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!
PLEASE READ! In order to have the most success with this recipe, follow my recommendations.
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 :)
Chickpea Egg Sandwiches
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.