Chickpea Flour Omelette (Vegan Egg Series Part 3)

This Chickpea Flour Omelette is a vegan egg substitution that is soft, fluffy and nutritious. It’s easy to make and only uses 6 ingredients. It’s packed in 10.7 gram of plant protein per serving, which is even more than a real egg.

Despite the humble look, it’s honestly just wholesome – quick to whisk up, hearty enough to keep you going, and endlessly adaptable to whatever flavors you fancy. Put it on toast, Omurice or noodles!

Jump to:

• 🧪The Secrets That Make This Recipe Work
• 💛Why You’ll Love A Chickpea Flour Omelette!
• 📝How to make Chickpea Flour Omelette
• 💞 Chickpea Flour Omelette: humans healthy, chicks happy
• 📖 Recipe
• 💬 Reviews

🧪The Secrets That Make This Recipe Work

• Himalayan Black Salt or Kala Namak
  • This is a volcanic mineral salt traditionally fired in a kiln with charcoal and various herbs, which chemically transforms the salt into a sulphur-rich compound, including Hydrogen sulfide (H₂S) which is the same gas responsible for the characteristic smell of boiled eggs.
  • So, the result? The Himalayan black salt has a pungent, savoury, eggy aroma, even though it's completely vegan.
• Nutritional Yeast or Nooch (affectionately)
  • It doesn’t taste like baking yeast or beer yeast at all, instead, it has a savoury and umami quality that is similar to the richness in eggs or cheese.
  • When combined with the aforementioned Black Salt, the combo can mimic the depth, creaminess and cheesy-taste of eggs.
• Silken Tofu: silken tofu blended in the mix creates a soft and fluffy texture that resembles traditional scrambled or fried egg.

💛Why You’ll Love A Chickpea Flour Omelette!

Beside the Eggy aroma and flavour without the egg, this recipe features chickpea which is incredibly healthy, and here’s why:

• Chickpeas are packed with high quality or plant-based protein.
• They’re also high in fiber which is the crucial nutrient found only in plants that keeps your gut microbiome healthy and boosts brain health.
• Chickpea can help prevent spikes in blood sugar due to its low glycaemic index alongside the high fiber content.
• Because they can promote satiety thanks to the richness in protein and fiber, you would reduce the urge to snack between meals. So overall good for weight management.

This is the Third recipe in my Vegan Egg Series. Check out the other versions here:

• Mung Bean Egg (part 1)
• Vegan Fried Egg (part 2)

📝How to make Chickpea Flour Omelette

Ingredients

• 90g chickpea flour
• 300 g silken  tofu
• 1 cup (200 ml) unsweetened plant milk (or water)
• 0.5  teaspoon Himalayan black salt (kala namak)
• Salt & chilli flakes (to taste)
• 1 teaspoon turmeric (optional for color)
• 4 tablespoon nutritional yeast
• 2-4 tablespoon cooking oil for frying

Instructions (with pictures)

• Add all ingredients (except for the cooking oil) in a blender and blend until smooth and creamy. The mixture should be pourable but thick enough to hold its shape when cooked. Set aside.
• Heat a non-stick pan over medium-low heat and add 1–2 tablespoons of oil.
• Pour in half of the blended ‘egg’ mixture, spreading it out into an even, thin layer (like a crepe).
• Cover with a lid and let it cook for about 3–5 minutes until the edges start to lift and the surface looks mostly set.
• Once set, carefully slide it onto a plate. Repeat for the other omelettes. The recipe makes about 4 omelettes.

💡Tips for Success

• Black salt is key – It gives the “eggy” aroma. Regular salt won’t cut it for this recipe.
  Fun fact: Despite its name, kala namak is pink to purple when ground, not black. The "black" refers to its unrefined form.
• Non-stick pans make all the difference for even cooking and easy flipping.
• The batter can be stored well in the fridge for up to 4 days - remember to give it a shake before using.
• Less is more: it’s always easier to add more plant milk if the batter is too thick than to fix a diluted one.
• No blender? No problem. Just whisk the chickpea flour and plant milk first before you add the rest of the ingredients.

💞 Chickpea Flour Omelette: humans healthy, chicks happy

One of the best things about making omelette from chickpea flour is that you’re not just creating a clever vegan substitute — you’re nourishing your body with real, wholesome ingredients. Chickpeas are a powerhouse of nutrition, and turning them into a savoury “egg” gives you all the benefits in a delicious and versatile form.

And with a touch of kala namak for that unmistakable eggy aroma, it’s a little kitchen trick that never disappoints. I think I might have solved my egg-craving when going fully plant-based once and for all!

Let me know if you have tried my Vegan Egg recipes by leaving a review below or tagging me on Instagram @veggieanh. I would love to hear what you think! 💞

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📖 Recipe