Vegan omelette | Chickpea omelette | Eggless omelette
How to make eggless vegan omelette at home – Chickpea omelette is an excellent alternative to eggs for vegans since a single serving of this omelette contains ~10g of protein. It is a gluten-free, protein rich breakfast option which is simple & easy. It just takes 5 minutes of your time and hence can be easily fit into your busy morning schedule. The nutritional content of this vegan omelette can be increased by adding your favourite veggies & greens.
Chickpea omelette is one of the best dishes for all the vegans out there. Vegan or not one can swap this for a regular omelette once in a while. It is tasty, fluffy, healthy, packed with nutrition, high in protein, vegan, gluten-free and nut-free.
How to make Vegan Chickpea Omelette
Cooking instructions with step by step pictures
In a mixing bowl add besan flour, baking powder, salt and whisk together.
Add finely chopped baby spinach leaves, spring onions, red onion, green chillies and mix together.
Add water and form a smooth lump free batter in flowing consistency.
Heat a pan and brush with oil or butter. Pour the batter in the pan and spread evenly.
Cook till the edges slightly brown. It may take 1 -2 minutes.
Flip over and cook for a minute.
Garnish with pepper powder and coriander leaves. Serve hot or warm.
Vegan omelette | Eggless omelette with chickpea
- ½ cup besan flour
- ¼ tsp baking powder
- 1 tbsp finely chopped baby spinach
- 1 tbsp finely chopped spring onion
- 1 tbsp finely chopped red onion
- 1 green chilli (deseeded & finely chopped)
- ¼ tsp pepper powder
- ½ cup water
- ½ tsp oil
- Salt to taste
- Chopped coriander leaves for garnishing
- In a mixing bowl add besan flour, baking powder, salt and whisk together.
- Add finely chopped baby spinach leaves, spring onions, red onion, green chillies and mix together.
- Add water and form a smooth lump free batter in flowing consistency.
- Heat a pan and brush with oil.
- Pour the batter in the pan and spread evenly.
- Cook till the edges slightly brown. It may take 1-2 minutes.
- Flip over and cook for a minute.
- Garnish with pepper powder and coriander leaves.
- Serve hot or warm.
- You can halve/double or triple the recipe.
- Amount of the water needed depends on the type / quality of the flour. Increase or decrease to form a batter in medium flowing consistency.
- Cook thoroughly until the raw smell of chickpea flour goes away. Slight browning is an indication of that.
Check my other vegan recipes