You would never guess that the stuff that makes Indian pakoras so cripsy and holds together felafel would also make a creamy and satisfying scrambled egg substitute. The secret is to let the batter sit for a few hours. Not only does that sort out any lumps, but the flour particles soak up the water giving it a smoother consistency and texture. In my pre-vegan days I used to like my scrambled eggs quite soft, preferably with some tasty veggies added. I think this recipe is very reminiscent of that, but without being heavy or greasy and, more importantly, without any animal involvement.
Recipe (serves 1)
- Quarter of a cup (60ml) of chickpea (gram) flour
- 100ml of cold water
- 1ts oil
- Salt and pepper to taste
- Optional: a bit of anything else you fancy, e.g. a chopped tomato, some courgette, or a couple of blocks of thawed frozen spinach.
- Tea and toast, to serve.
Mix the chickpea flour and water together. Leave for at least two hours, preferably overnight. Don’t worry about any lumps, they will disappear on their own. The batter will probably end up quite thick, particularly at the bottom. Give it a quick stir before continuing.
Heat the oil in a small frying pan over a medium heat. If using something that needs to be cooked, e.g. tomato or courgette, fry this quickly first. Otherwise, mix whatever veg you’re adding into the batter.
Pour the batter into the frying pan. As it sets underneath and around the edges, turn with a spatula, as you would making scrambled eggs. Continue until it reaches the desired consistency, this will only take a couple of minutes at the most. Serve on toast with a nice cup of tea.