Chickpea Omelette

Did you know you can use chickpea flour to make a tasty eggless omelette? Whether you’re wishing to avoid salmonella, endotoxins, cholesterol and saturated fat, or just empty calories that don’t leave you fulfilled, there are lots of reasons to ditch eggs.

Chickpea flour contains vitamins, minerals, fibre, and protein but is relatively low in calories and carbohydrates. Because it doesn’t contain wheat, it’s also appropriate for people with celiac disease, gluten intolerance, or wheat allergy.

Chickpea flour can be found in supermarkets, health food stores and Asian specialty grocers where it is sometimes labelled with its Indian name, besan. These shops are also a good place to find black salt or kala namak, also used in this recipe.

Ingredients

• 1 cup chickpea flour
• 1 tbsp flaxseed meal
• 1 tbsp nutritional yeast
• 1 tsp turmeric
• 1 tsp mixed herbs, dried or fresh (optional)
• a pinch of black salt (that gives you a great eggy taste)
• 1/4 tsp baking powder
• pepper to taste

Method

Mix the ingredients together then store the mixture in a glass jar in the fridge.

When ready to use, add a quarter of the mix to an equivalent amount of water.  Give it a good whisk until there are no lumps.

Pour into a warm, pan (greased or non-stick) and lightly fry into an omelette. Serve with sides of your choice.

Suggestions

Add cooked or crunchy vegetables to the omelette mix and cook them right in.

Serve with baked beans and leafy greens for a healthy breakfast or brunch.

Serve as a side with an Indian-style meal. For a traditional recipe for besan paratha, see here.

Add some dehydrated vegetables to your omelette mix to take camping. When adding water before use, allow extra time for the vegetables to rehydrate before cooking your omelette.