Step 1

Add the pepper to the chickpea flour, mix together, then set aside.

Step 2

In a scrupulously clean bowl, with an electric mixer, whisk the aquafaba until stiffish peaks form. It won't be as stiff as you need for meringue, just white, fluffy and airy and it should form gentle mounds.

Step 3

Put a large and very good non stick shallow frying pan or omelette/crepe pan over a medium heat and brush with oil.

Step 4

Gently and gradually sieve about ¼ of the chickpea flour into the aquafaba and fold in with a metal spoon (don't use wood or plastic) until just combined. Don't mix or beat it in.

Step 5

Repeat until all flour is incorporated. the aquafaba will lose some of its volume but should still stay quite fluffy if you're very gentle.

Step 6

Gently help the batter into the frying pan to conserve as much air as possible, so it's about ½ an inch thick, and level the top gently with a spatula.

Step 7

Turn to medium low heat and leave well alone until it starts to solidify a bit and the top isn't wet anymore.

Step 8

Now you can either turn your omelette over very carefully and continue cooking for another 3 - 4 minutes or put it under the broiler on low keeping a close eye on it until it's cooked through. Make surre it is cooked through thoroughly because raw chickpea flour does not taste good. It's now you should add kala namak for eggy flavour. Sprinkle a tiny bit over the top once you've flipped it. Only a tiny bit though because aquafaba is already salted. Don't do this before it's almost set as all of your fluffiness could collapse.

Step 9

Once it's cooked, gently slide out of the pan. Cover one side with fillings of choice then flip the other half over the top. If you're using vegan cheese, you can sprinkle it on then pop it under the broiler to melt. Otherwise make sure fillings are pre-cooked.