Chickpea and Kale Waffles with Lemon-Herb Yogurt
If you're looking for a unique twist on brunch, these savory chickpea and kale waffles are just what you need. Packed with nutrients and flavors, this dish takes the traditional waffle to a whole new level. Whether you're hosting friends or simply treating yourself, these waffles are sure to impress.
Ingredients
- 1 cup cooked chickpeas, mashed
- 1 cup finely chopped kale, stems removed
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk (or plant-based alternative)
- 2 large eggs
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 cup Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Zest of 1 lemon
Instructions
- Preheat the Waffle Iron: Preheat your waffle iron according to the manufacturer's instructions.
- Prepare the Waffle Batter: In a large bowl, mix the mashed chickpeas, chopped kale, whole wheat flour, baking powder, baking soda, salt, and black pepper. In another bowl, whisk together the milk, eggs, olive oil, and lemon juice. Combine the wet and dry ingredients until just mixed.
- Cook the Waffles: Pour the batter into the preheated waffle iron and cook according to its instructions until the waffles are golden brown and crisp. Repeat with the remaining batter.
- Make the Lemon-Herb Yogurt: In a small bowl, combine the Greek yogurt, dill, parsley, and lemon zest. Mix well and adjust seasoning if necessary.
- Serve: Serve the warm waffles topped with the lemon-herb yogurt. Add additional fresh herbs or a sprinkle of lemon zest for garnish, if desired.
Cook’s tips
- Mash the chickpeas thoroughly to avoid lumps; a fork or potato masher works well.
- Do not overmix the batter – stir until just combined to keep the waffles tender.
- Preheat the waffle iron fully before adding batter for a crisp exterior.
- For extra crispness, let the cooked waffles rest on a wire rack for 2 minutes before serving.
- If your waffle iron isn't non-stick, brush it lightly with oil before each batch.
Substitutions
- Use spinach instead of kale – just chop it finely and squeeze out excess moisture.
- Substitute whole wheat flour with all-purpose or a gluten-free blend for a different texture.
- Swap Greek yogurt for plain regular yogurt or a dairy-free alternative like coconut yogurt.
- Replace fresh dill and parsley with 1 teaspoon each of dried herbs if fresh isn't available.
- Use lemon juice from a bottle if fresh lemons aren't on hand, but fresh zest is best for flavor.
Storage & reheating
Store leftover waffles in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or toaster oven to restore crispness. The lemon-herb yogurt can be stored separately in the fridge for up to 2 days.
Frequently asked questions
Can I make the waffle batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and keep it covered in the refrigerator. Stir gently before using, as it may separate slightly.
Can I freeze these waffles?
Absolutely! Cook the waffles, let them cool completely, then freeze in a single layer. Once frozen, transfer to a zip-top bag. Reheat directly from frozen in a toaster or oven.
Can I use canned chickpeas instead of cooking them from scratch?
Yes, canned chickpeas work perfectly. Just rinse and drain them well, then mash as directed.
Are these waffles gluten-free?
Not as written, since they contain whole wheat flour. However, you can substitute a 1:1 gluten-free flour blend to make them gluten-free.
