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 omelett!
Why you will LOVE these vegan omeletts…
- 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 omeletts anytime.
- They work great for camping and backpacking too! Just bring dry mix along and add water!
What are chickpea Omelettes made from?
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 mixed with water and cooked, has an egg-like flavor and texture.
How do I make a chickpea omelette?
- Mix chickpea flour, nutritional yeast, salt and water in a bowl or jar and stir until there are no lumps.
- Dice up 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.
Notes:
- You can make as few or as many as you want. This recipe is enough to make 1 omelette, but adjust to meet your needs.
- You can also mix the dry ingredients ahead of time and keep in in a sealed container in the pantry, then when you are ready to make omelettes, you just need to add water and veggies.
- Make sure it is cooked thoroughly! Raw chickpea batter tastes terrible, but it magically turns delicious once it’s cooked.
What things can I add to a vegan chickpea omelette?
- Onions
- Peppers
- Mushrooms
- Broccoli
- Zucchini
- Tomatoes
- Spinach
- Vegan pesto
- Bacon bits
- Melty Vegan Mozzarella Cheese
Tips for making a great chickpea omelette every time:
- 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!
What else can I do with chickpea flour?
If you like these chickpea omelettes, you will love this chickpea bread. It’s gluten-free, vegan, and yeast free and you can change it up and make any flavor that you want.
You can also use chickpea flour to make authentic eggy tasting:
Want to make these vegan omelettes when you are camping?
See my vegan boil in a bag omelettes for the best vegan camping food idea ever!
Be sure to follow me on Instagram for daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too! Connect with me on Facebook and Pinterest too!
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 tbsp nutritional yeast (optional)
- 1/4 tsp salt (black salt for a more egg like flavor)
- 1/4 cup vegetables of choice
- 1 tbsp oil for frying
Mix chickpea flour, nutritional yeast, salt and water and stir until there are no lumps.
- Dice up whatever 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 and saute the veggies on medium-low for about 3-5 minutes until they become tender.
Remove the veggies and add them to the batter and give the batter another stir.
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.)
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).
- Top with cheese and fold over so that the cheese is in the middle.
Recipe Video
- This recipe is for 1 omelette, adjust the number of servings to the number of omelettes that you want to make.
- 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.
Just made this and quadrupled it for my family and had it with mushrooms and courgettes and vegan cheese with avocado on the side. It was absolutely PERFECT. I was making “yum” noises after every bite. Definitely going to add this to my list of staple meals. Thankyou!
I’m so happy that you like it Jess! 🙂
OMGosh, this is SOOO delicious, and so filling. I made my first (of many more) today for lunch, I’m absolutely blown away by the flavour and texture, this is perfect, and so much more filling than a ‘regular’ omelet. Thank you for my new go-to meal when I don’t feel like cooking.
I’m so happy that you liked them, Lorri! We just made them for breakfast this morning too! Enjoy! 🙂
I am going to experiment with cooking them in my omelet maker, because the elements on my stove have decided to go crazy, right now in the middle of a nationwide lockdown here in NZ, and I almost burned that one.
Will share my results once I’ve perfected the timing, in case anyone else wants to do it this way.
I wanted to pin this to save it for another time but I cannot see the pin button if it’s on the page somewhere! Is it possible to add it in more than one place on your recipes? Thank you, I can’t wait to try it💛😊
My pin is hidden, but it will pop up when you hit the pin button. (That way my images stay the correct size in my post and the pin is the right size for Pinterest). Thanks for pinning it! 🙂
Thank you! I stumbled upon yet his recipe and your blog yesterday in search of a new meal for my almost 2-year-old who has dairy and egg allergies. He’s been very excited about nutritional yeast these days (wanting it on everything!) but I hadn’t succeeded using chickpea flour in something he liked for more than a couple bites. He DEVOURED his omelette! It was more of an open face and add your own toppings dish. OMG thank you! Can’t wait to try more of your recipes!
I’m so happy that he liked it! 🙂 Reading this has made my day! You may also want to try my chickpea bread. It is similar to the omelet but baked with whatever spices and veggies that you choose. My kids love it. Here is that recipe. https://thehiddenveggies.com/chickpea-bread-made-5-ways/
Delicious! My non-vegan boyfriend liked it too. I made with grated carrot as I had to use it up, added coriander a bit of onion powder and chilli powder….then promptly made and ate another one! No consistency issues here
So happy that you liked it, Liz! Carrots and coriander sound delicious! 🙂
This is good! I docked one star because per the recipe the batter was super thin (much thinner than shown in the video). I ended up adding an additional tbsp of flour to get it to the right consistency. Flavor was good though, and surprisingly it didn’t stick to the pan.
Slight variations in the ratio of chickpea flour to water will change the thickness of the batter. I glad you liked the flavor. 🙂
I made this again exactly per the recipe…. this time I let it sit for about 10 minutes and it did thicken up more. 5 stars!
I’m glad that you gave it another try and it worked well! Enjoy! 🙂
It was kind of you to report back to the blogger that you tried it again and had success 💛. I commend your humility!
This recipe is amazing!! I have been trying with other recipes that call for chickpea flour and this is the first one that actually works and tastes delicious. Thank you
I’m so happy that it worked for you, Richard. I do a LOT of recipe testing before I ever publish a recipe. I’ve seen some others out there that I know won’t work just by reading them because I have tried so many variations and methods. Enjoy!
Just made this with fried onions and mushrooms, a but of red pepper flakes, and topped with some jarred pasta sauce. It was amaaaaazing! Thanks for this versatile, and budget friendly recipe!
You’re very welcome! I’m so happy that you liked it! 🙂
Wish I could attach a photo to this comment, but really wanted to say how yummy the omelet was! The video was really helpful in making it so thankful you have a video to go along with your recipes
I’m so happy that you liked it, Dianne! 🙂
Hi! Really strange, I measured accordingly to your recipe and it was so, so liquid… Didn’t seem to have happened to anyone else, though?! Any thoughts on what might have happened?
I’m not sure, Clara. It should be about the consistency of pancake batter. If you use slightly more water than garbanzo flour, it should be that texture. Maybe you had clumps that weren’t stirred in or dissolved all the way?
This recipe is so good. I put onions, peppers, and mushrooms in mine. I even use the same recipe to make mini frittata’s. Thanks for the recipe
I’m so happy that you liked it, Anita! 🙂
Delicious! Will definitely make this again tomorrow
I’m so happy that you liked it Marina! 🙂
Would love to make these!! Is there any substitute for nutritional yeast?
There is really nothing that has the same taste as nutritional yeast, but you can simply leave it out. They still taste good without them. 🙂
Love, love, love these! They were a hit with my entire family. Couple of notes for other cooks: To make this whole food, plant based compliant, I nixed the oil. Worked great on my griddle without it. Also, if anyone’s at a high altitude like me, you might need to do 9-10 minutes each side to get the center fully cooked. I used frozen diced green peppers (thawed in microwave) as my veggies, and they were yummy!
I’m so happy that you liked them! I’m surprised that they worked without oil. Thanks for letting me know. What type of pan did you use? Thanks for the high altitude tips too! 🙂
OMG so good! I will be making this again 🙂
So happy you liked it, Dominique! 🙂
I made the omelette this evening for my family. It was a hit! The recipe is delicious. Thank you so much!
You’re very welcome! So happy that you liked it! 🙂
The flavor of this is great! I’ve never had success with the texture of this though, mine always crumbles if I touch it. Any advice? I cook in cast iron if that makes any difference.
Tarryn, It definitely doesn’t have the same texture as eggs, but it shouldn’t crumble. Make sure you are measuring carefully. Slight changes in the ratio can make a big difference. Also, you can try making the batter and then letting it sit for about 10 minutes before making the omelets so you don’t have any dry spots. Hope that helps. 🙂
It reminded me more of a potato package than an omelet but still delicious! I may need to add more water as it came out super thick too
Gabi, I’m not sure what a potato package is, but I’m glad that you like the flavor! It sounds like you may need some more water. Measure carefully because slight changes in the ratio of chickpea flour to water will change the texture a lot. 🙂
Has anyone made a large batch of these and had success reheating them?
I have and they are still pretty good that way. You can actually bake the batter in muffin tins at 375°F for 30-35 minutes if you want an easy grab and go breakfast. These will keep well for 3-5 days in the fridge. Hope that helps!:)
I used this recipe to make Tamago for a Japanese sushi bowl, I’m really happy with the outcome!
Wow! What a great use for this omelet recipe! Glad to know that it works well for this! 🙂
We are making a batch now as I write this. I love all the different vegan recipes here.
Aww, thanks Dave! Hope you love the chickpea omelettes as much as we do! Just made them for breakfast yesterday. (I think that they would make a great dinner too).
If you add Black salt, aka Kala Namak it will make it more eggy tasting.
Hi Kathryn, yes, it will give it a more eggy flavor. FYI- If you have never used black salt, it smells stronger than it tastes. Enjoy! 🙂
So delicious! Might be just me, but it didn’t really reminded me of the real egg taste ^^” But it was really yummy, I will make it again..and again…and again… haha Thank you for the recipe! 😀
Glad that you liked it! I make them all the time too! 🙂
Game changer! This is seriously delicious, easy to make too – THANK YOU.
You are so welcome! So happy that you like it as much as we do Lynn! 🙂
Ooh! I can hardly wait t try this!
My breast cancer surgeon said I am not to eat soy products … most vegan omelette recipes use tofu.
This looks yummy!
Also, I really appreciate that you provide the nutritional analysis with your recipe.
Big thank you!
You’re very welcome Bernadette! I hope you enjoy the omelettes and more importantly, I wish you healing and good healthy. I hope that some of my recipes will help you on that journey! 🙂
Have been cancer-free since 2008 .. : ) and started my plant-based eating January 2017 … and so loving all the new foods! My husband is open-minded about it all … but at 72, won’t be easy to get an Irish guy to give up meat. Will comment on any recipe I try .. I know how helpful feed back is … for you & for the readers. Have a great day!
So happy that you have been cancer free for so long! Thanks for the comments on any recipes. Hope you enjoy them!
I love these omelets! I eat them all the time now! It’s nice to have a hot breakfast with lots of protein. It fills me up all morning.