Chickpea Flour Egg Sandwich (Just Egg substitute)

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!

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 – 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

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.

2. 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.

3. 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.

4. 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.

5. 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.
6. 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.
7. Repeat these steps with the remaining half of the chickpea egg batter.
8. 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

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.

SAVE $150 ON A CARAWAY SET!

This nonstick cookware is the best I’ve ever tried! I use it every single day.

SAVE $150 TODAY

More Vegan Egg Recipes to Try

Chickpea Flour Egg Sandwich (Just Egg Substitute)

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!

5 from 21 votes

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 2 sandwiches

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What You’ll Need

• Non-Stick Skillet
• Whisk

Ingredients

Chickpea Egg

• ▢ 2 tablespoons vegan butter - for the pan
• ▢ ½ cup chickpea flour
• ▢ 1 cup water
• ▢ ½ teaspoon sea salt - can substitute ¼ teaspoon black salt
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon garlic powder

Sandwich Toppings

• ▢ 2 slices vegan cheese - optional
• ▢ 2 bagels
• ▢ tomato slices
• ▢ red onion
• ▢ tempeh bacon

Spicy Vegan Mayonnaise

• ▢ 3 tablespoons vegan mayonnaise
• ▢ 1 tablespoon sriracha

Cook ModePrevent your screen from going dark

Instructions

• Measure ½ a cup of the chickpea flour into a small bowl. Add in ½ a cup of water and whisk into a paste until smooth. Add in another ½ cup of water and spices and whisk again until smooth.
• Heat 1 tbsp of vegan butter or oil over medium-low heat in a non stick pan or very well seasoned cast iron skillet. Once hot, add in half of the chickpea egg batter. 
• 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.
• 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 and repeat steps 5-8 with second half of batter.
• Once ready, build your breakfast sandwiches and enjoy while hot.

Recipe 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.

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Nutrition

Serving: 1sandwich | Calories: 266kcal | Carbohydrates: 23g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Sodium: 897mg | Potassium: 254mg | Fiber: 4g | Sugar: 3g | Vitamin A: 535IU | Calcium: 28mg | Iron: 2mg

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

Author: Nicolette Wax

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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