Chickpea Waffles Gluten Free Vegan Recipes
CHICKPEA WAFFLES (GLUTEN-FREE, VEGAN)
These crispy chickpea waffles are a delicious side dish or base for savory toppings! It's definitely a fast recipe (the waffle batter uses only 4 ingredients and takes less than 5 minutes to make), but it needs to sit at room temperature for at least an hour (or up to 9 hours). I usually whisk the batter together in the morning after breakfast-that way it's waiting for me come dinnertime. The sugar is optional but helps balance the flavors. The crispy, nutty waffles are awesome on their own, or they can be turned into a full meal by topping them with things such as grilled, roasted or sautéed vegetables and/or eggs. One of my favorite ways to eat them is with sautéed spinach, a dollop of plain yogurt, and a sprinkle of roasted chickpeas (get the roasted chickpeas recipe below!). This recipe is adapted from Nicholas Day's socca waffles on Food 52.
Provided by Nicki Sizemore
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together the chickpea flour, water, olive oil, salt and sugar (if using) until smooth (the batter will be quite thin). Cover and let sit at room temperature at least 1 hour, or up to 9 hours. Do Ahead: The batter can be made up to 9 hours in advance. Store at room temperature.
- Preheat a waffle iron to medium-high.
- Brush the waffle iron with a bit of olive oil or spray it with cooking spray. Working in batches, cook the waffles until golden and crisp. Serve immediately. Do Ahead: The waffles can be kept warm in a 200˚F oven for 15 minutes. Once cooled, the waffles can be stored between layers of parchment or wax paper and frozen for up to 2 months. Reheat in a toaster oven.
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