This delicious, quick and easy, vegan and naturally gluten-free, omelette requires only two main ingredients – chickpea flour and silken tofu. This protein packed omelette recipe is a blank slate. Feel free to add some herbs/spices you like to the batter, and get creative with the fillings!
Farinata and Socca
A few years ago, I was doing a bit of research trying to find naturally gluten free recipes. That’s when I discovered farinata, or socca, a type of crepe or pancake, made from chickpea (also known as garbanzo) flour that’s popular in France and Italy.
Farinata is made with chickpea flour, herbs, and olive oil, and it is absolutely delicious. This recipe is based on the farinata recipe, I only added a tiny amount of silken tofu to the batter to make it a bit more pliable since the traditional way tends to crack when folded into an omelette.
By the way, don’t attempt to taste the raw chickpea batter, because uncooked, the chickpea flour tastes absolutely awful. Once it is cooked, however, it will have a wonderful, slightly nutty taste.
Indian black salt – Kala Namak
If you want to go all-out, you can give your omelette a more eggy taste by adding a dash of Indian black salt, called Kala Namak. Also known as Himalayan black salt, kala namak is a volcanic black salt harvested in the foothills of the Himalayas. It is composed of sodium chloride along with trace amounts of various sulfuric compounds, which give this salt a distinctive eggy taste. The salt crystals appear brownish-pink to dark violet when whole, but change to pink when ground up. Because the salt has a very pungent aroma, you only need to use a pinch in your recipe.
Cooking the chickpea omelette:
I find the omelette is a bit tricky to flip, so I prefer to simply cover the pan and cook the batter until the top is just firm to the touch.
As far as fillings go, you can use anything you like. I filled our chickpea omelette with caramelized onions, garlic, mushrooms, a couple of slices of plant-based smoked provolone, and a handful of microgreens.
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Vegan Chickpea Omelette
- ¼ cup chickpea flour
- 2 oz silken tofu
- ½ tsp salt
- 1 tsp olive oil
- kala namak – Indian black salt optional
- ¼ tsp thyme optional
- freshly ground pepper to taste optional
- Add the silken tofu, chickpea flour, salt and ¼ cup water to a bowl and whisk until the batter is perfectly smooth.
- If you want you can also add a pinch of Indian black salt, and some herbs/spices to the batter.
- Heat the olive oil in a non-stick pan over medium heat. Pour in the omelette batter and swirl the pan around so that the batter reaches the edges.
- Cover the pan and cook over medium heat until the top of the omelette is firm to the touch.
- Add your fillings, and fold over.
- Season to taste with salt & pepper, and serve warm.