If you've never made a chickpea omelet before, prepare to be surprised. This is the dish that made me stop missing eggs entirely. Chickpea flour creates a batter that cooks up golden, tender, and satisfying — with crispy edges and a soft, herb-flecked center that folds beautifully just like the real thing.Inspired by the chickpea omelets at Café Anastasia in Tel Aviv — where Kuku, the Persian herb frittata, and Socca, the French chickpea flatbread, seem to have had a very talented baby — this is my version. Quick, plant-based, and naturally gluten-free. Equally good for breakfast, brunch, or a light lunch.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time35 minutesmins
Course: Breakfast
Cuisine: Vegan
Keyword: Breakfast, Plant-Based
Servings: 2people
Author: Shelly
Equipment
mixing bowl
Whisk or fork (for the batter)
Non-stick skillet
Spatula (for flipping)
Ingredients
For the batter
1cupchickpea flour
Pinchof baking powder
Pinchof salt
Pinchof black or white pepper
1cupwater
3tablespoonsolive oil
1tablespoonsolive oil
1small onion - sliced thinly
A handful in total: cilantro, parsley and dill, or only one of them, finely chopped
Instructions
Make the chickpea batter first and let it sit for minimum 15 minutes. Mix the chickpea flour with the spices and salt then add the water gradually until you get a smooth batter. Add the olive oil and stir.
Put the olive oil in a non-stick skillet over medium heat and saute the onion until translucent. Add the herbs and mix. Pour half of the batter in and rotate the skillet to spread the batter on. Wait until it bubbles and firms up along the edges, approx. 2 minutes then gently flip it over. Lower the heat and cook for 2-3 more minutes.