Savory Chickpea “Omelets”

Savory Chickpea "Omelettes"

Savory Chickpea “Omelets” by Dreena Burton in Plant-Powered Families.

From Dreena: The addition of ground chia seeds in the batter really helps give an “eggy” consistency to this omelet recipe. If you can find black salt, it will also lend an egg-like aroma and flavor. Note: These will not fool anyone who is used to an egg-based omelet! The taste and texture are quite different. Still, they offer a savory breakfast option for those of us who have enjoyed things like omelets and crepes.

Makes 4–5 small omelets

Ingredients

1 tablespoon tahini
1 cup plain unsweetened nondairy milk (soy or almond preferred), divided
½ cup chickpea flour
2 tablespoons ground white chia seeds
1 tablespoon nutritional yeast
¼ teaspoon black salt
⅛ teaspoon sea salt (if you don’t have black salt, use ¼ rounded teaspoon sea salt)
¼ teaspoon onion powder
¼ teaspoon garlic powder
⅛ teaspoon paprika (optional, mostly for color)
½ teaspoon yellow prepared mustard
Optional fillings (see note)

 

 

 

 

 

 

 

Steps

In a bowl, first whisk the tahini with a few tablespoons of the milk. Once thinned out and smooth, whisk in the remaining milk, chickpea flour, chia, nutritional yeast, black salt, sea salt, onion powder, garlic powder, paprika, and mustard.

Heat a nonstick skillet over medium heat, and wipe over frying surface with a touch of oil. Ladle ⅓–½ cup of the mixture onto the skillet. Use the base of the ladle to gently and gradually spread out the omelet to 5–6″ in diameter.

Let cook over medium heat for 5–7 minutes, or until you can see the surface area is setting up. Check bottom of omelet to see if it is golden brown in a few spots. If so, add sprinkling of filling ingredients, then fold over into a half-moon shape (if it is difficult to lift/fold, the omelet needs more time to set up).

Let cook another minute or two to warm/melt fillings and to get golden color on the outside, then serve. Repeat with remaining omelet mixture, reducing heat a touch if needed as working through batter and adding a teaspoon or more milk if needed if batter becomes very thick.

Kitchen Tip: Don’t taste the raw batter. Uncooked chickpea flour tastes horrible but changes with cooking!

Fillings Note: Keep in mind that these omelets are small, so either use a small amount of filling or make 2 larger omelets instead of 4–5 small ones. Ideas for fillings include baby spinach, chopped olives, halved cherry tomatoes, chopped green onions, Baconut (page 73), Ultimate Cashew Cheese (page 93), diced bell peppers, steamed asparagus, or sautéed mushrooms.

Love this Savory Chickpea “Omelets” recipe? Learn more about Plant- Powered Families and order your copy!

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