If you ever crave falafel in the morning, these waffles are for you. Made with chickpea flour, fresh herbs, and spices, they’re hearty, flavorful, and filled with plant-based protein. They’re best when they’re very crisp, so be sure not to undercook them—I typically give them a minute or two longer in the waffle iron than I would for a regular waffle.
This recipe was excerpted from ‘Love and Lemons Simple Feel Good Food’ by Jeanine Donofrio. Buy the full book on Amazon.
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What you’ll need
7-Inch Waffle Maker
$38 At Amazon
Chickpea Flour
$10 At Amazon
Tahini
$12 At Amazon
Recipe information
Yield
Serves 6
Ingredients
For the Tahini Yogurt
For the Waffles
Topping suggestions
Preparation
Step 1
Preheat a waffle iron and prepare your desired toppings. To make the tahini yogurt, stir together the yogurt, tahini, lemon juice, garlic, cumin, salt, and cardamom in a medium bowl. If the yogurt is too thick, thin with water, 1 tablespoon at a time, to reach your desired consistency.
Step 2
In a large bowl, whisk together the chickpea flour, baking powder, coriander, cumin, salt, cayenne, if using, and several grinds of pepper. Add the water, olive oil, cilantro, scallions, and garlic and stir until combined.
Step 3
Scoop ½ cup of batter for each waffle into a large Belgian waffle maker, or scoop an appropriate amount for your waffle maker. Cook for 4 to 9 minutes, or until golden brown and lightly crisp. The timing will depend on your waffle iron. I like to cook these savory waffles longer than sweet waffles to get them crisper. Serve with desired toppings.
