The Chickpea Omelette That Replaced My Eggs (Budget + 15 Minutes)

This recipe came from a moment of frustration — I was craving something warm, savory, and filling, but didn’t want to crack a single egg or wash three pans.

Enter: the chickpea omelette.
It’s like a crepe, a pancake, and a veggie wrap had a cozy dinner party.

🌱 Gluten-free, high-protein, and wildly budget-friendly — and you can whip it up in 15 minutes or less.

🥣 Ingredients

(Serves 1 large or 2 small)

• ½ cup chickpea flour (also called besan or gram flour)
• ½ cup water
• ¼ tsp turmeric
• ¼ tsp garlic powder
• Salt and pepper, to taste
• (Optional) pinch of baking soda for fluff
• (Optional) chopped veggies — onion, spinach, capsicum, etc.

🔪 Directions

1. Make the batter:
Whisk together chickpea flour, water, turmeric, garlic, and seasoning. Let sit for 5 minutes.

2. Add veggies (optional):
You can sauté chopped veggies separately, or stir them directly into the batter.

3. Cook like a pancake:
Heat a lightly oiled nonstick pan.
Pour the batter and spread thin like a crepe.
Cook 3–4 minutes on one side, flip, and cook another 2 minutes until golden.

✨ Jamie’s Notes

I love this with avocado toast or rolled up with spicy chutney.

You can tear it into strips and throw it over rice or salad — it holds up beautifully.

Add a pinch of kala namak (black salt) if you want a slightly “eggy” taste.

💡 Tips & Variations

• Make it thinner → crepe-style wrap
• Thicker = more like a savory pancake
• Try adding cumin, coriander, or nooch (nutritional yeast) for a flavor boost

Still hungry?
Try this with:

• Leftover lentil curry
• Quick black bean salsa
• Spicy peanut dipping sauce

Want more meals like this?
Grab my 7-Day Vegan Meal Plan — it’s free and built for calm, not chaos.