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95 cynthia October 25, 2015 at 5:11 am

this besan flour omelette has been an Indian staple for some time

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96 Laura M. November 8, 2015 at 9:59 am

Susan, this mix is incredibly good. I prepared it like 1 month ago and forget about it. Today I followed your instructions to the letter and I got 2 delicious (spinach, red bell pepper and onion) omelettes. I shouldn’t be surprised, I have followed your blog for over a year and I never have had to adjust any seasoning or figure out missing instructions. Your dishes are flavorful and tasty… I don’t comment or review recipes, so I’m going to summarize, I have tried your desserts, salads, stews and seitan recipes and they are all wonderful, you really explain step by step and tell us what to expect, wonderful. Thank you for sharing your recipes and happy Thanksgiving!

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97 will December 26, 2015 at 1:28 pm

I’ll have to try this recipe but is it more like a flat bread?

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98 Susan Voisin December 28, 2015 at 7:58 am

It’s somewhere between a pancake and an omelet. It’s moister than a pancake and more bread-like than an egg omelet.

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99 denise January 3, 2016 at 9:29 am

Thank you so much for a pantry staple! I’ve tried ‘besan omelets’ before without luck-not sure if I ever used baking powder.
The proportions were just right, and more can be added to taste. I used more kala namak.
I didn’t notice you saying to make two smaller omelets out of the 1/3 cup mix, so I made one in a hard anodized pan with a bit of oil and it cooked fine. I covered it, and flipped when the sides were just dry
Really like this versatile easy recipe

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100 orthohawk January 17, 2016 at 1:05 am

I’ve recently started the weight watchers points system method of tracking my daily food intake. I have a question: in your nutritional info section, you say the serving size is 1/6 of the recipe. Is that a third of one of the omelets, then? the two different serving size statements were a little confusing :)

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101 Susan Voisin January 17, 2016 at 7:47 am

That’s phrased awkwardly because of the constraints of my recipe software. A serving is 1/3 cup of the mix which makes 2 small omelets. There are 6 2-omelet servings per the entire batch of omelet mix.

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102 orthohawk January 22, 2016 at 6:57 am

Thanks!
I tried these this morning. My first problem was that my miracle non-stick pan was decidedly NOT, so I ended up tossing the first one in the trash after I’d shredded it trying to get it out of the pan. A spritz of Pam took care of the problem.
Second, the batter smelled rather funky so it had me a little worried, lol. But the taste AND smell of raw chickpea flour must be equally bad because the taste of the cooked “non-elet” wasn’t bad. It didn’t particularly excite me (even with the minced onion, carrot and olives; I also subbed olive brine for about 1/4 of the liquid) but I’m sure it will jazz up with some cilantro chutney. :)

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103 Gowri Anglin January 18, 2016 at 1:43 am

I haven’t tried this recipe yet but sounds absolutely fab, just reading it. I have lot of chick pea flour and I am going to make it!. Thank you very much for this novel idea.

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104 Jen January 21, 2016 at 7:07 am

I finally tried this recipe and really love it! I feel that have a nice, solid amount of energy after eating a couple of these in the morning.

I find that think of them more as pancakes than an omelette. I often have them with chopped scallions and baby spinach. Sometimes I add some very finely grated carrot. And amping up the spices by grinding some cumin seed with the flax seed is great, too. I’ve omitted the nutritional yeast since it is not my favorite, but I’m sure it adds another flavor dimension.

I found it helpful to view a video on making “chila”, as this is a version of that Indian dish.

Thank you, thank you, Susan!

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105 Sabrina January 23, 2016 at 9:56 am

Making this right now. Thank u for posting. I’m a new vegan and pages like these makes it so much easier

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106 Sofia January 30, 2016 at 6:48 pm

Hey, this looks delicious, can I use plain flour instead of chickpea flour?

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107 Susan Voisin January 30, 2016 at 8:26 pm

No, I’m sorry, plain flour would be nothing like chickpea flour.

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108 siltsandy March 20, 2016 at 9:35 am

This recipe is delicious! I made it this morning and added some chopped roasted red peppers, fresh spinach, and black beans and served it up next to some roasted sweet potatoes. Absolutely fantastic, and so easy to put together in the morning. Thank you!

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109 Werner April 3, 2016 at 7:54 pm

Convenient, delicious and versatile…great idea and perfect consistency (I fall into the category of previously having many chickpea omelet disasters). I also use the batter thinned out to make crepe-like pancakes to use in place of tortillas for my taco fixings. SO yummy!

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110 Olivia April 12, 2016 at 1:15 pm

Hi Susan! I am a huge fan of yours! You are truly so inventive and helpful. So thank you! I did have one question and I apologize if it is answered above and I just missed it. But how long do you recommend the mix can stay in the fridge? I assumed at least a week but I thought I would ask. Thanks!

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111 Susan Voisin April 12, 2016 at 2:55 pm

Aw thanks, Olivia! If you seal it up tightly in a glass jar, the mix can last months in the fridge. If you want to be extra careful, you can store it in the freezer, but I don’t think that’s really necessary.

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112 Olivia May 1, 2016 at 8:37 pm

I made this today and it was amazing! Even my husband (who is not vegan) enjoyed it as well. Thank you!

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113 aurora May 9, 2016 at 8:18 am

hi!
my name is aurora, i’m spanish. your recipe looks great!!
but i dont know what is nutritional yeast…
thanx!!

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114 aurora May 12, 2016 at 9:12 am

hi!! i found out about nutritional yeast now ☺ Do you use in flakes, or powder?
Thanx!!

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115 Susan Voisin May 12, 2016 at 9:41 am

Sorry, I meant to send you the link for my post on nutritional yeast, but I’ve been traveling. Too answer your questions, I use the flakes.

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