From what I understand, not all chickpea flours are created equally. You might not need so much water for some flours. I used Bob's Red Mill and I think the 1 to 1 ratio worked out pretty good.
It's really important to make sure you cook your omelet on a medium low heat. If you cook it to fast, the inside will not cook leaving you with a gritty mess.
Here is what you will need.
1/2 cup chickpea flour (I used Bob's Red Mill)
1/2 cup water or veg broth and omitting the bouillion
1 tsp No Chicken Bouillion
1/2 medium onion chopped
3/4 cup artichoke chopped
1 tsp dried parsley
vegan butter or extra virgin olive oil
Saute the onion and artichoke for a few minutes to make sure there is no raw onion. You can do this with butter or oil or nothing at all. It's up to you.
Mix up the water and bouillion then add to the flour. Whisk until it starts to feel like it is getting a little thick.
Add the onion and artichoke and parsley and combine well.
In a fry pan on medium low flame, heat up the butter or oil, which ever you are using. Add the omelet batter 1 cup at a time and spread out. Cook for about five minutes or until the bottom gets crispy golden brown. Flip and repeat.
You can also try just making 1/2 cup omelets too. Whatever works best for you. Just make sure you cook them long enough.