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Vegan Chickpea Omelette

Besan is a pale yellow flour made from ground, dried chickpeas, a legume referred in India as chana dal. This nutritious, high-protein flour is used a variety of ways in Indian cooking – as thickener for sauces, batter for fried foods, use as a substitute for eggs in certain recipes to bind ingredients together.

Ancient Wisdom of Ayurveda:

  • Chickpea flour or Besan has astringent and sweet rasa (taste), has cooling virya (potency) and has a pungent vipak (post digestive taste)

  • Besan is dry, rough and heavy gunas (qualities) and can cause bloating and gas. Adding spices to besan can help with digestion.

  • Besan can aggravate Vata and pacify Pitta and Kapha dosha.

Modern Evidence Based Science:

  • A cup of Chickpea flour provides 356 calories, 20 grams of protein, 6 grams of total fat, 10 grams of dietary fiber and a good source of many vitamins and minerals.

  • Chickpea flour is obtained from Garbanzo beans and is vegan and gluten free.

Vegan Chickpea Omelette is a super easy dish to prepare and can be enjoyed for breakfast, lunch, dinner or after school snack for kids. It is well balanced and tasty. You can change the vegetables added to the recipe based on seasons to make it seasonally balanced.

Slideshow of Ingredients and Steps

INGREDIENTS: (4 servings about 6 – 7 inches in diameter)

  • 1 cup chickpea flour (also known as Besan or Bengal gram flour)

  • 1/2 cup spinach, chopped

  • 1/2 cup carrot, shredded or chopped

  • 1/2 broccoli stalks, chopped (I always save them)

  • 1 cup water


  • 1 inch fresh ginger root, minced

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon whole cumin seeds

  • 1/4 teaspoon roasted cumin seed powder

  • 1/4 teaspoon red chili powder

  • Salt to taste

  • Cooking oil


  • Combine all ingredients in a bowl and gradually add up to 1 cup water to get a smooth batter.

  • Heat a cast iron skillet. Rub 1/2 teaspoon of oil all over the skillet (See below for a easy tip to make your skillet non-stick).

  • Pour a ladle full (1/2 cup) of batter and spread to form a circle - about 6 inches in diameter.

  • Add ½ teaspoon of oil around the perimeter of the omelet or pancake.

  • Let it cook until omelette s slightly crisp. Flip the omelette upside down.

  • Let it brown and crisp on both sides

  • Serve hot with ketchup or chutney.


  • To peel ginger use the back of a spoon. It is super easy!!

  • Cut a small potato in half and stick a fork on top, dip the cut side of the potato in oil and brush skillet. This makes the service of the cast iron skilled to be non-stick and aids in flipping omelettes.



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