Best Chickpea Waffle Recipe
Savory waffles are the right move no matter what time of day it is
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For any grocery store lover, a pilgrimage to Berkeley Bowl is a must. The bulk bins take up more square footage than a New York studio apartment, it took me 12 minutes to decide which chocolate bar to buy, and the produce section doubles as a fruit and vegetable encyclopedia.
Until you can make it out there, though, you can live vicariously with The Berkeley Bowl Cookbook, a newly released book that's an ode to the Bay Area mecca. Author Laura McLively, an Oakland native and the blogger behind My Berkeley Bowl, highlights the store's wide range of ingredients through seasonal recipes—like these savory falafel waffles, which spotlight Armenian cucumber in a brightly flavored slaw. If you can't find this slightly sweeter cucumber (which is secretly a type of melon), substitute with English or Persian cucumber.
Recipe adapted from 'The Berkeley Bowl Cookbook,' by Laura McLively
- For the Slaw
- 1 Armenian cucumber, unpeeled
- 4 colorful carrots, peeled
- 1 small white onion, thinly sliced
- ½ cup fresh chopped parsley
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons red or white wine vinegar
- 3 tablespoons olive oil
- ½ teaspoon salt
- For the Waffles
- 2 cups cooked chickpeas (fresh or canned)
- 2 eggs
- 1 cup milk
- ¼ cup olive oil
- 3 green onions, chopped
- 2 large garlic cloves, chopped
- 1 teaspoon salt
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup fresh chopped cilantro, packed
- ½ cup fresh chopped parsley, packed
- 2½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon ground cayenne
- 1 tablespoon baking powder
- 1 cup all-purpose flour
- For the Harissa Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 tablespoon harissa paste
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon salt
- Make the slaw: Use a mandoline or a sharp knife to slice the Armenian cucumber and carrots very thinly, about the thickness of a dime. Place in a mixing bowl with the remaining slaw ingredients and toss to combine. Set aside.
- Make the waffles: Preheat a waffle iron to the highest setting and preheat the oven to 200°. Place the chickpeas in a large bowl filled with water. Rub the chickpeas lightly between your palms to loosen the skins, which will float to the top. Skim off the skins using a slotted spoon before draining the chickpeas.
- Place the chickpeas in a blender or food processor along with the eggs, milk, olive oil, green onions, garlic, salt, lemon juice, cilantro, parsley, cumin, coriander and cayenne. Blend for 20 to 30 seconds to form a fairly smooth batter. Add the baking powder and flour, and blend on low for a few seconds until combined.
- Brush the hot waffle iron with oil or cooking spray and pour in the batter. Cook the waffles for 7 to 10 minutes, depending on the waffle iron, until golden brown. Transfer the waffles directly to a wire rack in the oven to stay warm while preparing the remaining waffles.
- Make the harissa yogurt: Combine all the yogurt ingredients in a small bowl and set aside.
- Top each waffle with the slaw, drizzle with the yogurt sauce and serve immediately. Leftover waffles can be refrigerated or frozen, and then reheated in a toaster.
| Calories per Serving | 441 |
| Total Fat | 23.3 g |
| Saturated Fat | 5.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 63.8 mg |
| Total Carbohydrates | 45.8 g |
| Dietary Fiber | 7.3 g |
| Total Sugars | 10.5 g |
| Sodium | 804.1 mg |
| Protein | 15.3 g |
