Here is another variation on the vegan chickpea flour omelete. Some people feel that chickpea flour alone makes a rather bitter tasting mixture, so this omelete mixes in some corn meal for sweetness and crunch, tofu, lots of fresh herbs and garlic. The texture is crispy on the outside and fluffy within.
I had to duke it out with my son and dog who both wanted to share!
The original recipe can be found in Hebrew HERE.
- 1/2 cup chickpea flour (kemach hummus)
- 1/2 cup corn meal (kemach tiras)
- 200 grams firm tofu
- 1 cup hot water
- 1 handful chopped cilantro (cusbara)
- 1 handful chopped parsley
- 2 scallions, chopped
- 2 cloves garlic, crushed
- salt and pepper to taste
- oil for frying
- Place tofu and 1/2 cup hot water in the food processor and process until smooth.
- Mix the flours in a bowl.
- Stir in the tofu cream and all the herbs and garlic.
- Slowly drizzle in the remaining water, stirring, until you have a thick pancake batter.
- Season liberally with salt and pepper.
- Heat some oil or spray in a non-stick pan until hot.
- Spread in omelette mixture with the back of a spoon and kind of press and make sure it is even in the pan.
- Allow to cook 5-7 minutes on medium high.
- Flip out onto a plate and then slide back into the pan to cook the second side.
- Cook 2-5 minutes until golden and crispy.
- Share with someone you love.
- Many someones...