Soaking time: 12h
Sprouting time: 12h (optional)
Prep time (the batter): 5 minutes
Prep time (frying): 40 minutes or cook time (baking): 25 minutes
Say goodbye to chickpea flour and try my vegan omelette made with sprouted chickpeas instead. I love this recipe because it’s moist, fluffy and has got texture. Moreover, sprouting improves the flavor and makes chickpeas easier to digest.
- First, soak the chickpeas overnight or about 12 hours. Then, rinse/drain and leave in a sieve covered with clean cloth until visible sprouts emerge from the chickpeas (it’ll take about 12 hours). If possible, rinse the chickpeas several times daily. Get more details from my post How to Sprout Chickpeas.
- Next, add 1 cup of sprouted chickpeas along with all the other ingredients (except fresh parsley) into a blender or mixing beaker. Blend until you have homogeneous batter. Don’t worry though, it’s not supposed to be silky smooth.
- For frying: place 2 tablespoons (or one heaping tbsp.) of batter onto hot non-stick pan and pat it into a 10 cm (3.9 inch) circle (check the video).
- Once it’s cooked on top (it took 6 minutes on a gas stove with medium heat), flip the omelette over and fry for about 3 more minutes. Then, place the omelette on cooling rack or plate and repeat until the batter is finished.
- Swipe the pan clean with slightly oiled kitchen paper between the omelettes to prevent them sticking to the pan. You can use coconut oil, olive oil or avocado oil.
- For baking: place all four omelettes on a baking sheet lined with parchment paper (divide the batter into four and ladle it onto baking sheet). Pat the omelettes into 10 cm (3.9 inch) circles using a spoon and bake at 175°C (350°F) for 25 minutes. Let cool before you try to separate them from the parchment paper.
- Method: Frying or Baking
- Serving Size: ¼ of the recipe
- Calories: 96.8
- Sodium: 8mg
- Fat: 2.03g
- Carbohydrates: 11.2g
- Fiber: 3.97g
- Protein: 6.48g
Keywords: omelette, sprouted chickpeas