Vegan Chickpea Omelettes Recipe

I finally perfected a Vegan Chickpea Omelette that is gluten-free, soy-free, and egg-free, and the single pantry ingredient I used will make you rethink what a breakfast can be.

I never thought a breakfast could surprise me like this Vegan Chickpea Omelette did. The chickpea flour gives a nutty, slightly creamy backbone that somehow feels familiar but new, and a whisper of turmeric turns the color into something strangely comforting.

I kept wanting to tell people about it, but every time they ask whats in it I smile and say its simple, mysterious even. It does that trick where you expect one thing and get another, the kind of dish that makes you curious enough to taste it twice.

I mess up sometimes but somehow it always wins over skeptics.

Ingredients

• Chickpea flour: High in protein and fiber, gives body and mild nutty flavor, keeps it filling.
• Nutritional yeast: Cheesy, savory boost, B vitamins and umami, low fat, adds depth, not sweet.
• Kala namak: Black salt for eggy sulfur notes, use sparingly, transforms taste into breakfast like.
• Turmeric: Bright yellow, anti inflammatory, earthy flavor, tiny amount for color and warmth.
• Spinach: Loaded with iron, calcium, vitamins, adds moisture and fresh green notes, cooks fast.
• Bell pepper: Crunchy, sweet, gives vitamin C, color and texture, keeps each bite lively.
• Olive oil: Healthy fats for richness and browning, helps omelette not stick, mild fruity taste.

Ingredient Quantities

• 1 cup (120 g) chickpea flour (besan), aka gram flour
• 1 cup (240 ml) water
• 2 tablespoons nutritional yeast
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon kala namak (black salt), optional for eggy flavor
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil or avocado oil
• 1 to 2 tablespoons extra oil for frying
• 1/2 cup diced bell pepper
• 1/4 cup diced onion
• 1 cup packed fresh spinach, roughly chopped
• 2 tablespoons chopped fresh chives or parsley
• 1/4 cup cherry tomatoes, halved (optional)
• 1/4 cup shredded vegan cheese, optional

How to Make this

1. In a bowl whisk together 1 cup (120 g) chickpea flour, 2 tablespoons nutritional yeast, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1/4 teaspoon kala namak (optional), 1/4 teaspoon ground turmeric, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon black pepper until no big lumps remain.

2. Whisk in 1 cup (240 ml) water and 2 tablespoons olive or avocado oil until smooth, like a slightly thick pancake batter; let rest 8 to 10 minutes so the flour hydrates, this makes it less gummy.

3. Meanwhile dice 1/2 cup bell pepper and 1/4 cup onion, roughly chop 1 cup spinach, halve 1/4 cup cherry tomatoes if using, and chop 2 tablespoons chives or parsley.

4. Heat a nonstick or well seasoned skillet over medium, add 1 tablespoon of the extra oil (use 2 tablespoons if using cast iron), then sauté the onion and bell pepper until softened, about 3 to 4 minutes. Add the spinach, cook until wilted, then remove the veg to a plate and let cool a little.

5. Give the batter a quick stir, fold the sautéed veg, chives or parsley, and cherry tomatoes and 1/4 cup shredded vegan cheese if using into the batter so everything is evenly distributed. If batter seems too thick add 1 tablespoon water, too thin add a dusting of chickpea flour.

6. Wipe the pan, heat it again on medium-low and add a little more oil. Pour about 1/3 to 1/2 cup batter per omelette into the pan, spreading gently to an even round about 6 to 8 inches across for a large omelette.

7. Cook gently until edges set and small bubbles appear on top, 3 to 4 minutes; if using cheese sprinkle some on now and cover briefly so it melts. Slide a spatula under the omelette, loosen the edges and carefully flip, cook another 2 to 3 minutes until golden and cooked through. Cook slower on lower heat if it browns too fast.

8. Repeat with remaining batter, adding oil between batches as needed. Serve hot, garnish with extra chives or parsley and a grind of black pepper, and enjoy — they fold like omelettes, or eat flat like pancakes, your call.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons (include a 1/3 or 1/2 cup measure)
4. Nonstick or well seasoned skillet (cast iron works too)
5. Sturdy spatula or turner for flipping
6. Chef’s knife
7. Cutting board
8. Small plate or bowl to hold the cooked veg and finished omelettes

FAQ

Vegan Chickpea Omelettes Recipe Substitutions and Variations

• Chickpea flour: use about 10–12 oz (300–350 g) silken tofu, blended, and cut the water to 2–4 tbsp for a custardy omelette; or swap 1:1 with other bean flours like soy, mung or fava bean flour; if desperate use all-purpose flour 1:1 but add 1–2 tbsp cornstarch for more binding and expect a less nutty flavor.
• Water: replace 1:1 with unsweetened plant milk (soy gives most protein, oat adds creaminess), or use vegetable broth 1:1 for extra savory depth; you can also use aquafaba in place of up to half the water for more lift.
• Nutritional yeast: if you need the cheesy/umami note try 1/2–1 tsp miso dissolved in a little water per tbsp yeast replaced, or 1/2 tsp tamari/soy sauce per tbsp (watch the salt); a tablespoon of ground toasted cashews gives richness too, and marmite or vegemite works in tiny amounts for umami.
• Oil for frying: swap with refined coconut oil (neutral taste), a neutral veg oil like canola or grapeseed, or vegan butter for richness; or use a good nonstick pan with a light oil spray and 1–2 tbsp water to shallow-steam instead of lots of oil.

Pro Tips

1) Sift the chickpea flour or at least whisk the dry mix really well before adding water, then let the batter rest 8 to 15 minutes. Trust me it hydrates the flour and stops the omelette from turning gummy, but don’t skip it.

2) Test one small omelette first to find the right heat for your pan. If it browns too fast turn the heat down to medium low, cast iron needs more oil than a nonstick so add a little when it sticks.

3) Keep add ins dry and cool. Squeeze excess water from spinach and pat tomatoes dry, saute onions and peppers first so they dont water down the batter, then fold them in off the heat so the batter stays thick enough to cook through.

4) Use kala namak very sparingly for that eggy vibe, a little goes a long way. If you want melty cheesy pockets sprinkle the cheese on top when the underside is golden then cover briefly so it melts without burning.

5) Make ahead and reheat hacks: the mixed batter keeps in the fridge for up to 24 hours and actually firms up the flavor, cooked omelettes reheat best in a warm skillet for a minute each side or in a toaster oven to keep them from getting soggy.