Chickpea omelettes

Total time: 1hr 15m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 399 Kcal, 18g Protein, 19g Carbohydrates, 27g Fat


  • Batter
  • 125 g chickpea flour
  • 0.5 tsp salt
  • 0.25 tsp garlic powder
  • 3 dl water
  • 2 tbsp olive oil
  • Salad
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 0.5 radishes, very thinly sliced
  • 0.5 tsp salt
  • 0.5 cucumber, very thinly sliced
  • 1 tbsp capers
  • 0.25 bunch chervil, leaves torn off
  • Omelettes
  • oil for frying
  • 125 g double cream cheese (e.g. with horseradish)
  • 0.5 bunch chervil, leaves torn off

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  • Batter

    Mix the chickpea flour, salt, garlic powder, water and oil, cover and leave to absorb for approx. 30 mins.
  • Salad

    Whisk together the lemon juice and oil, season with salt. Add the cucumber, radish, capers and chervil, mix.
  • Omelettes

    Heat the oil in a non-stick frying pan. Pour 1/4 of the batter into the pan to make an omelette (approx. 15 cm in diameter). Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking, cover and set aside. Repeat these steps with the remaining batter. Combine the cream cheese and chervil, spread on top of the omelettes, arrange the salad and fish on top, fold the omelettes together, plate up.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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