Spinach Quinoa Chickpea Omelette Vegan Soy-free

Allergen Information: Free of Dairy, egg, corn, soy, yeast, gluten, grain, nut.
Makes 3 7 inch pancakes . Easily doubled

  • 1/2 cup chickpea flour
  • 1/2 cup lightly packed spinach
  • 2 Tbsp packed cilantro
  • 1/2 cup cooked quinoa
  • 1 Tbsp flaxmeal
  • 1 cup water
  • 1/4 tsp salt
  • 1/4 tsp each of garlic powder, mustard powder, cumin powder, cayenne powder
  • a generous pinch of kala namak (black salt)
  • 2 tsp nutritional yeast (optional)
  • 1/2 tsp baking powder
  • 1/2 tsp lemon juice
  • 2 Tbsp finely chopped red onion


  1. Put everything till lemon juice in a blender and blend until smooth. Add in the onion to the batter. Add other finely chopped veggies or bell peppers to the batter if you like.
  2. Heat a thick bottom girdle at medium heat. When hot, grease with a little oil. Add a 1/2 cup of the batter to the pan. Spread by tilting the pan to all sides.
  3. Cook 5-7 minutes or until golden, then flip and cook for another 5-6 minutes.
  4. Serve hot as is, or with ketchup, Sriracha, ranch dressing or other dressing of choice and with roasted veggies or potatoes. I filled mine with potato and bell pepper with indian spices.

Variations: Add other greens. Or remove the greens from the batter and saute and use as filling. You can also use cooked millet or other grains in the batter.

Recipe Credits: