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Vegan Persian Omelet (Kuku Shabzi)

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Main Course
Servings 4
Calories 373 kcal

Ingredients
  

  • 100 g chickpea flour
  • 160 ml water
  • bunch parsley chopped
  • bunch coriander chopped
  • 1/2 bunch dill chopped
  • 4 green onions chopped
  • 115 g walnuts chopped
  • 1/4 tsp salt
  • 1 tbsp coconut oil
  • 4 tbsp natural plant-based yogurt
  • 4 servings Ajvar hot sauce see vault

Instructions
 

  • Place the chickpea flour into a bowl, mix with water and stir until
    smooth. Add in the chopped herbs, green onions, walnuts, and
    salt. Mix well to form a batter.
  • Heat ΒΌ tablespoon of coconut oil in a non-stick skillet over a high
    heat. Spoon in a quarter of the batter and spread evenly across
    the skillet. Cook for about 2 minutes, until the top is dry. Then
    carefully flip over and cook on the other side for a further 2
    minutes.
  • Place the cooked 'omelet' on a plate and cover with tin foil to keep
    it warm. Repeat this process with the remaining batter. This batter
    should make 4 omelets.
  • Serve each omelet with a tablespoon of plant-based yogurt and a
    serving of Ajvar hot sauce.

Notes