I typically use a mixture of tofu and chickpea flour to make this type of omelette, but I was out of tofu (which is rare!), so chickpea was used as the only major ingredient for this.
The texture is a bit different from that made with an addition of tofu, but I kind of liked it.
The first one didn’t turn out well…
It’s just like pancakes; the second batch is better than the first batch.
The fried parsley rice was wrapped by the thin chickpea omelette, and then it was served with Italian meat sauce.
I thought I put almost too much meat on top, but my husband added probably the same amount on top of it!
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