Vegan Ejjeh Recipe

When I switched over to eating more fruits and vegetables (removing the gluten, dairy, animal products etc. that used to be staples), I missed the Armenian and Lebanese dishes I used to love eating. Surprisingly I had never tried Ejjeh before testing out this version of the recipe, but the flavors are reminiscent of the best dishes I used to love!

Ejjeh is a savory Lebanese egg pancake or omelet. I easily substituted the eggs with flax and chia seeds to make it vegan and it tastes AMAZING!

There are no oil or virus feeding ingredients involved in the making of this dish, and I’m not missing a thing flavor or texture wise. If there’s any recipe I’ve shared that you have to make, it’s this one!

(Recipe help: Ike Bahadourian + Knar Bahadourian)

Vegan Ejjeh

Ingredients

🔸 1 medium bunch of parsley

🔸 1 bunch of fresh mint (or 2 tablespoons dried)

🔸 1 bunch of green onions (white and green part, chop off the ends)

🔸 1 bell pepper (whichever color)

🔸 4 garlic cloves

🔸 1/2-3/4 cup of almond flour (enough so mixture can be formed into patties easily)

🔸 2 cups of grated zucchini (with liquid wrung out using a nut milk bag)

🔸 3 tablespoons ground flaxseed + 1 tablespoon chia seeds (mixed in separate bowl with 9 tbsp of room temp. water to make flax egg mixture)

🔸 1 teaspoon of salt (or to taste)

🔸 1/4 teaspoon pepper

Instructions

🔹 Preheat oven to 375 F

🔹 Make flax egg: add in flax, chia seeds and water and set aside in a small bowl to gel.

🔹 Coarsely chop parsley, mint, green onions, bell pepper and garlic and chop them in a food processor a few times until they’re all combined and finely minced together.

🔹 Dump mixture from food processor into a large mixing bowl.

🔹 Add in grated wrung out zucchini, almond flour, the flax egg (once it’s gelled), and the salt + pepper to the mixing bowl.

🔹 Mix all the contents with a spatula until everything is combined.

🔹 Form patties and place on a parchment lined baking sheet.

🔹 Bake for 30-35 minutes until golden brown flipping halfway through.

Published on January 9, 2021