Breakfast / Indian-inspired
Savory Chickpea Flour Omelet
A savory chickpea-flour pancake filled with tomato, red onion and cilantro. Cumin and turmeric add warmth to this egg-free breakfast.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 25 minutes
- Serves
- 2
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Whisk chickpea flour, water, cumin, turmeric and salt to make a smooth batter. Rest for 5 minutes.
Stir in tomato, onion and cilantro. Heat half the oil in a nonstick skillet over medium heat.
Pour in half the batter, spread to a 20 cm circle and cover. Cook for 4–5 minutes until the surface is set.
Flip carefully and cook uncovered for 2 minutes. Repeat with the remaining oil and batter.
0 of 4 steps complete
A little kitchen know-how
- Dice vegetables finely so the pancake flips without tearing.
Make it yours & keep it well
Swap tomato for grated zucchini squeezed dry; the recipe remains vegan.
Storage: Refrigerate for up to 3 days; reheat in a covered skillet until hot throughout.
A little more kitchen know-how
Cooking guides for this recipe
- Egg and Dairy Substitutes for Everyday Cooking
Compare an egg-free breakfast recipe with trying to replace eggs in an existing omelet.
Estimated nutrition per serving
310 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for up to 3 days; reheat in a covered skillet until hot throughout.
Can I adapt this plant-based recipe?
Swap tomato for grated zucchini squeezed dry; the recipe remains vegan.
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