Jun 26, 2014

Chickpea and onion omelette


Many years ago, one of my favorite hearty breakfasts was a fluffy buckwheat flake porridge and an omelette. Today, I love the same breakfast, but instead of an egg omelette, I make a chickpea omelette. I have seen many different versions of this dish. In India, they call it pudla. Some versions recommend adding baking powder and some vinegar. To be honest, I really don’t like this method. I find the omelette to be much more tastier and with better texture when you don’t use any raising agents.

Since I’m a huge fan of onions, my most favorite way to prepare this omelette, is to add a bunch of onions slices to the batter. Cooked onions just taste so sweet and smell divine. I wanted to make this recipe pretty universal and basic, so I made the seasoning classic. Just some salt, pepper and fresh herbs. The result was heavenly! Of course you can replace the onion with some other veggies. Especially in the summertime, I recommend adding zucchini cubes or chopped tomato. If you have some nutritional yeast, feel free to toss it in. And if you want a spicier experience, add some curry powder or chili flakes.

I usually get a pack of chickpea flour from a health food store and then I’m settled for a pretty long time. You can use regular pea flour too, but then the dish will have a more profound pea taste. I find the chickpea omelette to be an excellent protein-rich vegan breakfast, but I bet the recipe will come in handy when you are out camping too.

Omelette batter

This recipe is for a smaller pan. If you want a bigger omelette that fits a medium or a large pan, double the chickpea flour, salt and pepper. Little omelette serves two people, bigger one serves four to six people.

  • 3 heaping Tbsp chickpea flour (it should be superfine, "Papa" flour and TRS gram flour are perfect for example)
  • ¼ Tbsp salt
  • pinch of ground black pepper
  • 8 Tbsp water
  • 1 medium onion
  • a big bunch of fresh herbs (dill, spring onions and basil for example)
  • 2 Tbsp oil




Mix chickpea flour with salt and pepper. Add water and mix until you have a creamy omelette batter. Add thinly sliced onions and chopped herbs. Mix everything together. Heat up some oil on a smaller pan. Scoop all the batter onto the pan and spread it out with a spoon so you have a nice round omelette. Cook for a few minutes (don’t cover the pan with a lid!). Flip the omelette over (use a thin spatula) and cook for a couple more minutes. Remove the heat. Let it cool a little bit, cut it and serve it on a bread or as a side with your morning porridge or some other dish.

14 comments:

  1. I love this recipe, must try it one day !

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    1. Definitely recommend it! It's so great for breakfast.

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  2. These are fantastic! I made them tonight, and they were such a hit I can see they will be in heavy rotation in our house. Thank you!

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    1. I am so glad you liked the recipe! I make it often too :) Thanks for trying it out!

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  3. Just had this with soup. Delicious! Will definitely be making this again.

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  4. I am glad you liked the recipe, but I really hope the outcome was an omelette not a soup :D

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  5. This is genius! I'm a big fan of the old tried-and-true tofu omelette but this just steps it up a whole exciting new level!

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    1. Yay, thanks!! I'm a big fan of this omelette. It is on a heavy rotation this summer :)

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  6. Great way of making omelette, i find it very interesting. Thanks for sharing this recipe.

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  7. looks good. would be considered a frittata not an omelet though, am i right? (not trying to be rude, as a grammar nazi i just think this way)

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    Replies
    1. You have a point. I guess in Estonia, we even call the frittatas omeletes :)

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  8. I just made this! It tasted delicious but I don't think I let it cook long enough. Still yummy!

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  9. I just tried this and it turned out raw and uncooked. I tried oven baking to force it to cook, then refrying it on the stovetop, and finally gave up. The proportion of water is way too much. 3 Tbsp chickpea flour? Seriously? I'll stick to Kittee's Pudla proportions which work for me. I am so disappointed. This is really a fritter and not an omelet (Pula in India). http://kitteekake.blogspot.ca/2012/10/pudla-of-moment.html

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  10. At first I made the recipe with 3tbsp of flour and it was runny, I added about 2 more tbsps to make it creamy like Sandra said it should be. It turned out fine.

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