Crispy Chickpea Waffles with Middle Eastern Salad and Harissa Tahini Sauce (Gluten-Free) - Food52

Photo by Jenny Huang via Food52

Using Alexandra’s Harissa

Middle Eastern Salad and Harissa Tahini Sauce

1/4 cup tahini

1 1/2 tsp Alexandra's Harissa

Salt to taste

5 Tbsp cold water

1 small cucumber, diced

3 small tomatoes, diced

1/2 cup parsley leaves, finely chopped

1/3 cup mint leaves, finely chopped

1/3 cup coriander, finely chopped

1 lemon, juiced

2 Tbsp olive oil

Chickpea Waffles

1/2 small onion, peeled and roughly chopped

1 garlic clove, smashed and peeled

1 1/2 tsp baking powder

1 tsp salt

1 tsp ground cumin

220g canned chickpeas, drained and rinsed

3 large eggs

4 Tbsp vegetable or coconut oil

To make the tahini sauce, combine tahini, harissa and salt in a small bowl. Stir with a fork, add the water and stir until smooth. Season with salt to taste
To make the salad, combine the cucumber, tomato and herbs in a large bowl. Gently toss. Add the lemon juice, olive oil and salt. Toss again and season as needed.
To make the waffles, heat a waffle iron and preheat oven to 90ºC with a baking tray inside (if you don't have an iron, this recipe can also work as a mixture for pancakes).
Combine the onion and garlic in a food processor. Pulse until finely minced. Scrape the sides down with a rubber spatula. Add the baking powder, salt and cumin. Pulse again to mix. Add the chickpeas and pulse until very finely chopped. Add the eggs and pulse again until combined. The mixture should be evenly incorporated and the chickpeas finely minced
Grease the waffle iron with oil and add 1/4 of the chickpea mixture. Cook until browned and crispy. Repeat with the remaining batter, re-greasing as needed and store in the warm oven until all waffles have been cooked
Serve waffles immediately with the middle eastern salad and tahini harissa sauce.

Serves 4 waffles