Chickpea Omelet With Kale Filling And Cheesy Tahini Sauce


  1. First, let’s make the sauce. Mix all ingredients in a small bowl  or a glass jar. Taste test to see if it needs any more salt and pepper.  Set aside.

  2. Let’s move on to making the omelet. Mix all dry ingredients in a  bowl. Slowly start adding the water and continue mixing. The mixture  should be quite runny. Leave it to rest for 10 minutes.

  3. Heat a non-stick pan over medium heat. Sprinkle with some olive  oil and evenly pour half of the mixture into the pan. Cook for a couple  of minutes with the lid on.

  4. When the top of the omelet is no longer shiny and the bottom is  light brown (check with the spatula), carefully flip the omelet and cook  the other side until it’s light brown as well. Set aside and repeat  this process with the second omelet. Cover the omelets with a plate to  keep them warm.

  5. In the same pan, add some olive oil. Chop the onion and garlic,  add to the pan and cook for 3 to 4 minutes until soft. Then add the  kale, sun-dried tomatoes, salt, and pepper. Cook for a few minutes until  the kale gets dark green and soft. If it starts to burn, add some  water.

  6. Top the kale filling on each omelet, drizzle on the sauce, and fold it in half.


For Omelet:

  • 3/4 cup chickpea flour

  • 3/4 cup water

  • 1 teaspoon dried dill

  • 1 teaspoon dried parsley

  • 1/2 teaspoon kala namak salt (or use regular salt)

  • 1/2 teaspoon garam masala spice blend

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon turmeric powder

  • 1/4 teaspoon baking powder

  • Olive oil for cooking

For Kale Filling:

  •     2 cups chopped kale

  •     1/2 onion

  •     2 cloves of garlic

  •     1 teaspoon of finely chopped sun-dried tomatoes

  •     A healthy pinch of salt and pepper

  •     Olive oil for cooking

For Cheesy Tahini Sauce:

  •     2 tablespoons tahini

  •     2 tablespoons nutritional yeast

  •     2 teaspoons lemon juice

  •     4 tablespoons water

  •     A pinch of salt and pepper