When I was a kid one of my favorite breakfasts was an egg sandwich with a slice of cheese on sourdough toast. Now, I don’t miss many of the things that I used to eat when I was not vegan, but eggs were the last thing I gave up. Eggs are also definitely one of the harder things to replicate in vegan cooking but these chickpea egg breakfast sandwiches are probably as close as it gets!
I have eaten this sandwich every single day for the past week and it still blows my mind how close this is to the real thing. Who would have thought chickpea flour mixed with water could create this magicalness?!!? Add in a slice of cheese and whoa. We have a real vegan unicorn on our hands.
Although this recipe has one of the shortest ingredient lists and seems like it will be a piece of cake, it is a bit tricky to get right. Do not be discouraged if this does not go right on your first try! It is worth the patience, I promise you! And hopefully with the tips I give, you will have success!
Step By Step Instructions
The first step in making the chickpea egg sandwiches is to mix together the batter. Add half a cup of chickpea flour to a small bowl.
Next add half a cup of water and whisk into a paste. You want to fully mix this so there are no chunks! Then add in another half a cup of water and whisk again until you have a very runny batter.
At this point, you can add in the seasonings. I know some people love adding black salt to vegan eggs but I have been too scared to try this!
I read black salt is REALLY sulphur-y smelling and some even compared it to the smell of a fart…I don’t know about you, but telling me something smells like a fart is not a good way to convince me to add it to what I’m about to eat…just me? Has anyone tried using black salt for that eggy taste?!
Note: I have tried pouring a full cup of water into to the half cup of chickpea flour and it does not work. It is impossible to completely whisk together the chickpea flour and water and you will have several chunks in your batter. Why this is the case I will never know but adding in water a half cup of a time is CRUCIAL.
At this point you want to add butter to your cast iron skillet and allow it to get very hot. Pour half a cup of the batter onto the skillet and it should look similar to the above! You want it to be fairly thin and crepe like.
It may be tempting to add in all of the batter at once to make one large sandwich but please do not do this! It is way too thick and will end up resembling chickpea mashed potatoes when you try to flip it.
Flipping the Chickpea Egg
After the edges of the chickpea pancake start to brown and it looks like it is cooked on the top it is time to fold it together! To make this easier, I like to use my spatula to cut the pancake into four sections. Place a slice of vegan cheese on one of the sections and then fold each section onto one another until all sections are on top of one another like pictured above.
This does not need to be perfect! If any of the sections have little pieces that break off when you are doing this or some of it sticks to the pan, it is completely okay. Just add in the little pieces as you fold it together. It will meld together!
If you try this recipe and have success on the first try I would be so happy! If you have additional tips for how to make this easily please leave them in the comments!
The sky is the limit when it comes to building your sandwich! If you wanted you could even eat it like an omelette! I like to eat mine on a toasted bagel with mayo and tomato slices. My homemade tempeh bacon would also be delicious on this for all you bacon lovers.
My husband loves his with Sriracha mayo and has insisted I share his Sriracha mayo recipe with you. So if that’s your jam, I’ve added it to the ingredients list!
Go forth and make yourself and a loved one chickpea egg breakfast sandwiches so you can conquer the day!
More Vegan Breakfast Ideas
- Vegan French Toast Casserole with Peach Preserves
- Vegan Chocolate Almond Granola
- Sweet Potato and Kale Chickpea Frittata
- Crustless Vegan Quiche
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Chickpea Egg Sandwiches
- ½ cup chickpea flour
- 1 cup water
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 2 tablespoons vegan butter for the pan
- 2 slices vegan cheese optional
- 2 bagels
- red onion
- tempeh bacon
- 3 tablespoons vegan mayonnaise
- 1 tablespoon sriracha
- Measure ½ a cup of chickpea flour into a small bowl. Add in ½ a cup of water and whisk into a paste until there are no chunks.
- Add in another ½ cup of water and whisk until you have a runny batter.
- Add in the seasonings and whisk a final time.
- Heat 1 tbsp of butter over medium-low heat in a non stick pan or well seasoned cast iron skillet. If you don't use a non-stick pan it is very likely to stick and be difficult to flip.
- Once hot, add in ½ a cup of the chickpea batter.
- Once the edges are brown and the top appears cooked through, cut the chickpea pancake into 4 sections. This can take several minutes. Patience is key!
- Place a slice of vegan cheese on 1 of the sections.
- Fold each section on top of one another (3 folds) until each section is layered on top of one another. Remove from the cast iron skillet and set aside.
- Add in another tablespoon of butter and repeat steps 5-8 with second half of batter.
- Finally build your bagels and enjoy!
- I have tried pouring a full cup of water into the half cup of chickpea flour and it does not work. It is impossible to completely whisk together the chickpea flour and water and you will have several chunks in your batter. Why this is the case I will never know but adding in water a half cup of a time is CRUCIAL.
- It may be tempting to add in all of the batter at once to make one large sandwich but please do not do this! It is way too thick and will end up resembling chickpea mashed potatoes when you try to flip it.
- Use low heat and do a slow, long cook for this. If you use too high of heat or rush the cooking process, it is more likely to stick and be difficult to flip. Slow and steady wins the race here 🙂