The user has been struggling to make chickpea omelettes that hold their shape for three days. Their initial attempts using a simple chickpea flour and water batter resulted in a goopy texture, even after letting the batter rest. They suspected resting time might be the issue, but it didn't solve the problem. In a subsequent attempt, they incorporated tofu, cornstarch, nutritional yeast, and spices into the batter. However, this blended recipe also yielded a goopy, uncohesive omelette. The user is questioning if they are making a mistake or if the chickpea flour itself is the cause. They mentioned purchasing the chickpea flour from bulkfoods.com, noting its only ingredient is "cooked chickpeas." The provided recipes show variations in attempted ingredient ratios. Despite tasting good, the primary issue remains the omelettes not holding together.