Chickpea Nomelettes with Kale
Jun 26, 2012
Linda Watson in beans, breakfast, chickpea flour, garlic, greens, kale, lemon, onions, vegan

Nomelettes are not omelettes but they can play one at breakfast, brunch, or a casual dinner. Make easy pancakes from chickpea flour and wrap around your favorite filling. The result has the toothsome tenderness of an omelette without any cholesterol or disturbing uncooked gooey parts. This recipe calls for a filling of cooked kale with onions and raisins, but you could use any omelette filling.

wrap a chickpea-flour pancake around sauteed greens for a healthy vegan omelette replacement

Chickpea-Flour Nomelettes (or Egg-free omelettes)

Active time: 20 minutes. Total time: 20 minutes. Makes 4, serving 2 as a main dish or 4 as a side.





  1. Make filling. Mince garlic and set aside. Spread olive oil evenly on the bottom of a medium pot and heat over medium-low heat. Chop onion and add to pan, stirring occasionally to prevent burning.
  2. Rinse kale well, then tear or cut off leaves from stems. Chop stems into 1/4-inch pieces, adding stem pieces to onion mixture as you go. Chop leaves into strips about 1/4-inch wide and 3 inches long.
  3. When onion is tender, stir in garlic and then stir in kale leaves and raisins. Cover pot and reduce heat. Let greens steam for about 8 minutes until chewy-tender, stirring occasionally to prevent burning. When kale is chewy-tender, remove from heat.
  4. Make nomelettes. Heat ground flax seed and three tablespoons water in a microwave-safe bowl on high for 45 seconds, then stir until texture becomes eggy.
  5. Put chickpea flour, baking powder, salt, pepper, and lemon zest in a medium bowl and mix with a fork. Add remaining water and stir until smooth. Add flaxseed "egg" and olive oil and stir until well combined.
  6. Heat a medium, non-stick skillet or a griddle to medium. Brush with olive oil. (Make one pancake at a time in a skillet and two at a time on a griddle.) When skillet is hot, pour batter onto hot surface in a spiral and spread with the back of a ladle to create a thin pancake-like nomelette about seven inches wide. Cook for three or four minutes, until batter is nearly firm and the bottom is golden brown. Flip nomelette and cook until the other side is golden brown, about two minutes. Stack on a plate until ready to serve.
  7. Assemble and serve. When the nomelettes are cooked and the greens tender, spread about 1/4 cup cooked greens in a line just off-center of each nomelette, then fold the longer side over the filling. Best served at once, but they will keep in a warm oven (200°F) for 20 minutes or so.

eggless omelette made with garbanzo bean flour stuffed with kale, raisins, onions, and garlic

two chickpea flour pancakes work well in place of an omelette for a cholesterol free main dish


Article originally appeared on Cook for Good, home of Wildly Affordable Organic and Fifty Weeks of Green (
See website for complete article licensing information.