Instructions

• 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 ¼ 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.