Vegan Persian Omelet (Kuku Shabzi)

Serves: 4

Prep: 10 mins

Cook: 20 mins

Ingredients

1 cup (100g) chickpea flour

2/3 cup (160ml) water

bunch parsley, chopped

bunch coriander, chopped

1/2 bunch dill, chopped

4 green onions, chopped

1 cup (115g) walnuts, chopped

1/4 tsp. salt

1 tbsp. coconut oil

4 tbsp. natural plant-based yogurt

4 servings Ajvar hot sauce (see recipe in pack)

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
373	25g	29g	19g	10

*nutrition per serving

Place the chickpea flour into a bowl, mix with water and stir until smooth. Add in the chopped herbs, green onions, walnuts, and salt. Mix well to form a batter.

Heat 1/4 tablespoon of coconut oil in a non-stick skillet over a high heat. Spoon in a quarter of the batter and spread evenly across the skillet. Cook for about 2 minutes, until the top is dry. Then carefully flip over and cook on the other side for a further 2 minutes.

Place the cooked 'omelet' on a plate and cover with tin foil to keep it warm. Repeat this process with the remaining batter. This batter should make 4 omelets.

Serve each omelet with a tablespoon of plant-based yogurt and a serving of Ajvar hot sauce.