Eggless Chickpea Flour Omelette

DSC_0674 DSC_0686

A little while ago my Mum went to a market and picked us up some vegan treats for our lunch. We shared a chickpea flour frittata & a polenta and lentil lasagne. They were both absolutely amazing, I couldn’t believe they were vegan!! Vegan food is so far from boring it’s untrue! I managed to find some chickpea flour (or gram flour as it’s otherwise known) in my local health food shop in Falmouth, but you can also get it from Indian grocery stores. It’s normally used in Indian cooking to coat vegetables for pakoras or to make flatbreads. It is pale yellow and powdery and has an earthy flavour best suited to savoury dishes.

I searched and searched for a recipe to make a chickpea flour omelette/frittata but there was barely anything on the inet. So I came up with this without even a basic recipe to hand. It’s taken a few attempts to get it right, but this is the finished product and I am very happy with it and I am very excited to share it with you as I know you will love it! I actually prefer it to regular omelettes/fritatta, it’s so tasty, light and fluffy! It’s great for those intolerant to eggs or vegans who can’t have regular omelettes, they no longer have to miss out! And it’s gluten free! It’s the sort of meal you can have morning, noon or night :)

Please do let me know if you give it a try!


1/2 cup of chickpea flour/gram flour

3/4 cup water

1/2 tsp turmeric

1 garlic clove

4 spring onions or half a red onion

1/3 of a pepper (I used yellow)

1/2 of a chilli de-seeded

2 slices of German salami (leave out if vegetarian/vegan)

Small handful of fresh coriander

small handful of spinach

sprinkle of pink Himalayan salt and pepper

Extra Virgin olive oil for frying


Heat a tbs of olive oil in a large non-stick frying pan. Chop the garlic, pepper, spring onions and chilli and add to the pan. Fry for five minutes/until the pepper has softened. Take off the heat and set aside.

Add the the chickpea flour, turmeric and water to a bowl and whisk until all of the flour has dissolved in the water and a pancake-like batter has formed. Add in the ingredients from the pan. Slice the salami into thin strips and add to the bowl along with some salt and pepper. Mix.

Add a tbs of olive oil to the pan and put it on a medium heat. Pour in the mixture from the bowl and spread it evenly across the bottom of the pan. Top with some spinach  and fresh coriander. Cook for about ten minutes until it’s almost cooked and bread-like but the top still slightly wet. Place the pan under a grill for a couple of minutes until the top is fully cooked.

Using a slice, remove your omelette from the pan. It may stick slightly at the bottom but it will come away using the slice. Serve with some spicy sauce and salad :)

You can use any vegetables you like. Some vegetables can even be added to the batter–just make sure that they are smaller pieces or have been cooked beforehand.


  1. lennae87 October 24, 2014 / 10:02 am

    Yum! I love the sound of this :)

  2. Sophie December 10, 2014 / 5:09 am

    I have seen chickpea flour omelette recipes all over my favourite blogs & yours looks easy to make! MMMMM!

  3. Megan August 11, 2015 / 6:29 pm

    I just made this- simple but yummy! Perfect for ‘I’m not sure my body can take cooking’ days’! Thank you for the recipe. Looking forward to trying some more of yours!

Leave a Reply

Your email address will not be published. Required fields are marked *