We have had chicken and waffles, but chickpea and waffles? Actually it is chickpea waffles, not 'and' - the chickpea part is chickpea flour. That's right; while not too commonly used in North America (yet), finely ground chickpeas are widely used as flour in South Asian and some Mediterranean cuisines. In India, it is known as gram and used mainly for savory dishes. In the south of France and Italy, a form of flat bread called socca or farinata is made and eaten as a snack. Chickpea flour is naturally gluten free, which makes it a good alternative for anyone avoiding gluten.
We came across this recipe for waffles made with chickpea flour which seems a uniquely American approach and shows the chickpea's versatility! The recipe is from endocrinologist Dr. David Ludwig's best-selling book, "Always Hungry!" (Grand Central Life & Style, 2016), as part of a low carbohydrate diet plan.
Makes 6 to 7 (6-inch) waffles
Ingredients
2 cups chickpea flour
¼ teaspoon salt
1 teaspoon baking soda
2 eggs, separated
1 ½ cups whole-milk plain Greek yogurt
½ cup unsweetened soy, almond or whole milk
½ cup neutral-tasting vegetable oil, plus more for waffle iron
1 teaspoon vanilla extract
Preparation
Preheat waffle iron.
In a large bowl, whisk together chickpea flour, salt and baking soda.
In a medium bowl, whisk together egg yolks, yogurt, milk, oil and vanilla. Stir wet ingredients into dry.
In another bowl, beat egg whites with a whisk or hand mixer until they hold firm peaks. Gently fold whipped egg whites into batter — it should be on the thick side.
Cook batter in heated waffle iron following manufacturer’s instructions. Serve warm with fruit, whipped cream or maple syrup.
