A naturally gluten-free, high protein waffle made with garbanzo bean flour. Typically, egg-less waffles do not turn out very well, but this recipe is a total game-changer!
3/4 cup Water
2 tbsp Avocado oil
1 clove Garlic, finely minced
¼ cup Onion or shallot, finely chopped
2 tbsp cilantro, finely chopped
To taste Sea salt and freshly cracked black pepper
*For extra protein and fibre, try swapping the chickpea flour with lentil flour. Add 1 tsp baking powder to ensure the waffles are still light and fluffy!
In a bowl, add the chickpea flour and season with salt and pepper. Slowly add the water and whisk until smooth. Add 1 tbsp of oil and whisk to combine. Cover with plastic wrap and let the batter set for 2 hours.
Preheat your waffle iron. Heat an oven-safe skillet over medium heat, add the remaining 1 tablespoon of oil, and sauté the onions and garlic for 2 minutes. Stir in the cilantro, transfer the mixture into the chickpea batter, and stir to combine.
Pour the chickpea batter into your hot waffle iron and cook for 5-6 minutes, or until golden and crispy! To serve, cut the chickpea waffle into wedges and dollop with guacamole or salsa.