Today I'll be serving up some more plant-based witchcraft for you in the form of this vegan omelette, made from chickpea flour. A fine, soft yellow powder that can magically transform into an unctuously pillow-y, almost pancake-like vegan omelette. Pack inside it some caramelized onions, spinach and salty Kalamata olives, and drizzle on some creamy dill tahini sauce, and this is one dish you'll be coming back to again and again!
Begin by sautéing the onion in a cast-iron skillet (or non-stick pan) over medium heat in 1 tablespoon or so of vegan butter or olive oil, for about 7 - 8 minutes, until the strips of onions caramelize and become golden brown and more translucent. When the onions are nearly done, add the spinach until it's wilted (about 2 minutes), and then the halved Kalamata olives until they're heated through (about 1 minute). Transfer the sautéed ingredients from the cast-iron onto a plate, and then cover with foil to keep warm.
Next, in a large mixing bowl, combine together chickpea flour, nutritional yeast, baking powder, salt, ground turmeric and ground black pepper, as well as the soy milk and water. Whisk this until it's smooth and more thicker than thin, and then let it sit for a couple minutes. Note: if you think the batter is too watery and thin, just add another tablespoon or so of chickpea flour and whisk that in.
Next, in a smaller bowl, combine together the tahini sauce ingredients of raw tahini, lemon juice, water, salt and dried dill, whisking well until smooth and creamy. Add more water or lemon juice for a more drizzle-able texture, if need be. Set this aside until you're ready to use it.
Over medium heat, using the same cast-iron pan (or non-stick pan) that you sautéed the onion, melt another 1 tablespoon or so of vegan butter (or olive oil), and then add half of the chickpea omelette batter to the cast-iron. As soon as it hits the pan, be sure to rotate the batter around until it reaches the sides of the cast-iron, and covers most of the surface. You only have to cook the omelette on the one side, for about 3 - 4 minutes usually. You know it's done when it's no longer wet to the touch and no batter transfers to your finger. Note: you have the option to spray the sides of the cast-iron with cooking spray too - this will help prevent the batter from sticking to the side as much, or use a non-stick pan and save yourself the trouble.
Now, work a knife or spatula along the edge of the omelette to help dislodge it from the pan, then carefully plop the chickpea flour omelette carefully onto a plate. After that, lay down some tahini sauce, followed by some of your sautéed onions, spinach and olives. Fold the chickpea omelette in half over the ingredients, and drizzle on some more tahini sauce.Repeat the previous step and this one for the remainder of the batter leftover to make the second omelette.