Breakfast plant-based brunch

Chickpea Vegan Omelette

A golden, protein-rich vegan omelette made from rested chickpea flour batter and crisped between two rice paper sheets.

Vegan High Protein Gluten-Free Budget
Back to Recipes More Recipes
Prep 10 min
Cook 15 min
Total 25 min
Servings 2
Difficulty Easy

Ingredients

Batter

To cook

Instructions

  1. Put the chickpea flour in a bowl first, then add the water little by little. Start with the flour so you can adjust the water: some brands drink more or less liquid than others.

  2. Whisk until every clump is gone and the batter looks smooth and homogeneous.

  3. Cover the bowl and let the batter rest in the fridge for at least 5 hours.

    Tip: Chickpea flour is essentially raw legume. Resting hydrates the starches, smooths the flavour, and makes the cooked omelette more digestible.

  4. After resting, whisk in the turmeric, black pepper, and kala namak. For a variation, fold in cooked vegetables, vegan cheese, or crumbled tofu at this stage.

  5. Coat a cold non-stick pan with the olive oil, spreading it across the whole surface. Lay one rice paper sheet flat on the cold pan, then pour half of the batter on top — still off the heat.

  6. Put the pan on low-to-medium heat so the chickpea batter cooks through gently without the rice paper burning.

  7. While the first side cooks, rehydrate the second rice sheet under cold running water for 20 seconds and press it onto the exposed top of the omelette so it sticks.

  8. Let the omelette cook on low heat for about 4 to 5 minutes, checking the bottom often with a flexible spatula so it doesn't burn.

  9. Flip and cook the other side for another 3 to 4 minutes, until both rice paper sides are crisp and golden.

  10. Repeat for the second omelette, then scatter fresh rosemary on top and serve immediately.

Storage & Meal Prep

The uncooked batter keeps covered in the fridge for up to 24 hours. Cooked omelettes are best eaten fresh, but leftovers keep 1 day and reheat well in a dry pan.

Variations

  • Veggie-loaded: Fold cooked spinach, mushrooms, or roasted peppers into the batter after the rest.
  • Rice-paper-free: Skip the rice paper for a softer omelette: simply oil the pan well and cook the batter like a pancake.

FAQ

Can I skip the resting time?

You can cook it right away, but the flavour will be slightly bitter and the texture a bit rougher. A long rest is what turns a basic chickpea pancake into a proper omelette.

Why put the sheets on both sides?

They give the omelette a crisp, golden exterior that contrasts with the tender chickpea centre. It is optional but worth the effort.

Interactive Nutrition Map

2 Servings

Customize Ingredients

Grains & Bread
Chickpea Flour (Besan)
100 g
Rice Paper Sheet
32 g
Oils & Fats
Extra Virgin Olive Oil
14 g
Herbs & Spices
Ground Turmeric
1.5 g
Black Pepper
1 g
Kala Namak (Black Salt)
6 g
Fresh Rosemary
0.1 g
Liquids
Water
150 g

Per Serving

293kcalCalories
11gProtein
40gCarbs
10gFat
6gFiber
Sodium
100mg4% DV
Potassium
435mg9% DV
Calcium
26mg2% DV
Iron
2.6mg14% DV
Magnesium
85mg20% DV
Vitamin C*
0mg0% DV
Vitamin A
2µg0% DV
Vitamin K
9.3µg8% DV
Folate
219µg55% DV
Vitamin B12*
0µg0% DV
Chickpea Flour (Besan)
Water
Ground Turmeric
Black Pepper
Kala Namak (Black Salt)
Extra Virgin Olive Oil
Rice Paper Sheet
Fresh Rosemary
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

I developed this recipe because I wanted an omelette that was not only vegan but also satisfying, affordable, and easy to keep on rotation. Chickpea flour — besan — is the quiet star: it cooks into a tender, protein-rich pancake that holds together like an egg omelette and costs almost nothing. The rice paper trick I use on both sides gives it a crisp, golden skin that elevates the whole dish.

Need a different yield?

Open this recipe in the scaler to adjust servings and turn the ingredients into a grouped shopping list.

Scale this recipe