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.
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
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
- Mix all ingredients thoroughly. Store in refrigerator in tightly sealed container.
- 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.
- 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.
- Two omelets equals 1 serving or 1/3 cup of mix.
Notes
Nutritional info is approximate.
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 by Scanpan to make these omelets.
Enjoy!
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Gowri Anglin
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.
Jen
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!
Sabrina
Making this right now. Thank u for posting. I’m a new vegan and pages like these makes it so much easier
Sofia
Hey, this looks delicious, can I use plain flour instead of chickpea flour?
Susan Voisin
No, I’m sorry, plain flour would be nothing like chickpea flour.
siltsandy
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!
Werner
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!
Olivia
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!
Susan Voisin
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.
Olivia
I made this today and it was amazing! Even my husband (who is not vegan) enjoyed it as well. Thank you!
aurora
hi!
my name is aurora, i’m spanish. your recipe looks great!!
but i dont know what is nutritional yeast…
thanx!!
aurora
hi!! i found out about nutritional yeast now ☺ Do you use in flakes, or powder?
Thanx!!
Susan Voisin
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.
Gwen
I am so looking forward to trying this mix. I tried Follow Your Heart Vegan Egg one time. It was ok, but very pricey. I love that it will be in the fridge waiting for me ….cause this girl is not a morning person!
Shakti
Hi there, I made this recipe last week and it kinda deceived me. The texture was amazing, just like a regular omelet. But the taste was not there, I find you have to overcook chickpea flour -in general, not just in this recipe- in order for it to not taste bad. I’m a long-time vegan, so I know nothing will taste like the animal-product it’s trying to copy, but for me chickpea flour, even with spices (I did not try the black salt) doesn’t make a delicious meal. It tasted quite bland, but bare in mind I didn’t add any vegetables to it (I added it to a free rice dish). So I will not make again because what I liked about omelets was the taste and not the texture, but if someone made it for me and cooked it more properly with nice roasted vegetables I would totally eat it. I found it was kind of a pain to prepare, but maybe that’s because it was my first attempt with chickpea flour omelets.
Sue
I just made this. Yummy!!!!
Georganne
Hi
Ive only been an oil-free vegan for 3 weeks and thought i would cook some chick pea pancakes (indian dosa, they called them)
tonight to have with this potato dish they suggested
. …but the pancakes were a total disaster…i used my 2 non stick pans (one my big electric frypan…one just over gas) but they complrtely stuck to them 😣
So i went online thinking what product to use if cant use fat but from reading your post it sounds like the problem was my pans?….i had wondered if it was the flour itself (ive never used it before)but youve done it without sticking so it must be my pans eh?
Thinking ill gi and get a brand new non stick tomorrow and have another go…..thank yiu for your post.. .will probably have a go at your recipe too 😊😀😁
Susan Voisin
For something like this, if oiling the pan is not an option, I recommend using a Scanpan. It’s the most truly non-stick pan I’ve found; unfortunately, it’s also the most expensive. Chickpea flour is just really sticky. Sorry for you experience!
Margarita
Just had one for lunch today. These are phenomenal! I wouldn’t say it was exactly egg-like, but it was salty and had somewhat the texture of cooked eggs. At any rate, delicious! I am so glad I found this recipe. Thank you so much for all that you do and for keeping food fun and interesting and flavorful!!
Lisa
Im looking fwd to trying this recipe! However, i dont have ground flaxseed ..can i just leave it out? Or what’s a good substitute i can use?
Susan Voisin
It will probably be ok without it.
Anya
Will this work with all-purpose or almond flour?
Susan Voisin
No.
JANET MCCONNELL
Can this be made without the nutritional yeast? I am allergic to it (break out in hives).
Susan Voisin
It just adds flavor, so you can leave it out.
Rabbit
Hi..How many days will the mixture last in the fridge for?
Susan Voisin
It will last for months in the fridge as long as you don’t add water.
Rabbit
Hi..How long does the mixture stay ok in fridge?
Rabbit
Hi..i made your chick pea omelet and found it quite bland..is there something that can be added for more flavor? Also how do you make yours a yellow color? As mine was a pale white colour?
Susan Voisin
You can use any herbs or spices you like to increase the flavor. If by bland you mean “not spicy,” I would use chipotle powder of cayenne to increase the heat.
Geeta
I made it and it was delicious
Ruhi
U have to use turmeric for yellow colour.salt,black pepper,cumin powder or coriander powder,for added taste n spice.or u can add garam masala from any Indian grocery store
Tammy Lee
I want to try this. Could this be baked, casserole style? Just wondering about preparing a larger quantity easily..
Susan Voisin
I wouldn’t try that with this recipe, but I have seen other chickpea frittata recipes that look bigger.
Maryln
Lovely . I used cookedpink dhal in place of chickpea flour. Tastes divine especially if you eat them the day after cooking them
Becky Holm
Great flavor. I first tried it making the “fried eggs” for fried rice. Next time, I think I’ll use half the baking powder. It was too fluffy for my initial use…. hmmm, I can’t wait to try it AS AN omelet! 🙂 yummy stuff…
(I also seasoned it by omitting the cumin and using Penzey Spice’s Sunny Paris blend. It is incredibly delicious on eggs -so I’m told.)
Tyler Bennington
I would put Mrs Dash Table Blend in mine! I use it a lot instead of salt. It’s a great all-purpose seasoning. I also would use frozen chopped onions, and frozen roasted red pepper, and frozen chopped spinach to make it easy to make the omelet – like I used to when I ate egg whites!
Kim
Hi Susan, I finally made these and they are going in the lineup for breakfast. Kalamata olives, red bell pepper, onion powder, spring onion …. I would like to know what kind of non stick pan you use.
Susan Voisin
I’m so glad you liked them! I have two skillets I love. One is this one by Berndes: http://amzn.to/2BjNK5H The other is a Scanpan. Both brands are excellent.
Jason
Awesome recipe. Can’t wait to make it!
Jenny Crumiller
This is a great recipe and a time-saver in the morning.. I use frozen chopped spinach for added convenience and it’s delicious. Thank you!
Andy
I just made this for the first this this morning, and it was so much tastier than I thought it would be… I just added some garlic powder, sauteed onions, fresh spinache and some vegan cheddar cheese…. I could only eat one, so the other one is in the fridge, hoping it keeps until the wife comes home. One change I did is instead of 1/3 cup water, I used veggie broth for added flavor. This mix is going with me camping this weekend!
Jennifer Welsh
I love this recipe! I actually use them as a savory crepe and my favorite filling to roll up in them is a spinach dip and butternut squash mixture I make. Love having this on hand in the fridge ready to go at a moment’s notice. Thanks!
Olivia Hemming
Your waffle tofu recipe sounds yum! I shall try it but I do have to order a waffle iron.
Have you considered selling your Chickpea omelet mix? I would for sure buy it! Your omelets I’d like to try as well as they look delicious (!!) but it would be a challenge to find the products where I currently live as it is mostly a carnivore town. and I’ve had to become quite creative with what little is available and cook all my meals whereas in Hawaii and So Ca where I lived, vegan products and stores abound. Whole Foods store where I shop doesn’t even have a veggie burger on their deli menu. I suppose it’s all about demographics.
I look forward to your postings and recipes. Pls let me know if you would consider selling our Chickpea omelet mix.
L
this recipe is bunk to me. i cooked it on the stove for SO LONG and it only was so crispy on the outside and wet and gloopy and disgusting on the inside. so frustrating.
Susan Voisin
It sounds like the batter may have been too thick. For anyone else reading this, add extra water if your batter seems too thick.
Can A.
Hello…your recipe sounds great however due to health reasons I cannot have Nutritional yeast…any sub suggestions? TIA.
Anita Barnard
Thanks for the recipe. I am about to make some up. I wonder how it would work with a waffle iron. (Adjusting water for consistency, as needed.) What do you think?
Susan Voisin
My only worry is that it may stick to the waffle iron. Good luck!
Jagna
Love it! Perfect recipe! I must admit that I have fried mine with some oil, so it was heavenly!
Pat Jenkins
My husband has been missing omelets so I decided to give this a try. I sautéed chopped onions, green peppers & roasted red peppers, then covered the vegetables with the batter. Melted vegan cheese and served with roasted potatoes/sweet potatoes. He loved it. This works as perfect vehicle for lots of veggies. I’ll add kalamata olives and mushrooms next time! Thank you! He was getting tired of soups!
Tiffani Wells
This recipe is so easy and so delicious! I love making omelettes with whatever veggies I have laying around.
Kristin Roy
Flavor-wise these are absolutely delicious!!! a added sauteed onion and a chopped spinach/kale spinach kale mix that I buy frozen from BJ’s – cooked first and added right into the batter….mmmmmm. I do find them delicate though, challenging to flip!! i used sprouted chickpea flour so I bet this is the difference?
Susan Voisin
It may be the sprouted flour. I’ve never used it. Glad you liked the flavor, though!
Danielle
If I don’t have superfine chickpea flour, do you think regular chickpea flour would work as well?
Susan Voisin
I’ve found it a little gritty. If you look at it and see chunks of chickpeas instead of flour, I wouldn’t use it for this. But if it looks smooth, it should be ok. You can also try sifting it.
Danielle
Thanks Susan! I’ll try sifting first!