11-27-2020, 01:32 PM
Egg substitute:
Mix with equal parts water, it can be used as an egg replacer in your recipes. (1 1/2 tbsp chickpea flour mixed with 1 1/2 tbsp water = 1 egg).
Flatbread
1 C chickpea flour
1 tsp salt
1/4 tsp ea: black pepper, garlic powder
1 C warm water
1 Tbsp olive oil + more for the skillet
Fresh or dried herbs, optional
Whisk together dry ingredients. Whisk water + oil into flour mix til completely combined. Add herbs if desired.
Preheat skillet & liberally grease with more oil. Pour batter & cook, like making pancakes. Or make 1 large "cake" if using a 10-in skillet.
Can top with just about anything: sauteed spinach, sun-dried tomatoes & fine minced red onion;
hummus, mushrooms & chopped peppers;
pizza sauce & fav toppings;
chutney, guacamole, etc
OR: substitute honey powder, sugar or maple syrup for the pepper & garlic powder & substitute a neutral flavor oil for the olive oil. I add a dash or 2 of cinnamon to the 1/2 tsp honey powder for pancakes.
Chickpea Omelette
Mix with equal parts water, it can be used as an egg replacer in your recipes. (1 1/2 tbsp chickpea flour mixed with 1 1/2 tbsp water = 1 egg).
Flatbread
1 C chickpea flour
1 tsp salt
1/4 tsp ea: black pepper, garlic powder
1 C warm water
1 Tbsp olive oil + more for the skillet
Fresh or dried herbs, optional
Whisk together dry ingredients. Whisk water + oil into flour mix til completely combined. Add herbs if desired.
Preheat skillet & liberally grease with more oil. Pour batter & cook, like making pancakes. Or make 1 large "cake" if using a 10-in skillet.
Can top with just about anything: sauteed spinach, sun-dried tomatoes & fine minced red onion;
hummus, mushrooms & chopped peppers;
pizza sauce & fav toppings;
chutney, guacamole, etc
OR: substitute honey powder, sugar or maple syrup for the pepper & garlic powder & substitute a neutral flavor oil for the olive oil. I add a dash or 2 of cinnamon to the 1/2 tsp honey powder for pancakes.
Chickpea Omelette
- 1/4 cup chickpea flour
- 1/3 cup water
- 1 tbsp nutritional yeast (optional, but gives a cheese taste)
- 1/4 tsp salt (black salt for a more egg like flavor)
- 1/4 cup vegetables of choice
- 1 tbsp oil for frying
- Mix chickpea flour, nutritional yeast, salt and water and stir until there are no lumps.
- Dice up whatever veggies you want to add to your omelette. (about ¼ cup of veggies per omelette).
- Add oil to a well-seasoned iron skillet or a non-stick frying pan and saute the veggies on medium-low for about 3-5 minutes until they become tender.
- Remove the veggies and add them to the batter and give the batter another stir.
- Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)
- Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle. (Make sure there is no wet batter left in the center).
- Top with cheese and fold over so that the cheese is in the middle.
- This recipe is for 1 omelette, adjust the number of servings to the number of omelettes that you want to make.
- Make sure to use a well-oiled pan to avoid sticking.
- Chickpea omelettes tend to stick to the pan, so be sure to use enough oil, allow the omelette to cook until it becomes solid, and loosen it from the bottom of the pan before flipping.
- Cover the frying pan with a lid for a minute or 2 while cooking to help it cook more evenly.
- Raw chickpea flour tastes terrible! Don't eat it until it's fully cooked!
- Nutrition Facts
Amount Per Serving (1 omelette)
- Calories 297 Calories from Fat 144 % Daily Value* Fat 16g. 25% Saturated Fat 1g. 6%Sodium 626mg. 27%Potassium 500mg. 14%Carbohydrates 26g. 9%Fiber 6g. 25%Sugar 3g. 3%Protein 11g. 22%Vitamin A 2310IU. 46%Vitamin C 4.7mg. 6%Calcium 25mg. 3%Iron 2.3mg. 13%* Percent Daily Values are based on a 2000 calorie diet.