Crispy Chickpea Waffles With Herby Israeli Salad & Harissa Tahini Sauce Recipe

Name: Crispy Chickpea Waffles With Herby Israeli Salad & Harissa Tahini Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Herby Israeli salad and harissa tahini sauce; 1/4 cup tahini; 1 1/2 teaspoons harissa; 1 pinch kosher salt, plus more to taste; 5 tablespoons cold water; 1 seedless English cucumber, diced; 3 small (or 2 medium) tomatoes, diced; 1/2 cup parsley leaves, finely chopped; 1/3 cup mint leaves, finely chopped; 1/3 cup cilantro leaves, finely chopped; 1 lemon, juiced; 2 tablespoons olive oil; Chickpea waffles; 1/2 small yellow onion, peeled and roughly chopped; 1 large garlic clove, smashed and peeled; 1 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 1 teaspoon ground cumin; 1/2 pound dried chickpeas, soaked in water overnight, then drained; 3 large eggs; 4 tablespoons vegetable or coconut oil

Servings: persons

Herby Israeli salad and harissa tahini sauce
1/4 cup tahini
1 1/2 teaspoons harissa
1 pinch kosher salt, plus more to taste
5 tablespoons cold water
1 seedless English cucumber, diced
3 small (or 2 medium) tomatoes, diced
1/2 cup parsley leaves, finely chopped
1/3 cup mint leaves, finely chopped
1/3 cup cilantro leaves, finely chopped
1 lemon, juiced
2 tablespoons olive oil
Chickpea waffles
1/2 small yellow onion, peeled and roughly chopped
1 large garlic clove, smashed and peeled
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 pound dried chickpeas, soaked in water overnight, then drained
3 large eggs
4 tablespoons vegetable or coconut oil

1
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.
2
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.
3
Heat the waffle iron. Heat the oven to 200u00b0 F and stick a sheet pan inside.
4
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.
5
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.
6
Serve the waffles right away with Israeli salad and tahini sauce.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Herby Israeli salad and harissa tahini sauce, 1/4 cup tahini, 1 1/2 teaspoons harissa, 1 pinch kosher salt, plus more to taste, and more.

Yes, Crispy Chickpea Waffles With Herby Israeli Salad & Harissa Tahini Sauce falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy Chickpea Waffles With Herby Israeli Salad & Harissa Tahini Sauce

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