My first time trying a chickpea omelette was in Guelph at this cute little cafe near the downtown area, and it was DELICIOUS! So tasty that I just had to ask the chef about her recipe. It escapes me now, but I was more interested in the HOW, because my eager but unknowing brain thought - "gee, how do you make an omelette out of blending chickpeas?" Silly rabbit...
After playing around with different spices and ingredients, I found the perfect base! Then of course, you can fill your omelette with pretty much anything that suits your taste buds! One of my personal favourites is adding cashew cheese (recipe here)!
Prep Time: 5 min Cook Time: 10 min Total Time: 15 min Servings: 2 Omelettes
- Mixed Vegetables (I used onion, spinach, mixed peppers, cherry tomatoes, and minced garlic)
- Coconut Oil
- 1 1/2 Cup Chickpea Flour
- 1/2 Cup Nutritional Yeast
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Basil
- 1/2 Teaspoon Paprika
- 1 Teaspoon Baking Powder
- 1 Cup Almond Milk
- 2 Tablespoons Apple Cider Vinegar
Step 1: Heat coconut oil in a sauce pan, and sautee vegetables of your choice. Remove from pan.
Step 2: In a large mixing bowl, add flour, nutritional yeast, salt, pepper, garlic powder, basil, paprika, and baking powder, and mix.
Step 3: Add milk and apple cider vinegar, and whisk until smooth (You should finish with a pancake batter-like consistency).
Step 4: Grease pan with coconut oil, and set to medium heat. Fill pan with half the batter and spread like a pancake. Let cook until bubbles form on surface, and omelette becomes easy to flip.
Step 5: Flip omelette, and cover half with cooked veggies. Fold omelette in half, and serve!