Chickpea fritters and waffles fall somewhere between socca, falafel, and a savory pancake. They're crispy on the outside, tender on the inside, packed with protein, and naturally gluten-free. Serve them with cool, garlicky tzatziki and a quick cucumber-tomato salad and you've got a full meal that's vegetarian, healthy, and surprisingly filling.
The trick to making chickpea waffles really work is using enough olive oil. Both in the batter and brushed on the waffle iron, a good EVOO is what gives these waffles their crispy edges and rich, nutty flavor. We're using a basil-infused olive oil in the batter to layer in extra Mediterranean character.
Ingredients
- 2 cups chickpea flour (also called gram or besan flour)
- 2 cups water
- 3 tablespoons Kofinas Basil Infused Olive Oil
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped
- 1 cup Greek yogurt (full-fat)
- ½ cucumber, grated and squeezed dry
- 1 garlic clove, minced
- 2 tablespoons Kofinas Extra Virgin Olive Oil
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 2 tablespoons Kofinas Extra Virgin Olive Oil
- 1 tablespoon red wine vinegar
- Salt and pepper
Serves 4. Makes 4-6 waffles depending on iron size.
How to Make It
- Make the waffle batter first. Whisk the chickpea flour, water, basil olive oil, garlic, salt, pepper, cumin, and parsley in a large bowl until smooth. Let rest for 15-30 minutes (this hydrates the flour and makes the waffles less gritty).
- Make the tzatziki. Grate the cucumber on a box grater, then squeeze it dry in a clean kitchen towel. Combine with the Greek yogurt, garlic, EVOO, dill, lemon juice, salt, and pepper. Chill while you cook the waffles.
- Make the salad. Toss the cucumber, tomatoes, and red onion with the EVOO, vinegar, salt, and pepper. Let sit while the waffles cook.
- Heat your waffle iron to medium-high. Brush both sides with olive oil generously. Chickpea batter sticks more than regular waffle batter.
- Cook the waffles. Pour about ½ cup of batter per waffle (adjust for your iron size). Cook for 5-7 minutes until deep golden brown and crispy. Don't open the iron too early. Chickpea waffles need extra time.
- Repeat with remaining batter, re-oiling the iron between each waffle.
- Serve. Plate each waffle with a generous dollop of tzatziki and a scoop of cucumber-tomato salad on the side. Drizzle with extra olive oil and a sprinkle of fresh parsley.
Tips for the Best Chickpea Waffles
Let the batter rest. 15-30 minutes makes a real difference. The chickpea flour hydrates fully, the texture smooths out, and the cooked waffles are less likely to taste raw or grainy.
Oil the iron generously. Chickpea batter sticks more than regular batter. Brush oil on both plates before each waffle. A cheap pastry brush makes this easy.
Don't open the iron early. Chickpea waffles take longer to cook than regular waffles. Wait until the steam slows and the waffle releases cleanly. Usually 5-7 minutes.
Make extras and freeze. Cooked waffles freeze well for up to 3 months. Re-crisp them in the toaster straight from the freezer. They're perfect for a quick weekday breakfast or lunch.
Squeeze the cucumber dry. For tzatziki, the grated cucumber needs to be wrung out completely or the dip will be watery. A clean kitchen towel works better than paper towels.
A New Take on Savory Waffles
Chickpea waffles are one of those recipes that surprises people. They're more filling than they look, work for breakfast or dinner, and pair with practically anything. The olive oil makes the difference. Our Basil Infused Olive Oil in the batter brings a layer of Mediterranean herb that pairs naturally with the chickpea base. Use our Extra Virgin Olive Oil from Crete for the tzatziki and the salad. Three ingredients carrying real flavor in every bite. For variety, swap the basil oil for our Garlic Mediterranean Infused Olive Oil or Dill Infused Olive Oil in the batter, each one gives the waffles a completely different Mediterranean character.
Frequently Asked Questions
What is chickpea flour?
Chickpea flour (also called gram flour, besan, or garbanzo flour) is finely ground dried chickpeas. It's high in protein, naturally gluten-free, and used widely in Indian, Middle Eastern, and Mediterranean cooking for things like socca, pakoras, and falafel.
Are chickpea waffles healthy?
Yes. Chickpea waffles are high in protein and fiber, naturally gluten-free, and made with whole-food ingredients. They're a more filling alternative to regular waffles and pair well with healthy toppings like tzatziki, hummus, or fresh vegetables.
Can I make these without a waffle iron?
Yes. Pour the batter into a hot non-stick skillet to make chickpea pancakes or socca-style flatbreads instead. Cook for 3-4 minutes per side over medium heat until golden and crispy on the edges.
How long do leftover chickpea waffles keep?
Refrigerated in a sealed container, they keep for 3-4 days. Re-crisp in a toaster or hot oven before eating. Frozen, they keep for 3 months. Pop them straight from the freezer into the toaster.
Can I make this vegan?
The waffles themselves are already vegan. For the tzatziki, substitute coconut yogurt or cashew-based yogurt. The cucumber salad is naturally vegan.
What other toppings work?
Hummus, baba ganoush, roasted red pepper dip, sautéed greens, fried eggs, smoked salmon, or any Mediterranean dip you like. These waffles are a flexible vehicle for whatever you have on hand.
