Vegan Chickpea Omelet

Ingredients:

1 cup chickpea flour
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon Indian black salt KALA NAMAK (a volcanic salt with a distinctive sulfurous aroma - often used to mimic the taste of eggs in vegan dishes).
¼ teaspoon black pepper
¾ teaspoon salt (to taste)
¼ teaspoon ground turmeric
1-2 tablespoons nutritional yeast (optional)
1 cup water
1 tablespoon finely chopped fresh mint
3 tablespoons finely chopped or grated and drained inner soft part of zucchini (optional)
¼ small onion, finely chopped
3 tablespoons fresh parsley, finely chopped

Directions:

1. In a large bowl, mix all dry ingredients. Then add water and whisk until a smooth dough forms.
2. Add the herbs and onion (and the zucchini pulp with the excess liquid squeezed out – but you don’t need to use the zucchini). Mix everything together as evenly as possible.
3. Heat a non-stick frying pan over high heat, then reduce the heat to low and pour the batter into a round omelette shape. Let the heat create air bubbles, and when the edges are browned, flip and cook for another minute. Since this recipe doesn’t use oil, make sure that a spatula slides easily under the chickpea omelette before flipping it. If not, the omelette is not cooked enough and it’s too early to flip it.
4. Repeat this process until all the batter is used. Serve the omelette warm. You can serve it with fresh vegetables “wrapped” in the omelette!

Yield: 6 servings
Recipe: plantbasedfolk.com