Chef Ellen

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Chickpeas or garbanzo beans are a wonderful source of protein, fiber, and various vitamins and minerals, so incorporating chickpea flour into this latest creation seemed logical to add nutritional value to this dish. The addition of more fresh vegetables paired beautifully but I’m guessing a sweet version is doable and on the horizon for this chef soon! So many different profile flavors to consider for these waffles with light, unique, and crispy textures. It’s important to let the batter sit for at least an hour. 
I’ve made this recipe up to 9 hours ahead of time and let sit at room temperature so if you’re a planner like me or want to prep for the night before or breakfast for dinner option, go for it!


Serves 4

  • 2 cups chickpea flour
  • ¼ cup ground flaxseed
  • ¼ cup hemp hearts
  • 2 cups water
  • 2 tablespoons olive oil
  • 2 tablespoons dried herbs garlic and herb works well
  • ½ teaspoon salt
  • 1 cup sautéed vegetables of choice sauteed chopped peppers and broccoli were a great combination for me
  • Optional toppings: Roasted tomatoes and fresh chickpeas


  • In a large bowl, whisk together flour through salt. The batter will be thin but it’s important to let the batter sit for at least an hour. Fold in sautéed vegetables (make sure there is no excess liquid from any vegetables you choose, or drain properly before adding)
  • Preheat the waffle iron and spray with an olive or avocado oil spray. Work in batches and add about ½ - ¾ cup of batter at a time, depending on your waffle iron. Cook till golden brown and crispy.
  • Garnish as desired.