Spiced Chickpea Waffles

• servings: 6 servings

Ingredients

1 cup whole milk Greek yogurt

¼ cup tahini

2 Tbsp. fresh lemon juice

2 garlic cloves, grated

1 tsp. ground cumin

1 tsp. sea salt

½ tsp. ground cardamom

1 to 4 Tbsp. water, if necessary

2½ cups chickpea flour, spooned and leveled

1 tsp. baking powder

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. onion powder

1½ tsp. sea salt

½ tsp. cayenne pepper (optional)

1½ cups water

¾ 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

Tahini Yogurt

Pickled onions

Diced cucumber

Diced tomato

Fresh mint or cilantro leaves

Directions

Preheat a waffle iron and prepare your desired toppings. To make the tahini yogurt, stir together the yogurt, tahini, lemon juice, garlic, cumin, salt, and cardamom in a medium bowl. If the yogurt is too thick, thin with water, 1 tablespoon at a time, to reach your desired consistency.

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. I like to cook these savory waffles longer than sweet waffles to get them crisper. Serve with desired toppings.