Chickpea Nomelettes with Kale
A lighter version the tender, savory wrappers that work like an omelet but cook more like a pancake. Add mushrooms for extra flavor and nutrition. Great for a quick, healthy meal any time of the day. Vegan, vegetarian, egg-free, gluten-free, oil-free, nutritarian, whole foods plant based WFPB.
Servings Prep Time
4servings 20minutes
Servings Prep Time
4servings 20minutes
  1. Make filling. Mince garlic and set aside. Put water in a medium pot and heat over medium-low heat. Chop onion and mushrooms and add to the pot, stirring occasionally to prevent burning.
  2. Rinse kale well. If stems are large, then tear or cut off leaves from stems and 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, raisins, and salt. Cover pot and reduce heat. Let greens steam for about 8 minutes for kale, 6 minutes for chard, and 4 minutes for spinach. Stir occasionally to prevent burning. When kale is chewy-tender, remove from heat.
  4. Make nomelets. Heat ground flax seed and three tablespoons water in a microwave-safe bowl on high for 45 seconds, then stir until the texture becomes eggy. Set remaining water aside.
  5. Put chickpea flour, baking powder, salt, and lemon zest in a medium bowl and mix with a fork. Add remaining water and stir until smooth. Add flaxseed “egg” and stir until batter is well combined.
  6. Heat a non-stick skillet or a griddle on medium. Brush with olive oil or spritz with cooking spray. (Make one pancake at a time in a skillet and two at a time on a griddle.) When the 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 nomelet about seven inches wide. Cook for three or four minutes, until batter is nearly firm and the bottom is golden brown. Flip nomelet 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 nomelets are cooked and the greens tender, spread about 1/4 cup cooked greens in a line just off-center of each nomelet, 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. Refrigerate any extra before assembling if possible, for a day or two. Reheat, assemble, and enjoy.
Recipe Notes

Nutritional Information for Chickpea Nomelets with Greens and Mushrooms

Nutrition for one stuffed nomelet.

Nutrition Facts
Chickpea Nomelettes with Kale
Amount Per Serving
Calories 189 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.4g
Cholesterol 0mg 0%
Sodium 605mg 25%
Potassium 429mg 12%
Total Carbohydrates 32g 11%
Dietary Fiber 6g 24%
Sugars 13g
Protein 9g 18%
Vitamin A 74%
Vitamin C 48%
Calcium 19%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.