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Baked chickpea omelette with mushrooms
Normally you have to cook chickpea omelette in a pan and then when you have to turn it, it often falls apart. Or you don't cook it for long enough. And other times you cook it for too long on one side and it's either burnt or dry or both. That's why I came up with this recipe where you bake it instead. I even found that the texture is better, it's a bit more moist.
And I am only using 3 ingredients (if you don't count water): chickpea flour (also called gram or besan flour), salt and garlic powder (you can also use 1 small clove of fresh garlic - just make sure you blend it well). I've seen lots of recipes for chickpea omelettes using baking powder but that really isn't necessary. I always try to strip down recipes to the most essential ingredients without compromising taste. I don't like over-complicating things. And this chickpea omelette is a good example.
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Being always very busy I was looking for a quick dinner or breakfast recipe idea where I didn't have to spend a lot of time cooking. I have a lot of gadgets as home as well that help me to reduce cooking time but I wanted to go back to basics. So this omelette just takes 5 minutes preparation time and 20 minutes in the oven. It leaves me time for more important things like watching tv after a long day at work ;-)
And most importantly the taste was absolutely amazing. I had it three evenings in a row!
One day I also drizzled tahini dressing on top. You can find the recipe here.
Serve your chickpea omelette with a refreshing green salad on the side.
Lay the mushrooms on the batter in a star shape.
The combination of the vegan chickpea omelette with the mushrooms was heavenly. And I don't know why but it had a distinct egg taste and that even without having added kala namak salt.
INGREDIENTS (1 omelette):
Vegan chickpea flour omelette ingredients:
- 150ml water
- 50g chickpea flour (also called gram or besan flour)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 large flat mushroom
- Black pepper (optional)
Preheat your oven to 200C (390F).
Then add all vegan chickpea flour ingredients into a blender and blend for a few seconds until you get a smooth batter.
Grease a non-stick pan with some oil, evenly distribute with a kitchen towel. Pour the batter into the pan.
Then slice up a large flat mushroom and lay it on the batter in a star shape.
Bake in the oven for 20 minutes.
When you take it out be very careful not to touch the handle! It's so tempting to do so and it happened to me before as well, please remember the handle is still very hot.
Plate the chickpea omelettes with some freshly chopped parsley and sprinkle some black pepper on top to taste. Serve with a refreshing green salad. Enjoy!
If you decide to make a bigger portion, make sure you are using a much bigger pan instead of making an omelette that's twice as thick. It's important that the chickpea omelette is baked evenly.
And if you like vegan omelettes then try my vegan egg omelette recipe with sundried tomatoes, mushrooms and spinach.
More Vegan Breakfast recipes