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Prep time
9 hours
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Cook time
20 minutes
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Makes
4 waffles and fixings
Author Notes
A chickpea-forward, falafel-inspired batter—plus a few eggs, so you get crispy edges, not batter cemented to your waffle iron. I left out the spices and herbs in the waffles and channeled that energy within the toppings: an ultra-herbaceous cucumber-tomato salad and spicy, creamy tahini sauce. —Emma Laperruque
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Crispy Chickpea Waffles With Herby Israeli Salad & Harissa Tahini Sauce
Ingredients
- Herby Israeli salad and harissa tahini sauce
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1/4 cup
tahini
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1 1/2 teaspoons
harissa
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1 pinch
kosher salt, plus more to taste
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5 tablespoons
cold water
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1
seedless English cucumber, diced
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3
small (or 2 medium) tomatoes, diced
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1/2 cup
parsley leaves, finely chopped
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1/3 cup
mint leaves, finely chopped
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1/3 cup
cilantro leaves, finely chopped
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1
lemon, juiced
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2 tablespoons
olive oil
- Chickpea waffles
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1/2
small yellow onion, peeled and roughly chopped
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1
large garlic clove, smashed and peeled
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1 1/2 teaspoons
baking powder
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1 teaspoon
kosher salt
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1 teaspoon
ground cumin
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1/2 pound
dried chickpeas, soaked in water overnight, then drained
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3
large eggs
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4 tablespoons
vegetable or coconut oil
Directions
- Herby Israeli salad and harissa tahini sauce
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Make the tahini sauce. Combine the tahini, harissa, and salt in a small bowl. Stir with a fork until smooth. Add the water and stir again until totally smooth. Season with salt to taste.
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Make the Israeli salad. Combine the cucumber, tomato, and herbs in a big bowl. Gently toss. Add the lemon juice, olive oil, and a pinch of salt. Gently toss again and taste. Adjust the salt as needed.
- Chickpea waffles
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Heat the waffle iron. Heat the oven to 200° F and stick a sheet pan inside.
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Combine the onion and garlic in a food processor. Pulse until finely minced. Scrape down with a rubber spatula. Add the baking powder, salt, and cumin. Pulse again to incorporate. Add the chickpeas. Pulse until very finely chopped, scraping down a couple times as needed. Add the eggs and pulse again to combine. The mixture should be cohesive and the chickpeas, finely minced.
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Grease the waffle iron with oil (or cooking spray). Add 1/4 of the chickpea mixture to the hot iron. Cook according to the manufacturer’s instructions, or until browned and crispy. Repeat with the remaining batter, re-greasing as needed, and keeping the finished waffles in the oven to stay warm.
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Serve the waffles right away with Israeli salad and tahini sauce.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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