1 cup chickpea (garbanzo) flour
1 cup water
2 tablespoons nutritional yeast
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon baking powder
1/4 teaspoon turmeric
2 scallions, finely chopped
2 tablespoons chopped fresh cilantro or parsley
2 tablespoons chopped mild or hot canned chili peppers
Optional fillings and toppings: chopped roasted pepper, chopped tomato, chopped artichoke, chopped cilantro, sliced black olives, avocado, shredded vegan cheddar or regular cheddar cheese.
Whisk or blend together the chickpea flour, water, nutritional yeast, lemon juice, mustard, salt, pepper, onion powder, baking powder and turmeric. Let the mixture sit for 10 minutes.
Add chopped scallions, cilantro (or parsley) and chili peppers. Heat a small pan over medium heat and spray generously with cooking spray. When hot, ladle 1/3 to 1/2 cup of the mixture into the pan. The poured batter should not be more than 1/4-inch thick. Thick batter will make the omelet too gummy. Swirl to cover the bottom of the pan. Cover the pan and let steam until the bottom is lightly browned, about 3 to 5 minutes. Loosen carefully and flip the omelet; cook an additional 3 to 4 minutes. Enjoy as is or add optional fillings and/or toppings.
Recipe Copyright © 2019 Jan Findlater. All rights reserved.