Anyone who’s seen my instagram feed lately knows that my latest obsession is aquafaba. For those of you who don’t know, aquafaba is the soaking liquid from a tin of chickpeas (or other beans) – yes it’s the bit you usually tip down the sink! I used it previously in my Bubbly Vegan Chocolate Mousse and was super enthusiastic about it – but then I kept forgetting about the jars of saved aquafaba at the back of the fridge. I think all that’s about to change though because now I’ve found a way to use it in savoury recipes, not just desserts!
Mixed with chickpea flour, the aquafaba makes a perfectly fluffy souffle-type batter which is a great base for all kinds of flavours. For this recipe, I’ve used my favourites – avocado, sundried tomatoes and spinach – but I think it would go fabulously with mushrooms, kale, onions – whatever your faves are really! I will definitely be playing around with flavours for this!
- soaking water (aquafaba) from 1 tin of chickpeas (approx.¾ cup/175ml)
- ½ tsp arrowroot powder (or substitute for cream of tartar)
- ¾ cup chickpea flour (besan, also called gram flour)
- 1 Tbsp olive oil
- 2 Tbsp nutritional yeast
- ½ avocado, chopped
- small handful of sundried tomatoes, drained and chopped
- small handful of fresh spinach
- 1/2 tsp salt or to taste (optional, and only if you are using chickpeas packed in unsalted water)
- Put the aquafaba and the arrowroot powder in a large bowl and whisk with a hand whisk until the mixture forms soft peaks.
- Using a metal spoon, gently fold in the chickpea flour and salt if using. There may be some small lumps but that’s not a problem.
- Heat the oil in a large frying pan and pour/scoop in the batter when hot. Cook for a couple of minutes on a high-medium heat.
- Sprinkle the nutritional yeast on one side of the omelette and then pile the other fillings – avocado, tomatoes, spinach – on top.
- Fold the other half of the omelette over the side with the fillings and cook for another minute if needed (you don’t want it to get too dry in the centre).
- Slide onto a plate and serve! Goes really well with a green salad.