This chickpea omelette is the best invention for a vegan breakfast since sliced bread! It’s vegan, gluten-free, soy-free, and of course egg-free, yet tastes surprisingly similar to egg omelettes! If you haven't cooked with chickpea flour yet, you have to try this recipe! It cooks up like magic!
They’re incredibly easy to make and you can add any of your favorite ingredients like mushrooms, peppers, spinach, or onions. Fold in some vegan cheese and you will have an unbelievable vegan chickpea omelet!
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❤️ Why these omelets are great
- They are vegan, gluten-free, soy-free, and nut-free!
- They're a delicious high-protein breakfast that will keep you full all morning.
- You can add and veggies that you like to suit your taste!
- Mix the dry ingredients ahead of time to have easy, ready-to-make omelets anytime.
- They work great for camping and backpacking too! Just bring dry mix along and add water!
🧾 Ingredients and substitutions
- Chickpea Flour - aka garbanzo bean flour. When this flour is hydrated and cooked, it has a very similar taste to eggs. You can find it in most large grocery stores in the gluten-free flour section.
- Water - to hydrate the flour.
- Nutritional Yeast - to add an umami flavor. You can leave it out if you don't have any, but it flavors these egg cups nicely.
- Salt - for flavor. You can use black salt instead for a more egg-like flavor.
- Veggies of Choice - 1 1/2 cups of any veggies that you like chopped up small work well. Some good choices are onions, peppers, mushrooms, broccoli, zucchini, kale, or spinach.
- Vegan Cheese - optional to melt in the middle of your omelette. My melty vegan mozzarella works well in these.
- Vegan "Meats" - You can also add some chopped-up vegan ham, vegan bacon bits, or vegan sausage crumbles, to the batter. They add protein and a lot of flavor.
- Oil - to fry the omelettes in so that they don't stick to the pan.
❔ What is chickpea flour?
These vegan omelettes are made from chickpea flour aka garbanzo bean flour. If you have never used chickpea flour before, it’s pretty amazing stuff! It is high in protein and fiber and when rehydrated and cooked, it has an egg-like flavor and texture like nothing else that I've found. I like to use a chickpea egg in baking. It's the only egg substitute that can replace more than two eggs effectively in baking.
🔪 Helpful tools
- A Whisk - to stir the batter smooth.
- Frying Pan- a well-seasoned iron skillet or a non-stick frying pan works best.
🥄 Instructions
- Put chickpea flour, nutritional yeast, and salt, in a medium-sized mixing bowl and give it all a stir.
- Add 1/2 of the water and stir well until it forms a smooth paste.
- Add the remaining water and stir again until smooth.
- Dice up the veggies you want to add to your omelette. (about ¼ cup of veggies per omelette).
- Add oil to a well-seasoned iron skillet or a non-stick frying pan.
- Saute the veggies on medium-low for about 3-5 minutes until they become tender.
- Add the sauteed veggies to the chickpea flour batter.
- Pour the chickpea flour batter in a hot oiled skillet and cook for about 5 minutes over medium heat until the top of the omelette no longer looks wet.
- Carefully flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle. (Loosen up the bottom with a spatula before flipping so it doesn't stick and break).
- Top with cheese and fold over so that the cheese is in the middle.
➕ Add ins
Add any of the following to your omelettes. The flavor combinations are endless!
- Onions
- Peppers
- Mushrooms
- Broccoli
- Zucchini
- Tomatoes
- Spinach
- Sun-Dried Tomatoes
- Vegan Pesto
- Bacon Bits
- Vegan Ham
- Vegan Sausage
- Melty Vegan Mozzarella Cheese
👩🏻🍳 Pro tips
- Mix the chickpea batter first and set it aside while you prep and cook the veggies. It needs to sit for at least 10 minutes before cooking.
- Use a well-seasoned iron skillet or a non-stick frying pan. It will stick to the pan more than an egg.
- Let the omelette cook over medium heat for about 5 minutes until the top is no longer wet before flipping.
- Cover the frying pan with a lid for a minute or 2 while cooking to help it cook more evenly.
- Saute the veggies first and then add them to the batter. You can cook them and then pour the batter over the veggies in the pan, but I find it sticks more when I do it this way.
- Don't taste the batter!!! Chickpea flour tastes awful before it's cooked. Once it is cooked through, it will be delicious!
⌚ Make ahead and meal prepping
You can mix up a big batch of the dry ingredients and keep it in your pantry for up to 3 months. When you are ready to make omelets, just add water and veggies.
You can make up a big batch of the chickpea batter with veggies added in and keep it in the fridge for up to 3 days. Just fry up what you want whenever.
Make the chickpea omelets into vegan egg muffins. Simply bake them into muffin tins and have them ready for grab-and-go snacks!
Make them when camping - See my vegan boil-in-a-bag omelettes for the best vegan camping food idea ever!
🥡 Storage and reheating
Refrigerate: Keep any uneaten omelet covered in the fridge for 3 - 5 days.
Freeze: You can an omelet in an airtight bag in the freezer for up to 3 months. Reheat them directly from the freezer or place them in the fridge to thaw overnight.
Reheating: Reheat them one at a time in the microwave for about 1-2 minutes or place them in a hot skillet for a few minutes on each side.
🌟More chickpea flour recipes
- Vegan French Toast
- Vegan Eggdrop Soup
- The Best Vegan Pumpkin Pie
- Chickpea Bread
- Farinata aka Socca - Chickpea Flat Bread
- Chickpea Tofu
- 45 Chickpea Flour Recipes that Will Amaze You
📌 Be sure to follow me on Pinterest for new vegan recipes!
A gluten free, soy free, and vegan omelette using chickpea flour and fried in a skillet.
- 1/4 cup chickpea flour
- 1/3 cup water
- 1 tablespoon nutritional yeast (optional)
- 1/4 teaspoon salt (black salt for a more egg like flavor)
- 1/4 cup vegetables of choice
- 1 tablespoon oil (for frying)
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Put chickpea flour, nutritional yeast, and salt in a mixing bowl and give it all a stir.
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Add half of the water and stir well until it forms a smooth paste. Add the remaining water and stir again until smooth and set aside while you prepare the add-ins.
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Dice up whatever veggies you want to add to your omelette. (about ¼ cup of veggies per omelette).
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Add oil to a well-seasoned iron skillet or a non-stick frying pan and saute the veggies on medium-low for about 3-5 minutes until they become tender.
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Remove the veggies and add them to the batter and give the batter another stir.
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Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)
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Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle. (Make sure there is no wet batter left in the center).
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Top with cheese and fold over so that the cheese is in the middle. (You can also add a handful of baby spinach to the middle of the omelette and it will wilt with the melting cheese.)
Recipe Video
- This recipe is for 1 omelette, adjust the number of servings to the number of omelettes that you want to make.
- Be sure to mix the batter first and then set it aside while you are prepping the add-ins. The chickpea batter is best when able to rehydrate for at least 10 minutes.
- Make sure to use a well-oiled pan to avoid sticking.
- Chickpea omelettes tend to stick to the pan, so be sure to use enough oil, allow the omelette to cook until it becomes solid, and loosen it from the bottom of the pan before flipping.
- Cover the frying pan with a lid for a minute or 2 while cooking to help it cook more evenly.
- Raw chickpea flour tastes terrible! Don't eat it until it's fully cooked!
*Originally posted on 7/26/2018 - Updated on 2/29/2020 to include updated photos and a video showing how to make the omelettes.
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