A savory, egg-free omelet made with chickpea flour, fragrant herbs, and your favorite vegetables.

Ingredients

• Approximately 1⅔ cups chickpea flour (7 ounces / 200 g)
• 1⅔ cups plus 1 teaspoon water, with more as needed
• 2 teaspoons seasoning of choice, such as curry powder or a seasoning blend for beans
• 2 teaspoons dried thyme or herbes de Provence, to taste
• 2 teaspoons dried garlic
• Up to 2 teaspoons black salt or pink Himalayan salt, to taste
• 1 teaspoon baking soda
• Approximately 1 tablespoon lemon juice
• ¼ cup olive oil, optional*
• Coconut oil, for greasing the skillet
• Filling of choice: thinly sliced mushrooms, finely chopped tomatoes, green onions, parsley, dill, or cilantro

Instructions

1. Mix the batter. Combine the chickpea flour, seasonings, dried garlic, and salt in a bowl. Gradually whisk in the water until smooth.
2. Add the baking soda. In a small bowl, combine the baking soda with the lemon juice, then stir the foaming mixture into the batter.
3. Let the batter rest. Allow the chickpea flour to absorb the liquid. The batter should be pourable but slightly thicker than crepe batter. Add a little water if it is too thick, or a little chickpea flour if it is too thin.
4. Prepare the skillet. Warm a nonstick skillet and lightly grease it with coconut oil. Pour in enough batter to form a thin layer.
5. Add the vegetables. Scatter a small amount of your chosen mushrooms, finely chopped vegetables, and herbs over the top.
6. Cook gently. Cook over low heat until the underside is golden and the omelet is firm enough to turn. Carefully flip and continue cooking until the batter is cooked through.
7. Serve. Fold in half, transfer to a plate, and enjoy warm. Repeat with the remaining batter.

Measuring tip: Chickpea flour varies by brand, so weighing it gives the most consistent result.