I realize that I never shared here what my book club gave me for a birthday present this year! Well, on the night of my birthday, we met at a pub for our usual lively conversation, bodacious belly laughs, and very little discussion of the actual book. When it came time to present me with my gift, my friends piled this enormous pile of gifts on the table in front of me! As I embarrassingly (but delightedly) unwrapped the first gift and saw that is was a lovely bowl, I immediately “got it”.
“Did you guys give me a bunch of dishes and bowls because you are sick of seeing the same dang dishes on my blog over and over again?”
Of course they tried to soften the blow “Not at all!” ”I didn’t even notice those blue dishes with the small white pattern that you use in every single post!”
Friends like these are truly priceless!
The truth is, I often think about better styling for my pictures. I know other bloggers spend time collecting props and settings and dishes and whatnot and it really does make their photos look beautiful and interesting.
But then I think about the gazillion things I have to get done as a business owner, and dishes and napkins fade to the back of my mind.
Yet, thanks to the amazing ladies of my spectacular book club, you my readers, will soon be treated to some VARIETY around here! Hallelujah, you proclaim!!
To kick it off, today we have delicious chickpea flour omelettes on lovely pale green plate. Ta da!
I had been looking for ideas for packed lunches for kids and hubster that don’t require eggs and cheese, so when I stumbled upon this idea for Indian chickpea flour pancakes HERE, I knew I had to try them. Try them I did and like them THEY did. I serve a pancake plain for my own lunch and wrapped in a sandwich for the lunch boxes. What a great, high protein, high fiber, low fat alternative to eggs!!
This is a very versatile recipe. You can use any vegetables and seasonings you prefer. The original recipes is here: http://tastespace.wordpress.com/2011/10/28/savoury-indian-chickpea-pancakes-besan-chilla/
Ingredients
- 4 scallions or 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 small tomato, finely chopped
- 1 cup chopped spinach or parsley
- 3/4 cup chickpea flour
- 1/4 tsp turmeric
- red pepper flakes to taste (optional)
- salt and pepper to taste
- 1/2 cup water (or enough to make a thick-ish pancake batter)
Instructions
- Mix all ingredients in a bowl.
- Heat skillet over medium-high heat.
- Lightly oil or spray with cooking spray.
- When pan in hot, pour in half of the batter and spread gently with the back of a spoon to make a uniformly thick pancake.
- Let cook for a few minutes until bottom is lightly brown, you can easily slip a spatula underneath, and pancake is firm enough to be easily flipped.
- Cook a few minutes on the second side to desired doneness.
- Slide onto a plate.
- Repeat with remaining batter.
This post is participating in Wellness Weekends HERE and Healthy Vegan Fridays HERE. Check them out!
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Looks awesome! I was never a big omelette person even before I went vegan but I would gladly try this version. Thanks for linking up to Healthy Vegan Fridays! Have a wonderful weekend!
Great recipe! I will add this one to my chickpea flour collection. I know some people do not care for the taste of the beans but I love that it is so versatile. Thanks for sharing on Wellness Weekends.
The besan chila is definitely one of our favourite repeater recipes. We’ve never though to add it to the middle of a sandwich. Neat idea!
Hi Janet, thanks SO much for the great recipe! They eat omelettes in sandwiches here so I thought why not?
Hi! I just made this tonight and it is perfect! After I went vegan, I really missed omelettes, so when I saw this I was overjoyed. And I just wanted to add that you are so inspiring! This blog really has helped me in my transition to veganism because all the recipes are so nutrient packed and healthy, not to mention easy for beginners like me to make. And I’ve become addicted to certain foods because of you
but all healthy ones, like dates and nutritional yeast. So thank you!
Hey Erica, I feel the same way about this recipe. Thanks so much for saying I have inspired you. It means so much to me to hear that! I’m glad you’re here. – emily
They were really delish ! I added a bit of nutritional yeast and threw in some kale. Thanks Emily for ANOTHER great recipe
WOWOWOWOWOWOW!!!! I wish I had quadrupled the recipe. I used kale for the green. Trying hard not to eat the other one before my husband comes home . . . Thank you!
Haha, you are too cute. So glad you liked it! I have started making mine with 1/2 cup chickpea flour, 1/2 cup salsa, and 1/2 cup water and cooking just one, so I have the one big serving for myself!