Description
Savory chickpea waffles inspired by falafel flavors, made with chickpea flour, fresh herbs, and warm spices. Crispy on the outside and tender inside, they are served with a fresh cucumber-tomato topping and creamy tahini yogurt sauce.
Ingredients
- 1 1/2 cups chickpea flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely chopped green onions
- 1 tablespoon lemon juice
- 1 1/4 cups water
- 3 tablespoons olive oil
- 1 cup diced cucumber
- 1 cup diced tomato
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 cup plain yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 small garlic clove, finely grated
- 2 tablespoons water
- 1/4 teaspoon salt
Instructions
- Preheat the waffle maker according to the manufacturer’s instructions and lightly grease it with oil.
- In a large bowl, whisk together chickpea flour, baking powder, baking soda, cumin, coriander, turmeric, garlic powder, salt, and black pepper.
- Stir in the chopped parsley, cilantro, and green onions.
- Add the water, lemon juice, and olive oil and whisk until a smooth batter forms. Let the batter rest for about 5 minutes.
- Scoop batter into the waffle iron, spreading it to fill the grid. Close the lid and cook for 5–7 minutes until the waffles are golden and crisp.
- Meanwhile, combine diced cucumber, tomato, parsley, lemon juice, olive oil, and salt in a bowl to prepare the topping.
- In another bowl, whisk together yogurt, tahini, lemon juice, grated garlic, water, and salt until smooth.
- Serve the hot waffles topped with the cucumber and tomato mixture and drizzle with the tahini yogurt sauce.
Notes
- For extra crispiness, cook the waffles slightly longer until deeply golden.
- Add grated zucchini or finely chopped spinach to the batter for extra vegetables.
- A pinch of cayenne or chili flakes can add a mild spicy kick.
- Leftover waffles can be refrigerated for up to 3 days or frozen for up to 2 months.
- Reheat in a toaster or oven to restore their crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 waffle with topping
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 6 mg
