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Quick & Filling Chickpea Omelettes

When you decide to stop eating animal products, everyone has that one thing that is really hard to think about not eating. For me it was eggs.

I’d eat eggs for breakfast almost every day and saw them as an easy way to enjoy a healthy, protein rich breakfast. I loved them poached, scrambled, boiled… any which way. I just loved them.

So when I perfected this recipe it was a real breakfast-saver for me. And anyone else visiting the restaurant, who felt the same!

I always start by caveating this dish, like I do some other plant-based recipes… please please acknowledge that this is a substitute and won’t turn out exactly like a traditional omelette. It’s not an omelette made with eggs and therefore won’t give the same result. However…

They are a GREAT vegan substitute in that they’re protein-rich, super filling, can be enjoyed in the same way as an omelette and are just as delicious, if not a little bit more so. And that’s without the fact they’re obviously cruelty-free AND better for the planet. So yeah… these are awesome and you need them in your life!!

The main ingredient we use is gram flour, which is chickpea flour and so is sometimes called that. You often find it in the world food section, rather than with the other flours but most large supermarkets do stock it.

Tips for a great omelette:

When you make your mix up, add your water a bit at a time to avoid getting lumps. If you add all the water at once you’ll be chasing them around the bowl.

Even easier… use a blender. That way you can just throw it all in and switch it on. Perfect for blurry-eyed mornings.

Test your pan heat with a little bit of mixture before putting the 1st omelette in. I often find I get the right heat by omelette no 2.

Make double the batch and store the extras for another breakfast or lunch. They’ll keep for a couple of days in the fridge and make quick, filling meals super easy.

Watch the video below for the full tutorial and lots of other tips!

Serving suggestions:

Sliced avocado & black pepper - simple and completely delicious!

BLT - stuff your omelette with your favourite sandwich filling, like BLT (plant-based of course).

Sautéed mushrooms - another simple one and one of my faves.

Asian twist - add sweet chilli sauce and fresh coriander to some stir-fried veggies for a South East Asian twist. I actually love this for breakfast.

Melted cheese - instead of flipping your omelette cover it in grated vegan cheese and pop it under the grill so the cheese melts while the top is cooking!

Basic Chickpea 'Omelette'

Yield: 2 (4 omelettes)
Author: The Brook: Plant-Based Kitchen
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min


  • 1 cup gram flour
  • 1 cup water
  • 1 tsp baking powder
  • 1 tsp mixed herbs
  • 1 tsp apple cider vinegar
  • 1/2 tsp Indian black salt (Kala Namak)
  • Oil for coating the pan


  1. Add all the dry ingredients into a bowl and mix well (gram flour, Indian black salt, mixed herbs and baking powder).
  2. Slowly add water to dry mixture, start with ⅓ of water first then keep adding.  Make sure no lumps in it so stir well.
  3. When all the water is added, add the apple cider vinegar.  It should be a light liquid consistency.
  4. Put your lightly-oiled frying pan on a medium/high heat.
  5. Once it's hot add a small ladle of the mixture, moving pan as you add - this should be 1/4 of your total mixture).
  6. When edges start to dry slightly and you can move a pallet knife around it, flip over using a fish slice. 
  7. Cook the other side and serve - note that the other side won't need as long.
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