Chickpea Omelets

PREP: 30 minutes | YIELD: 8 crepes


Adapted from Spice: Flavors of the Eastern Mediterranean by Ana Sortun

PREP: 30 minutes

YIELD: 8 crepes



  • 1 ½ cups Chickpea flour
  • 1 tsp. Salt
  • ½ tsp. Ground black pepper
  • 1 ½ tsp. Ground cumin
  • 1 ½ cups Water
  • ¼ cup Extra-virgin olive oil plus more for cooking and drizzling
  • ¼ cup Grated Parmesan cheese



  1. Preheat the oven to 350 degrees Fahrenheit
  2. In a small bowl, whisk together the chickpea flour, salt, pepper, and cumin.
  3. Slowly whisk in the water until it forms a smooth batter.
  4. Whisk in the olive oil and 2 Tbsp. cheese.
  5. Allow the batter to rest at room temperature for 15 minutes.
  6. Heat an 8-inch nonstick skillet over medium-high heat.
  7. Add 1 tsp. oil followed by a scant ½ cup of the batter, swirling the pan to evenly coat the bottom.
  8. Reduce the heat to medium and cook for 5-6 minutes, until the batter crisps around the edges.
  9. Flip the crepe without breaking.
  10. Cook for 2-3 minutes and then place in a single layer on a heavy baking sheet, smoother side facing up.
  11. Repeat with the remaining batter.
  12. Sprinkle each crepe evenly with the remaining Parmesan and drizzle with a small amount of olive oil.
  13. Bake for 4 minutes until the edges crisp up.
  14. Remove from the oven and serve while hot.



Chickpea crepes are a good vegan omelet substitute. Parmesan may also be swapped out for nutritional yeast.

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