Olive-Chickpea Waffles

Name: Olive-Chickpea Waffles
Total time: 40 min
Yield: Makes: 4 to 6 waffles
Ingredients: 1 tablespoon chopped rosemary or thyme; 1 teaspoon GF baking powder; ¼ teaspoon salt; 2 cups (240 g) chickpea flour (garbanzo bean flour); Hummus or Weeknight Marinara; 1½ cups (360 ml) hot water; ¼ cup (15 g) sun-dried tomatoes, thinly sliced; 1 tablespoon olive oil (OF: omit); ½ cup (90 g) pitted Kalamata olives, chopped; ⅛ teaspoon black pepper

Preparation info

Makes:
4 to 6
waffles

Difficulty
Easy
Ready in
40 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Soccas are Mediterranean flatbreads made with chickpea flour. But although they are quick to make and full of nutrition from the chickpeas, they typically call for quite a bit of olive oil to add flavor and richness. Inspired by socca but seeking something lighter, we created these savory waffles.

Ingredients

2 cups (240 g) chickpea flour (garbanzo bean flour)
1 tablespoon chopped

Side dish
Vegan
Gluten-free

Method

Preheat a waffle iron. (See OF for baking directions if your waffle iron isn’t truly nonstick.)
Combine the flour, rosemary, baking powder, salt, and pepper in a large bowl. Stir in the olives and sun-dried tomatoes, then whisk in the oil followed by the hot water. The batter should be thick but thoroughly combined.