Chickpea flour is magic stuff.
If you’ve not used chickpea flour (also called “besan”, “garbanzo” or “gram” flour) it’s just ground dried chickpeas and don’t worry – it’s easy to get hold of. Most supermarkets will stock it but you will certainly find it in Asian supermarkets, health food shops or [easyazon_link identifier=”B00KQ1AVAW” locale=”US” tag=”wallfgirl-20″]online[/easyazon_link].
When it comes to the flavour, it’s fairly plain but picks up other flavourings well. For a real “eggy” taste, a pinch of black salt (or [easyazon_link identifier=”B01N2SJTYM” locale=”US” tag=”wallfgirl-20″]kala namak[/easyazon_link]) really helps create that traditional flavour.
I’ve been wanting to try a vegan spanish omelette recipe for a while now and it wasn’t until I had some leftover new potatoes from my previous recipe, that I had an excuse to do it.
The chickpea flour did not disappoint and created the most moreish flavour and texture in this omelette.
What I really love about this recipe is that it can be eaten hot or cold. Perfect for packed lunches, picnics or on the go snacks. Plus, it’s very filling, naturally gluten-free, high in protein and low calorie.
The perfect meal, really.
- 2 tbsp Olive oil
- 1 large red onion, sliced
- 300 g new potatoes, waxy potatoes, cut into medium slices
- 1 cup chickpea flour
- 240 ml / 1 cup water
- (optional) A pinch of black salt / kala namak
- Salt & pepper, to taste
- Heat 1 tbsp of the olive oil in a large medium pan and add the chopped onions and potatoes. Cook on a low heat for about 20 minutes until the potatoes are cooked through. Add a splash of water, if needed, to help the potatoes cook.
- Meanwhile, mix the chickpea flour and water together in a bowl with the salt and pepper (and black salt, if using).
- Once the potatoes and onions are cooked, add them to the chickpea mix and stir gently to combine.
- Rinse the frying pan and heat with the remaining 1 tbsp olive oil.
- Add the chickpea mixture and cook on a medium heat for 5-8 minutes until the bottom is cooked.
- Once the top is starting to cook through, gently flip it over (using a plate to transfer it back into the pan) OR pop the frying pan under a pre-heated grill to cook the other side.
- When both sides are brown and the omelette is cooked through, cut into 8 slices and serve hot or cold with a green salad. Keeps well for up to 3 days in the fridge. Enjoy!