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 online.
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 kala namak) 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.