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Fluffy indian chickpea omelettes with spiced tomatoes (gluten free)
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5 from 1 vote

Fluffy Indian Chickpea Omelettes with Spiced Tomatoes (Gluten Free)

Indian spiced and fluffy chickpea flour ‘omelettes’ served with sticky tomatoes. A fantastic combination and perfect for brunch or lunch.
Course Breakfast, Lunch, Main Course
Cuisine Plant-based
Diet Gluten Free, Vegan, Vegetarian
Keyword Chickpea omelettes, Gram flour, Plant-based, Spiced tomatoes, Tomatoes, Vegan
Prep Time 20 minutes
Cook Time 20 minutes
Author Niki Webster

Ingredients

Makes 3 medium omelettes or 5-6 mini’s

  • 1 red onion sliced
  • 1 tsp olive oil
  • 1 1/2 cup gram flour
  • 3/4 pack organic natural silken tofu–approx 175g
  • 1 tsp sea salt
  • Twist black pepper
  • 1 tsp garlic granules
  • 3 tbsp nutritional yeast
  • 2 cups water
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds

Optional add ins

  • Fresh coriander
  • Handful spinach

For the quick tomato curry

  • 1 tbsp coconut oil or olive oil
  • 1 onion–roughly chopped
  • 1/4 tsp asafoetida
  • 1 tsp turmeric
  • 2 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • 4 cloves garlic sliced
  • 10-12 cherry to tomatoes or 4 tomatoes chopped
  • 1/2 cup water
  • 1 tsp sea salt
  • 1 tbsp coconut yogurt or cream–optional but delicious!

Optional add ins

  • Fresh coriander
  • Handful spinach
  • Leftover roast veg
  • Handful frozen peas
  • Chickpeas

Instructions

To make the omelettes

  • First, gently fry the onion in a small frying pan on a medium heat until soft and browning.
  • Turn off heat and set aside.
  • Add the flour, tofu, garlic, nutritional yeast, water, and seasonings to a blender. Blitz to combine until you get a smooth batter. Add the onion and set aside for 10 minutes.
  • Add a splash more oil to the frying pan, then add 1/2 cup of the batter to the pan and tip to distribute towards the corners of the pan.
  • Cook on a medium heat for approximately 2 minutes until there are bubbles in the chickpea omelette and you can lift the edges up easily. Either flip it and cook on the other side for 30 seconds to a minute or pop the whole pan under the grill to cook on the top. Repeat.

To make the tomato curry

  • Add the coconut oil to a large frying pan and heat to a medium heat. Add in the asafoetida and mustard seeds. When they pop, add in the cumin seeds and chilli flakes. Stir for a few seconds, then add in the onion. Fry for approx 8-10 minutes until soft and browning.
  • Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes.
  • Cook for a further 3-4 minutes, then add the water. Simmer for 5 minutes. Season well. Stir in the coconut yogurt.

Notes

3-6 servings