A really good chickpea omelet, how long have I been looking for it! As it is in life, you find the best things when you least expect them. Admittedly, there was a good chance that I would find a good vegan breakfast at the first vegan hotel in Greece. I didn’t expect it to be so incredibly good, though. For once, this recipe is not directly from me, but is the intellectual property of Aggel Charami, the head chef of the Hotel Koukoumi in Mykonos. It’s a dream and I could eat it every day. It’s also gluten-free and full of healthy fiber. Let’s get started together.
Chickpea omelet vegan and gluten free
This chickpea omelet is fluffy, aromatic and hearty. Perfect for your vegan breakfast or brunch together with the family. I made a big platter right away on New Year’s Day and we were all well fed afterwards. When I was still eating eggs, omelets were always quite heavy on my stomach. I no longer have that problem with the vegan diet. The feeling of satiety is there, but it is somehow different, lighter and more digestible.
Let’s get to the ingredients, chickpea flour, nutritional yeast flakes, baking powder, smoked paprika, oregano, kala namak and oat milk. All together in the blender with it and process to a liquid dough. Allow to set briefly and in the meantime make the filling.
To do this, I heat a small amount of oil in a pan and saute the mushroomsand spinach in it. The spinach can be fresh or frozen. Deglaze the filling with a little tamari or soy sauce and it’s ready.
TIP: Add fresh spinach at the very end, add frozen spinach to the pan with the mushrooms right at the beginning.
Vegan recipes with chickpea flour
Let’s take a look at chickpea flour together. Why is it so healthy? I have summarized the facts for you:
- Chickpea flour can be used for sweet and savory dishes
- It it gluten free and a very good binder
- Valuable source of fiber and protein
- Well satiating and particularly rich in magnesium, iron, calcium and potassium
- Suitable for low carb diet
TIPS FOR BAKING OUT
You might think that there is nothing you can do when baking out the chickpea omelet. Unfortunately, that’s not quite the case (believe me, I speak from experience). How many times have I had the perfect batter and then wanted to throw the pancakes out the window along with the pan? Especially for omelettes and pancakes, I am convinced of a well coated pan. With my new pans I hardly need any oil and I’m totally happy. The investment is definitely worth it.
Finally, here’s a vegan vacation tip from me, and that’s the Koukoumi Hotel on Mykonos. It is a beautiful new hotel with stylish modern decor and in fact the first vegan hotel in Greece. At Koukoumi, not only is the food vegan, but so is everything else you can find in terms of decor. From the cosmetics, to the mattress, to the pool, everything is well thought out and 100% plant-based. The cuisine is equally outstanding, thanks to the talented chef Aggel Charmi. She whips up the perfect Greek dishes and impresses with an outstanding breakfast buffet, where even gluten-free eaters get their money’s worth. Check out my Instagram profile for more info and pictures.
I’d say we’ll start off with these hearty gluten-free omelets. I wish you a lot of fun baking and of course a review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes.
Chickpea omelet (gf)
FOR THE OMELETS:
- 160 ml Vegetable milk I take oat milk, but it also works with water
- 90 g Chickpea flour
- 2 tbspn Nutritional yeast flakes
- ½ tbspn Baking powder
- ½ tbspn smoked paprika
- ½ tbspn Oregano
- ½ tbspn Kala Namak
FOR THE FILLING:
- 15 ml Oil I use a high heat frying and baking oil
- 150 g Mushrooms sliced
- 150 g Spinach frozen, (or 4 cups fresh
- 30 ml Tamari or any other soy sauce of your choice
- Hot sauce I use the Sirachra from complete organics
- Fresh coriander leaf
- Heat pan to medium heat. Prepare a small bowl with high-heat oil and a silicone brush.
- FOR THE OMELETTES provide a bowl, vegetable milk, chickpea flour, nutritional yeast flakes. Add in baking soda, smoked paprika, oregano and kala namak. Mix with a whisk until smooth. Alternatively, use a high-powered blender with a dough program to make it.160 ml Vegetable milk, 90 g Chickpea flour, 2 tbspn Nutritional yeast flakes, ½ tbspn Baking powder, ½ tbspn smoked paprika, ½ tbspn Oregano, ½ tbspn Kala Namak
- In the meantime, heat another pan FOR THE FILLING heat. Heat oil, add mushrooms and spinach and sauté for about 5-7 minutes. Deglaze with tamari and cover. Let stand until pancakes are baked out.15 ml Oil, 150 g Mushrooms, 150 g Spinach, 30 ml Tamari
- Dip the silicone brush into the oil and brush the bottom of the pan. It can also be baked without oil, but then the pancake will be a little drier.
- Using a soup ladle, skim off a portion of batter and pour into pan, spreading batter evenly. Bake for about 2-3 minutesuntil the surface bubbles and is already slightly cooked through. Turn and fill with the spinach and mushroom vegetables. Sprinkle some vegan cheese on top and fold shut (see video). Remove and place on a plate.
- Repeat the step under point 5) until the dough is completely consumed and filled.
- Serve with herbs of choice and hot sauce (optional) and enjoy!Hot sauce, Fresh coriander leaf
- Best fresh.