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Home » Chickpea Flour Omelet with Curried Greens

Chickpea Flour Omelet with Curried Greens

December 6, 2014 By Dianna Moates 2 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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CHICKPEA FLOUR OMELET WITH CURRIED GREENS on white square plate
CHICKPEA FLOUR OMELET WITH CURRIED GREENS on white square plate

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.

Chickpea Omelet

You can add all kinds of ingredients to the chickpea flour omelette 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.

Chickpea Omelet

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.

Check out these other plant-based breakfast recipes:

  • Country Hash Browns with Sausage Gravy
  • Crustless Broccoli Sun-Dried Tomato Quiche
  • Lentil Oats Power Porridge
  • Potato Gratin with Jalapeno & Tempeh Bacon
  • Vegan Huevos Rancheros Casserole
CHICKPEA FLOUR OMELET WITH CURRIED GREENS on white square plate

For this chickpea omelet recipe, I use a small non-stick skillet. If you leave the chickpea 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 omelet with curried greens with avocado and a little green onion and a little salsa or hot sauce would be a great addition, as well.

Garbanzo Bean Flour

I’d love to hear your feedback in the comments below for this Chickpea Flour Omelette recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Chickpea Omelet
Print Recipe
4 from 9 votes

Chickpea Flour Omelet with Curried Greens

Looking for a great egg substitute for your omelets? Try chickpea flour in this omelet filled with curried greens.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 3 omelets

Equipment

  • Measuring Cups and Spoons
  • Glass Mixing Bowls with Lids
  • Non-stick pan
  • Whisk
  • Silicone Cooking Utensil Set

Ingredients

Filling

  • 1 package bunch of spinach chard or kale.
  • 1-2 cups prepared spaghetti sauce (I like Whole Foods 365 brand organic, fat-free pasta sauce.)
  • 1/2 tsp curry powder
  • sea salt and pepper to taste

Omelet

  • 1 cup chickpea flour I used Bob’s Red Mill brand.
  • 1/4 tsp baking powder
  • 1/2 tsp powdered turmeric
  • 1 Tbl dried herbs such as parsley, marjoram
  • 2 Tbl nutritional yeast optional
  • 1/2 tsp sea salt (or to taste)
  • 1 cup water plus more if needed
  • 1 avocado sliced for topping
  • 3 green onions sliced
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Instructions

Filling

  • Roughly chop the spinach, chard or kale and place in a large sauté pan with about 1/2 cup water.
  • Saute until wilted and almost cooked through to tender.
  • Add 1-2 cups of the pasta sauce and the curry powder to the pan and continue to cook until heated through and the greens are tender. Add more water if it’s too thick.

Omelet

  • Combine chickpea flour, baking powder, dried turmeric, nutritional yeast, dried herbs or seasonings and salt and pepper.
  • Add water and whisk to combine ingredients. It should be the consistency of pancake batter, pourable and not too thick. Add more water is necessary to make the correct consistency.
  • Heat your pan over medium-low heat. If you use a non-stick pan, the omelet should release if you've cooked it long enough. Otherwise, use a small metal skillet and spray with non-stick cooking spray. (You're not supposed to use cooking spray on non-stick pans.)
  • Pour 1/4-1/3 cup of the batter into the skillet and twirl around to move the batter to the edges. If it's too thick, use a spatula to help. The top of the “omelet” will bubble like a pancake and start to brown on the bottom. You can place a lid on top to help cook the top. Wait until it is slightly brown to “release” it from the pan with your spatula. If it seems cooked through enough, you do not need to flip it.
  • With your spatula, carefully release the “omelet” and place it on a plate.
  • With a large spoon, place 1/4 of the curried greens filling on one half of the “omelet” and fold over the other half. Top with slices of avocado.
  • Repeat for the rest of the omelets.

Notes

Nutrition

Nutrition Facts
Chickpea Flour Omelet with Curried Greens
Amount per Serving
Calories
330
% Daily Value*
Fat
 
12.9
g
20
%
Saturated Fat
 
1.5
g
9
%
Sodium
 
655
mg
28
%
Carbohydrates
 
43
g
14
%
Fiber
 
15.8
g
66
%
Sugar
 
8.1
g
9
%
Protein
 
13.4
g
27
%
Vitamin A
 
1500
IU
30
%
Vitamin C
 
79.2
mg
96
%
Calcium
 
170
mg
17
%
Iron
 
4.7
mg
26
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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Comments

  1. CHRISTINA BICKLEY

    September 10, 2020 at 1:41 am

    Hi just found your page.. where did the lemon juice come from please 🙂

    Reply
    • Diane Smith

      September 10, 2020 at 11:32 am

      Thanks for bringing this to my attention. I removed lemon from the instructions and you’ll be good to go without it.

      Reply

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