This high-protein breakfast is herby, spicy, and filled with plant-based protein. Chickpea flour is an excellent high protein addition to a vegan waffle as is fresh toppings like tahini yogurt, pickled onions, cucumber, or tomato. Additionally, you can add toppings like vegan cheese, vegan bacon, or avocado to your waffles for a more filling breakfast.
Ingredients
- 2½ cups chickpea flour spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sea salt½ teaspoon cayenne pepper optional
- 1½ cups water¾ cup extra-virgin olive oil
- ¼ cup chopped fresh cilantro plus more for garnish
- 4 scallions chopped
- 2 garlic cloves grated
- Freshly ground black pepper
Topping suggestions
- Tahini yogurt or tahini sauce
- Pickled onions
- Diced cucumber
- Diced tomato
- Fresh mint or cilantro leaves
Instructions
- Preheat a waffle iron and prepare your desired toppings.
- 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.
- 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. Cook these savory waffles about a minute or two longer than sweet waffles to get them crisper.
- Serve with desired toppings.