Whether you like your omelette thin and crisp or dense and fluffy; whether you want to call it a chickpea pancake, vegan omelette, Indian crepe, or besan da pura; You really cannot go wrong here friends. If you haven’t cooked with plant-based, high protein, high fiber chickpea flour before, welcome to a whole new world. There are no rules here. Throw in green onions, shredded carrots, fresh cilantro, a dash of thyme, or just keep it simple. The possibilities are endless!
Ingredients
- 1 1/4 cup chickpea flour
- 1/4- 1/2 tsp salt and pepper
- 1/4 tsp turmeric
- 1/4 tsp cayenne (use less if you do not tolerate spice)
- 1/2 tsp mango powder
- 1-2 tsp dried fenugreek leaves
- 1/4 diced onion
- 1/3 cup chopped cilantro
- 1/3 cup shredded carrot, shredded zucchini or chopped spinach (optional)
- 3 tbsp plain greek yogurt
- 1 cup water
- 1 tbsp coconut butter (optional)
Servings: People
Instructions
- In a bowl, mix together chickpea flour, salt, pepper, turmeric, cayenne, mango powder, dried fenugreek leaves
- Add minced onion, cilantro, and minced vegetable of choice
- Add water and mix batter
- Add yogurt and coconut butter (optional). Mix well. Add additional 2 tbsp water if batter appears too thick.
- Heat frying pan with 1/2 tbsp oil (for each omelette) at medium-high heat. Once pan is hot, pour 1/3 cup of batter into pan. Tilt pan with a circular motion and use spatula to thinly coat pan surface. Cook until golden brown (2-3 minutes), then flip and cook other side
- Enjoy hot with ketchup, hot sauce, or both!
Recipe Notes
*Add 3-4 tbsp hemp hearts to the batter to increase the protein content of your meal
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Vegan Omelette
these are so easy and SO delicious