Looking for a great egg substitute for your omelets? Try chickpea flour! Because chickpeas (or garbanzos, 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 recipe, a more neutral flavor offers a lovely contrast. I used kale in this recipe, but sometimes kale can be chewy unless cooked long enough and 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.Next time, I’d like to try a dessert recipe using chickpea flour….
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