Chickpea waffles

Savory Chickpea Waffles

These chickpea waffles are delightful, filling (fiber, protein, all that good stuff), and can be easily served as a meal at any time of day. Also, it’s fun to serve chickpea in an unexpected way.

People say to not get a kitchen appliance that only does one thing. I suppose you could argue that a waffle maker falls into this category, but… I think you would be wrong. I am of the opinion that you can – and should – cook (almost) anything and everything in a waffle maker. Granted, I will admit to sometimes being wrong and having a very challenging clean-up after, but I’ve also enjoyed some glorious waffle maker food success stories!

Savory Chickpea Waffles

Recipe by Legume LadyCourse: MainDifficulty: Easy
Servings

3

servings
Prep time

5

minutes
Cooking time

10

minutes

Quick and easy high-protein, high-fiber meal. Because savory waffles are amazing.

Ingredients

  • 240 g (1 cup) drained chickpeas

  • 70 g (1/2 cup) chickpea flour – Bob’s Red Mill has some great chickpea flour!

  • 22 g (1/4 cup) nutritional yeast

  • 30 g (3 Tbs) oil (I used olive oil)

  • 310 g (1 1/4 cup) soymilk (or milk of choice)

  • 1 tsp apple cider vinegar

  • 40 g (~3 Tbs) sun-dried tomatoes (I used oil-packed)

  • 3/4 tsp baking powder

  • Freshly ground black pepper, to taste (optional)

  • Pinch of salt, optional (if using sodium-free beans, you may want to add some salt)

  • Cooking oil spray (or oil to brush the waffle maker)

Directions

  • Add all ingredients to a high-powered blender or food processor. Puree until smooth.
  • Let the batter sit for 15 minutes to better hydrate the chickpea flour. When you’re about 5 minutes away from cooking the waffles, pre-heat your waffle iron.
  • Spray or brush pre-heated waffle maker with oil. Cook waffles. In my waffle maker, this makes about 3 waffles.
  • Serve warm. You can eat them as is, or enjoy with some sautéed vegetables, a sauce of your choosing, and/or soup on the side. For instance, dipping in a light broth or a tomato soup, topping with a sun-dried tomato yogurt (blend up a plain yogurt and some sun-dried tomatoes), serving on a bed of sautéed greens… you get the idea. 🙂

I mentioned challenging waffle iron clean-ups….

One tip: Although I confirmed that green onions do cook quickly in a waffle iron, if you count the time it took me to clean it out afterwards, sautéing them might have actually been faster. And yet, clearly not quite as fun.

Looking for a recipe with only whole chickpeas? Try this quick and tasty chickpea salad.

Or try this chickpea Dutch baby if you want to try baking with chickpea flour!

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