Bettina Campolucci Bordi's Chickpea Omelette
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, chopped
- ¼ head of Chinese leaves (stem lettuce)
- 1 carrot, grated
- 1 tbsp medium-heat tamari
- 1 tbsp sesame seeds
- 1 tsp sesame oil
- 1 spring onion (scallion), green and all, thinly sliced
For the Omelette:
- 60 g (½ cup) chickpea (gram) flour
- ½ bicarbonate of soda (baking soda)
- 1 tsp apple cider vinegar
- 125 ml (½ cup) water
For the Topping:
- Chilli sauce or sriracha (optional)
Booster:
- Sesame oil
Instructions
- Heat the olive oil in a pan, add the garlic, cabbage, and carrots, and fry for 5–10 minutes until soft and golden.
- Add the tamari, sesame seeds, and sesame oil, then turn off the heat and leave aside.
- In a mixing bowl, whisk the omelette ingredients until smooth, then let it stand for 5 minutes.
- Heat a non-stick pan, pour in the batter, and sprinkle sesame seeds on top. Cook for a few minutes until air bubbles appear, then flip to the other side and cook until set.
- Transfer the omelette to a plate, fill it with the cabbage mixture and some spring onions, then fold over the edges.
- Add sesame seeds and chopped nuts.
- Transfer the omelette to a plate, fill it with the cabbage mixture and some spring onions, then fold over the edges.
- Optional: Drizzle with chilli sauce or sriracha for extra heat.
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