Chickpea Flour Omelette with Avo & Asian Veggies

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!

Preparation time Prep: 10 mins
cook 15 mins
Skill level Easy Peasy

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


  • 1To make the omelette batter, whisk all ingredients except the olive oil in a bowl until there are no lumps. Set aside.
  • 2Add 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.
  • 3On 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.
  • 4Repeat for the remaining half of the batter.
  • 5Place 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.
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