Chickpea Omelet 2.000

Deb Lindsey for The Washington Post

Staff Favorites Feb 29, 2016

When you're looking for ways to use up that bag of chickpea flour you have on hand, try this quick and easy pancake-type omelet -- good for breakfast, lunch or dinner. Adding a little baking powder makes it fluffier.

Plain Greek yogurt, leftover caramelized onions, sauteed greens and roasted squash make great pancake toppings.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

  • 4 large eggs
  • 1/2 cup water
  • 1/2 cup chickpea flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking powder (optional)
  • 1/4 teaspoon ground spice, such as cumin, sweet paprika, curry powder or garam masala
  • 1 tablespoon olive oil


Whisk the eggs in a bowl until well blended, then whisk in the water, chickpea flour, salt, pepper, the baking powder, if using, and the spice of your choice, until well combined and lump-free.

Heat the oil in a small nonstick skillet over medium-low heat. Pour in the egg mixture; cook undisturbed for about 5 minutes. Once the underside is set and lightly browned but the top isn’t fully set, carefully flip the omelet. Cook for about 1 minute more; the omelet is done once the second side is set.

Cut into quarters and divide between plates. Serve right away.

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Recipe Source

Adapted from a recipe by Alaina Sullivan, who is a designer for Bon Appétit magazine.

Tested by Jayne Orenstein.

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