I ran out of avocados this morning (I love me some guacamole on rice crackers) so I went back to my old routine of chickpea omelet with veggies but I decided to find another recipe from my usual one since it tends to stick and I found one at forkandbeans, I can't post the link here because I don't have enough posts so I'll just paste it:
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author: Fork & Beans
serves: 2 Chickpea Omelets
INGREDIENTS
For the Chickpea batter:
¾ c. chickpea flour
¾ c.+ 1 Tbsp. unsweetened nondairy milk
2 tsp. apple cider vinegar
2 tsp. nutritional yeast (optional)
¼ tsp. turmeric powder
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. baking soda
⅛-1/4 tsp. sea salt to taste
Stuffing options:
¼ of a red onion, chopped
2 garlic cloves, minced
¼ c. tomatoes, chopped
¼ c. small broccoli florets
1 Tbsp. cilantro
INSTRUCTIONS
In a Pyrex measuring cup, whisk together the chickpea batter. You don't want the batter too thick to stir. It should be like pancake batter, easy to pour. Allow to sit.
In a heated nonstick skillet, saute the red onion and garlic until lightly browned. Add the broccoli to soften. Remove and place on a plate.
Return to the heated skillet, add a little olive oil and pour half of the batter into the pan. Add the garlic, onions, broccoli, and tomatoes on top of one half of the batter. Wait until it bubbles and firms up along the edges (approx. 2 minutes to cook).
When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.
Garnish with more tomatoes, minced red onion, sliced avocado and lime wedges.
Add sea salt and pepper to taste.
NOTES
1. You can make the batter the night before, cover it and let it sit in the fridge overnight.
2. Using a nonstick skillet is key if you do not want your omelet to stick to the pan.
3. Make sure that you are allowing for the chickpea flavor to wear off by steaming the omelet with the lid on.
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It's by far the easiest chickpea omelet I've made, I've made it too thick but it was still delicious (and with great consistency) and I'm certain it would've been even tastier if I had spread it thinner.
One thing I recommend is subbing the sea salt for kala namak (black salt) and adding a bit more spices (like dried basil or cumin).
I used unsweetened almond milk (almond breeze) which has a very neutral taste in my opinion.
Recipe analyzed (with chopped onion, garlic, 1/5 tsp kala namak and almond breeze):
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Nutrition Facts (for 1 serving)
Calories 303
Calories from Fat 54
Total Fat 6.0g (9%)
Saturated Fat 0.6g (3%)
Trans Fat 0.0g
Cholesterol 0mg (0%)
Sodium 483mg (20%)
Potassium 782mg (22%)
Total Carbohydrates 49.3g (16%)
Dietary Fiber 13.9g (56%)
Sugars 8.9g
Protein 15.3g
Vitamin A 1% • Vitamin C 8%
Calcium 21% • Iron 29%
Nutrition Grade A
* Based on a 2000 calorie diet
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Credit belongs to Fork & Beans
Awesome chickpea omelet! (Vegan)
