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Chickpea Fried Eggs

A quick and comforting dish featuring chickpea flour and mashed chickpeas that mimics fried eggs, perfect for a cozy dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Breakfast, Brunch
Cuisine: Healthy, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 1 cup chickpea flour (besan) gives the “white” its body; swap with gram flour of the same name if needed.
  • 1 cup water plus a splash if batter seems thick — adjust to a pancake-batter consistency.
  • 1/4 teaspoon baking powder for a light, tender texture.
  • 1 tablespoon cornstarch helps crisp the edges.
  • 1/2 teaspoon turmeric for warm color and subtle earthiness.
  • 1/2 teaspoon black salt (kala namak) optional, but it gives an unmistakable eggy aroma.
  • 1/2 teaspoon smoked paprika for gentle smokiness.
  • 2 tablespoons nutritional yeast nutty, savory boost (swap with grated Parmesan if not vegan).
  • 2 tablespoons neutral oil plus extra for frying — grapeseed or sunflower works well.
Yolk Ingredients
  • 1 small can (15 ounces) chickpeas, drained and roughly mashed creates a tender “yolk” center.
  • 1 tablespoon lemon juice brightens the batter and yolk.
  • Freshly cracked black pepper and chopped chives or parsley for garnish.

Method
 

Preparation
  1. In a mixing bowl, whisk chickpea flour, cornstarch, baking powder, turmeric, smoked paprika, nutritional yeast, and a pinch of black pepper. Pour in 1 cup water and 2 tablespoons oil, whisking until smooth.
  2. In a second bowl, mash the drained chickpeas with lemon juice, a pinch of salt, and a teaspoon of oil until mostly smooth but with pleasing texture.
Cooking
  1. Warm a nonstick or well-seasoned cast-iron skillet over medium heat and add a tablespoon of oil.
  2. Spoon about 3 tablespoons of batter into the skillet and spread slightly into a round, leaving a shallow center for the yolk. Cook for 2 to 3 minutes until the bottom is golden.
  3. Gently press a tablespoon of the mashed chickpea mixture into the center of each 'white,' shaping a round yolk. Reduce heat to medium-low.
  4. Cover the skillet for 1 to 2 minutes to let the center heat through. Uncover and, for crispier whites, flip once and cook another 30 seconds.
Serving
  1. Slide onto plates, sprinkle with chives and cracked black pepper, and drizzle a little extra lemon or olive oil if desired.

Notes

For a cozy brunch, serve on crusty toast with garlic-herb labneh or tuck into warm flatbreads. Store leftovers in an airtight container for up to 3 days.