Having just done some funky yoga cleansing, we have been advised to undertake a
This vegan omelet may not look like it came out of the kitchen of Alain Passard but, if you like chickpea flour in bajhis and pakoras, you’ll enjoy this vegan omelet.
As well as the taste, chickpea flour is naturally gluten-free, high in fiber, iron, potassium, manganese, copper, zinc, phosphorus, magnesium, folate, vitamin B-6, and thiamine…phew!! That’s quite a nutrition kick! Not only that, but it also helps lower cholesterol, control diabetes, reduce fatigue and promote a healthy heart! (source).
This was my first attempt at a vegan omelet using chickpea flour (which might account for the appearance) but given the host of health benefits I will definitely be persevering…watch this space!!
- 3 heaped tbsp chickpea flour (gram flour/ besan)
- 1/2 medium onion* (diced)
- 120 ml cold water
- 1 tsp each of dried tarragon and parsley (or any herbs that take your fancy, fresh or dried)
- Tbsp olive oil
- Another Tbs olive oil
- Salt and pepper
* I know, I know – what do you do with the other half, right? My granny used to leave onions around the house to prevent flu! Sounds weird, but google it – it’s a thing!
- Combine flour, herbs and salt and pepper
- Whisk in the water until you have a batter
- Heat the oil on medium and fry the onions until soft
- Turn heat to low and pour in the batter
- After 4 or 5 minutes flip your omelet
- Serve – hopefully, it’ll look better than mine!
In my defense we have almost nothing in the cupboard – by choice, I would certainly have used fresh herbs and probably a shallot instead of an onion. Anyhoo…enjoy!!