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Chickpea omelettes
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 399
  • Fat about 27g
  • Carbohydrates about 19g
  • Protein about 18g
This is needed
This is needed for 4 people
Batter
  • 125 g chickpea flour
  • 0.5 tsp salt
  • 0.25 tsp garlic powder
  • 3 dl water
  • 2 tbsp olive oil
Salad
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 0.5 radishes, very thinly sliced
  • 0.5 tsp salt
  • 0.5 cucumber, very thinly sliced
  • 1 tbsp capers
  • 0.25 bunch chervil, leaves torn off
Omelettes
  • oil for frying
  • 125 g double cream cheese (e.g. with horseradish)
  • 0.5 bunch chervil, leaves torn off
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And that's how it's done
And that's how it's done
Batter
Mix the chickpea flour, salt, garlic powder, water and oil, cover and leave to absorb for approx. 30 mins.
Salad
Whisk together the lemon juice and oil, season with salt. Add the cucumber, radish, capers and chervil, mix.
Omelettes
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.