Looking for a great egg substitute for your omelets? Try chickpea flour! Because chickpeas (or garbanzo beans, if you prefer) have a fair amount of protein–6 grams per 1/4 cup of flour. One egg has only a little over 6 grams. This “omelet” is really more like a pancake and it can be a little bland, so most recipes pump it up with spices and herbs.
You can add all kinds of ingredients to the batter – chopped basil or spinach, sun-dried tomatoes, and scallions or roasted peppers. However, if you have a flavorful filling like this Chickpea Flour Omelet with Greens, a more neutral flavor offers a lovely contrast.
I used spinach in this recipe, but you could use kale or Swiss chard. Sometimes kale can be chewy unless cooked long enough so I find that Swiss chard or spinach works better. Falafel recipes often use chickpea flour in addition to canned chickpeas.
I used Bob’s Red Mill brand chickpea flour.
The batter for our "omelet" is like the consistency of pancake batter, but you don't want it to be too thick. If it is, the batter won't easily spread around in the pan to cover the bottom. I usually pick up the pan and roll the batter around until it gets to the edges, but if the batter is stiffer, you can use a spatula to smooth it around.
For these omelets, I used a small non-stick skillet. If you leave the omelet to cook on the bottom with the lid on, it should release on its own once it's cooked enough. If you feel like the top is cooked enough, slide it onto your plate, put the filling inside and fold it over. It should fold easily.
If you feel like the top needs to cook a little more, you can flip it, however, it may be harder to fold once you do this.
I like to top my omelets with avocado and a little green onion and a little salsa or hot sauce would be a great addition, as well.
I'd love to hear your feedback in the comments below for this Chickpea Flour Omelet! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking