Breakfast Lunch Recipes

Mediterranean Chickpea And Olive Waffles Recipe

11th July 2017

By Matt Frazier and Stepfanie Romine | Published on July 11, 2017


Soccas are Mediterranean flatbreads made with chickpea flour. The traditional dish hails from Nice in the south of France and is often served informally as street food.

But although they are quick to make and full of nutrition from the chickpeas, soccas typically call for quite a bit of olive oil to add flavor and richness.

Inspired by socca but seeking something lighter, Matt Frazier and Stepfanie Romine, co-authors of The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life, created these savory waffles.

 

Makes: 4 to 6 waffles

Time: 10 minutes to prep, 30 minutes to cook

 

You’ll need

2 cups (240 g) chickpea flour (garbanzo bean flour)

1 tablespoon chopped rosemary or thyme

1 teaspoon GF baking powder

¼ teaspoon salt

1/8 teaspoon black pepper

½ cup (90 g) pitted Kalamata olives, chopped

¼ cup (15 g) sun-dried tomatoes, thinly sliced

1 tablespoon olive oil

1½ cups (360 ml) hot water

Dollop of hummus

 

Method

1. Preheat a waffle iron. (OF: See page 49 for baking directions if your waffle iron isn’t truly nonstick.)

2. 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.

3. Spread about ½ to ¾ cup (120 to 180 ml) batter onto the waffle iron, close the lid, and cook through, according to waffle iron directions, about 6 minutes.

4. Top with hummus and serve.

 

Variation: Substitute ½ cup (30 g) chopped flat-leaf parsley for the olives and fold in ¼ cup (40 g) chopped red onion.

 

– RELATED: Chicken Souvlakis With Roasted Pepper Hummus

 


 

Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Photographs copyright © Ken Carlson, Waterbury Publications Inc. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.