If you're new to chickpea flour (also called besan flour), it's time to get around it. This fluffy omelette is both gluten-free and packed with protein and nutrients. A beautiful canvas on which to paint your avo and fill with veggies!
You will need
- 1 cup chickpea flour
- 1 cup any plant-based milk, such as almond, soy or coconut
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon baking powder
- Salt and pepper to taste
- 1 tablespoon olive oil (or sub water)
Filling and topping
- 1 tablespoon sesame oil (or sub water)
- 2 bunches bok choy, chopped or halved
- 1 cup bean sprouts
- 1 avocado, mashed
10 mins to prep
15 mins to cook
To make the omelette batter, whisk all ingredients except the olive oil in a bowl until there are no lumps. Set aside.
Add the sesame oil to a large non-stick fry pan over high heat. Fry the boy choy until golden brown. Set aside the bok choy.
On the same fry pan, add the olive oil and half of the chickpea flour batter. Swivel the pan to allow the batter to spread into a thin circle. When the edges of the omelette are cooked, bubbles have emerged on the surface and underneath the omelette is a light golden brown, flip the omelette. When underneath the omelette has turned golden brown, remove.
Repeat for the remaining half of the batter.
Place each omelette on a serving plate and spread the mashed avocado on half of each omelette. Top with the bean sprouts and fold over the omelette. Serve with a side of bok choy.