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This Chickpea Flour Egg Sandwich is the perfect homemade Just Egg substitute to make. It's high in protein, healthy, and seriously delicious. Layer on a bagel with vegan cheese and Smoky Tempeh Bacon Strips. Best 20 minute vegan breakfast ever!

Vegan breakfast sandwich cut in half on white parchment paper.

Why You'll Love This Recipe

  • Soy free egg substitute. Using tofu to make Vegan Scrambled Eggs and Vegan Quiche is super easy and delicious, but sometimes you don't have tofu in the house or need a soy free substitute for making vegan eggs.
    Chickpea flour is the perfect allergen friendly substitute. Try it in my Vegan Frittata with Sweet Potato and Kale.
  • Similar to Just Egg folded. I love Just Egg products and use them from time to time for their great convenience. If you haven't tried it, it makes an amazing vegan egg custard for Vegan French Toast Casserole.
    What I don't love, however, is the price tag. If you're wondering how to make Just Egg at home, this chickpea flour egg patty is very similar in taste and texture to the Just Egg folded for a fraction of the cost. It is the best Just Egg substitute.
  • 5 ingredients. Making vegan eggs is both simple and made from pantry staples.

Ingredient Notes and Substitutions

Chickpea flour, vegan cheese, butter, and spices labeled and measured.
  • chickpea flour – Chickpea flour, sometimes also called garbanzo flour, is a gluten free flour made from grinding dried chickpeas into a powder. I typically buy chickpea flour pre-made, but if you can't find it in your local grocery store, learn how to make chickpea flour at home. Please note that this ingredient cannot be substituted for another flour.
  • vegan butter – Butter is used to grease the skillet and prevent the chickpea flour batter from sticking to the pan. It also lends a savory, buttery flavor to the chickpea flour eggs. I have used both Miyoko's Creamery and Earth Balance and both work equally well.

    If needed substitute the butter with a neutral oil like avocado oil, vegetable oil, refined coconut oil, or even olive oil, if needed.

    If you are oil-free, you can skip the butter, but you absolutely must use a completely non-stick pan.
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  • salt – You can use either regular sea salt or black salt (kala namak). Black salt is an amazing Indian spice that replicates that traditional eggy flavor with it's strong sulphur smell and taste. If you are using black salt, skip the sea salt in the chickpea flour egg batter and sprinkle it on top of the egg just before serving. Do not use both – it will be too salty.
  • water – I almost always use water to create the chickpea flour egg batter, but if you want to make a creamier egg, you can use unsweetened vegan milk.

Step by Step Instructions

Chickpea egg batter whisked together in small green bowl.
  1. Form the egg batter. Add half a cup of chickpea flour and a half cup of water to a small bowl. Whisk until smooth. Add the remaining chickpea flour egg ingredients and whisk again until completely smooth.
Chickpea flour egg batter poured into baking skillet.
  1. Pour half the batter into a non-stick skillet. Heat a non-stick skillet over medium low heat. Once hot, melt one tablespoon of butter in the pan, then pour half of the chickpea egg batter into the pan.
Chickpea flour egg cooked in skillet.
  1. Cook for 10-15 minutes. You will know the vegan egg is ready when the top is no longer wet and the edges begin to lift.

    To test if it is ready, you can carefully stick a spatula under a small portion and test if it easily lifts. If it is still wet and mushy, continue cooking.
Vegan egg patty cut in 4 sections.
  1. Cut the chickpea egg into 4 sections. Again, if the batter is wet and sticking to the spatula when you are cutting it into fourths, it is not ready. The spatula should cut throw easily and cleanly.
Vegan egg sandwich layered together with sliced vegan cheese.
  1. Add cheese. This is optional, but I love adding a slice of vegan cheese to this Just Egg substitute sandwich because it makes it extra cheesy and gooey. You can also add shredded cheese, Melty Vegan Cheese, or Tofu Mozzarella if you prefer.
  2. Fold the chickpea flour egg fourths over top one another. If any pieces break off in the process, don't worry – you can stick them back in the sandwich. It will still taste delicious.
  3. Repeat these steps with the remaining half of the chickpea egg batter.
  4. Build your breakfast sandwiches! I like to make my breakfast sandwiches on plain or everything bagels to make a vegan bagelwich, but you can use english muffins, sliced sourdough, gluten free bread, etc. Any kind of bread will work.

FAQs

Can chickpea flour go bad?

Yes, chickpea flour can go bad. It can typically be stored in a dry, cool place for up to 6 months. The flour can go bad more quickly if not stored in a tightly sealed container. You can tell if the chickpea flour has gone bad if it has a sour or musty smell. If you'd like to extend the shelf life of your chickpea flour, store it in an airtight container in the refrigerator or the freezer.

Can chickpea flour replace all purpose flour?

In most cases, I don't recommend it. Chickpea flour makes for a great Just Egg substitute, but it does not make a good flour substitute. Chickpea flour contains no wheat because it is gluten free and does not rise like all purpose flour. You would have more luck using a blend of gluten free flours.

Does chickpea flour have dairy?

No, chickpea flour is dairy free, gluten free, soy free, and vegan. It is an excellent protein rich flour made from dried chickpeas.

Tips

  • Use a non-stick pan. I cannot emphasize this enough. These chickpea eggs are easy to make, but they stick to pans easily. I like to use the Caraway pans, but any non-stick pan will do. You can use a cast iron pan it is very well seasoned and you are experienced cooking with cast iron.
  • Don't attempt to cook both egg patties at once. I know it's tempting, but it is VERY thick this way and will take much, much longer to cook. It is not worth it.
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Vegan breakfast sandwich on a bagel.

More Vegan Egg Recipes to Try

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Chickpea Flour Egg Sandwich (Just Egg Substitute)

4.72 from 25 votes

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Cost: $3.29 per recipe / $1.65 per sandwich
This Chickpea Flour Egg Sandwich is the perfect homemade Just Egg substitute to make. It's high in protein, healthy, and seriously delicious. Layer on a bagel with vegan cheese and Smoky Tempeh Bacon Strips. Best 20 minute vegan breakfast ever!

Equipment

  • 12" Non-Stick Skillet

Ingredients
 

Chickpea Egg

  • 2 tablespoons vegan butter for the pan ($0.30)
  • 1/2 cup chickpea flour ($1.32)
  • 1 cup water
  • 1/2 teaspoon sea salt can substitute 1/4 teaspoon black salt ($0.02)
  • 1/2 teaspoon black pepper ($0.02)
  • 1/2 teaspoon garlic powder ($0.06)

Sandwich Toppings

  • 2 slices vegan cheese optional
  • 2 bagels ($1.18)
  • tomato slices
  • red onion
  • tempeh bacon

Spicy Vegan Mayonnaise

Instructions

Please read before making. Recent readers have shared difficulty making this recipe, writing it is like the consistency of "goop." This means that it was made too thick and/or not cooked long enough.

The cooking method for this recipe is very similar to making crepes. It needs to be a very thin layer of batter to cook and fold properly. I have very detailed step by step photos in the body of the post to use as a reference. If you attempt to make this recipe in a skillet any smaller than 12" I promise it will be too thick and it will turn out like "goop."

  • Measure 1/2 a cup of the chickpea flour into a small bowl. Add in 1/2 a cup of water and whisk into a paste until smooth. Add in another 1/2 cup of water and spices and whisk again until smooth.
  • Heat 1 tablespoon of vegan butter or oil over medium-low heat in a large 12" non stick pan or very well seasoned 12" cast iron skillet. Do not use a pan any smaller. Once hot, add in half of the chickpea egg batter, swirling it to cover the entire bottom of the pan. 
  • Cook for a full 10-15 minutes. You will know the vegan egg is ready when the top is no longer wet and the edges begin to lift. To test if it is ready, you can carefully stick a spatula under a small portion and test if it easily lifts. If it is still wet and mushy, continue cooking.
  • Cut the chickpea egg into 4 sections. Again, if the batter is wet and sticking to the spatula when you are cutting it into fourths, it is not ready. The spatula should cut throw easily and cleanly.
  • Place a slice of vegan cheese on 1 section, then fold each section on top of one another (3 folds) until each section is layered on top of one another. Remove from the skillet and set aside.
  • Add another tablespoon of butter or oil into the pan as needed to prevent sticking and repeat steps 5-8 with second half of batter.
  • Once ready, build your breakfast sandwiches and enjoy while hot.

Notes

  • If you don't use a non-stick pan it is very likely to stick and be difficult to fold. 
  • If using black salt (kala namak), do not use the sea salt – it will be too salty. I also do not recommend adding the kala namak to the batter. Instead sprinkle it on top of the egg just before serving. 
  • Do not attempt to make one big egg with the batter. It is too thick and will take forever to cook. 
  • Oil-free option: You can make these chickpea eggs without oil or vegan butter if you use a very, very good non-stick pan.
  • How to make one sandwich: Halve the chickpea egg batter and make one chickpea egg. This will take about 20 minutes total.

Nutrition

Serving: 1sandwich | Calories: 266kcal | Carbohydrates: 23g | Protein: 8g | Fat: 15g | Sodium: 897mg | Fiber: 4g | Sugar: 3g

Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Course Breakfast
Cuisine American

Did You Love This Recipe?

Rate the recipe here and make sure to leave a comment below!

4.72 from 25 votes

This recipe was originally published in 2019 and has been republished on August 6, 2022 to include new images, step by step photos, tips for success and FAQs. The originally recipe remains the same.

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27 Comments

  1. 5 stars
    This tastes delicious! I used black salt in the batter and it came out great. I’ll need practice making it, but I’m happy I found this recipe. This Instagram account online has a similar recipe and he recommends to shake the batter to get more foam so the eggs become more fluffy. Thought that was interesting. Thank you for your recipe!

    1. I’m so glad you enjoyed the recipe, Holly! Shaking the batter is a very interesting idea – that makes sense!

  2. 4 stars
    Came out pretty good, impressive! How long will leftovers last in the fridge? Like to meal prep and would be handy to make extra to bring egg sandwiches to the office.

    1. I am glad you enjoyed the recipe! Leftovers should keep for 3-4 days in an airtight container. The leftovers do tend to dry out a bit, so when I reheat in the microwave, I usually add a teaspoon of water overtop to help keep fluffy!

  3. kelley wyskiel says:

    3 stars
    I’ve done countless chickpea flour egg recipes and this one turned out like goop. Took forever to cook through. I thought it was too much water and I think I was definitely right.
    The butter just added calories and I ended up splashing olive oil in to get it to finally cook.
    Not awful but not the best either.

    1. Hi Kelley!

      What size pan did you use? Did you cook half of the batter at a time?
      The vegan butter called for in the recipe is used to oil the pan, it is not meant to be added to the egg batter. Splashing the egg with additional fat in the form of olive oil unfortunately will not encourage faster cooking, either. Could likely be the reason it turned an unsavory consistency.

  4. 1 star
    This doesn’t work. It falls apart in the pan and it tastes like cheese.

    Maybe interesting to use as pizza topping, but for egg replacement it needs more testing.

    1. Hi Brian! So sorry this recipe didn’t work out for you. I can assure you it is well tested – I’ve made it probably close to 50 times myself. It’s also been highly rated by 20+ readers. My guess is you tried to flip before it was ready.

    2. Agreed. Although it tastes ‘egg like’ with the addition of black salt, the texture is not even close. Like eating dough.

      1. If it’s doughy, it’s too thick and not cooked through yet 🙂

  5. Love this, added a pinch of smoked paprika as well as black salt and it is amazing! Best egg alternative especially for sandwiches. Thanks for the great recipe.

    1. Hi, Brittany! I have never tried freezing them so I unfortunately can’t say. I think freezing could change the texture. If you try it and have good results please let me know!

  6. 5 stars
    I added black salt to this!! It really does smell strong, I only added 1/8 plus 1/16 teaspoon and it didn’t taste too eggy to me. I think I will be brave and use a full 1/4 teaspoon next time! It smells strong right when you mix it in, but once you cook it, the smell is gone.

    Also, I have made something similar (italian flatbread broiled in the oven called farinata) most of those recipes tell you to let the chickpea flour hydrate by letting it sit for 30 minutes, that’s what I did here and I think it makes it more digestible! Thanks for the recipe, going to get some everything bagels to try this again. Just ate it with ketchup and toast this morning lol

    1. Nicolette says:

      So glad you liked it, Kaylee! I really need to give the black salt a try.

  7. 5 stars
    This is such a great alternative to traditional eggs for breakfast! And chickpeas are just packed with so many great nutrients! Great recipe, can’t wait to make this for breakfast!

    1. Nicolette says:

      Thanks, Anna! Chickpeas are pretty amazing.

  8. Farah Maizar says:

    5 stars
    So creative and looks so delicious! I will definitely try this out after Ramadan thanks for the recipee!

  9. 5 stars
    Oh wow, what an amazing egg alternative. I definitely have to give this a try!

    1. Nicolette says:

      It is pretty incredible how versatile chickpea flour is! 🙂

  10. 5 stars
    I understand how messy working with chickpea flour can be but this looks amazing, going to try it

    1. Nicolette says:

      Patience is key here! But it does turn out amazing once you get the hang of it! 🙂

  11. 5 stars
    This is becoming a new staple around our house! Yum! It does take a little practice but we have made it three times now and it is delicious every time, even if it’s not always picture perfect.

    1. Nicolette says:

      So happy to hear you’re loving this as much as we do!

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