Chickpea omelettes

Chickpea omelettes

Total: 1 hr 15 min. | Active: 45 min.
Nutritional value / person: 399 kcal
, Fat: 27 g
, Carbohydrate: 19 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


125 g chickpea flour
½ tsp salt
¼ tsp garlic powder
3 dl water
2 tbsp olive oil


2 tbsp lemon juice
2 tbsp olive oil
½ tsp salt
½ cucumber, very thinly sliced
½ radish, very thinly sliced
1 tbsp capers
¼ bunch chervil, leaves torn off


oil for frying
125 g double cream cheese (e.g. with horseradish)
½ bunch chervil, leaves torn off


½ tbsp olive oil
200 g Royal cod fillets (MSC)
¼ tsp salt
a little pepper
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How it's done

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Mix the chickpea flour, salt, garlic powder, water and oil, cover and leave to absorb for approx. 30 mins.


Whisk together the lemon juice and oil, season with salt. Add the cucumber, radish, capers and chervil, mix.


Heat the oil in a non-stick frying pan. Pour 1/4 of the batter into the pan to make an omelette (approx. 15 cm in diameter). Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking, cover and set aside. Repeat these steps with the remaining batter. Combine the cream cheese and chervil, spread on top of the omelettes, arrange the salad and fish on top, fold the omelettes together, plate up.


Heat the oil in a non-stick frying pan. Fry the fish for approx. 4 mins. on each side, remove from the pan, pull apart with a fork.

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