Chickpea Omelet Sandwiches
You don't need eggs to make a great omelet! This vegan breakfast sandwich will satisfy those omelet cravings. Pile on your favourite toppings and you have the ultimate breakfast bagel!
- 1/2 cup Bob's Red Mill Garbanzo Bean Flour
- 1/2 cup + 1 tbsp warm water
- 1/8 tsp salt
- 2 tbsp vegan butter or coconut oil
- 2 bagels toasted
- 1 tomato sliced
- thinly sliced red onion
- 3 tbsp vegan mayonnaise
- 2 slices vegan cheese
- hot sauce optional
In a small bowl, add the garbanzo bean flour, water, and salt. Whisk together until the batter is smooth and has a crepe-batter consistency.
Place a small non-stick frying pan on medium heat. Add the vegan butter.
When the butter starts bubbling and the pan is hot, pour half of the batter in the pan and swirl in circles until it is evenly spread across the pan (you want the batter to be thin).
Cook for 3-4 minutes, then slowly edge the spatula along the sides of the omelette. Slide it underneath and flip the omelette. Cook an additional minute and then remove from the pan. Fold the omelette into 4 and place on the bagel, along with desired toppings.