30 Minute Savory Zucchini Waffles
These nourishing and flavourful zucchini waffles are made with chickpeas and chickpea flour so they have a falafel vibe with plenty of satisfying protein and fibre. They’re perfect when you don’t feel like cooking as they come together easily in the food processor!
Equipment
- waffle maker see tips + tricks for a fritter option sans waffle maker!
- Food Processor
Ingredients
- 2 cups chopped zucchini one medium zucchini
- 14 oz can chickpeas no salt added
- 1 medium shallot peeled and roughly chopped
- 1 clove garlic peeled and roughly chopped
- 1 cup chickpea flour or chickpea fava flour
- ½ cup water
- ½ cup packed curly parsley
- ¼ cup nutritional yeast
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
Instructions
- Preheat waffle iron to level 4//medium-high//375℉ (190℃). If your waffle iron has a tendency to stick, you'll grease it with a bit of oil before adding batter.
- Place chickpeas, shallot, garlic and zucchini in a food processor and pulse until mixture is finely chopped.
- Add chickpea flour, water, parsley, nutritional yeast, oil, lemon juice, salt, cumin, thyme and onion powder and blend until a thick batter forms.
- Scoop 1/2 cup of batter for a 4 inch (10 cm) waffle. Cook waffles until golden brown and crisp on outside and firm inside, about 7-10 minutes. Be patient and ignore your ready light! It takes time for the chickpea mixture to fully cook and thicken up. When ready, the amount of steam rising from the iron will be minimal and waffle iron will open with no resistance.
- Serve waffles with your favourite toppings...from a tiny drizzle of maple syrup, to a leafy, herby salad, to sliced avocado and sautéed greens. I've put tons of options in the blog post!