Waffled Chickpea Patties
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 490
- Total Fat
- 25
- Saturated Fat
- 2
- Carbohydrates
- 56
- Dietary Fiber
- 12
- Sugar
- 5
- Protein
- 16
- Cholesterol
- 0
- Sodium
- 684
- Total: 50 min
- Active: 50 min
Ingredients
1/3 cup vegetable oil, plus more for brushing waffle iron
2 tablespoons chopped fresh cilantro
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 large egg whites
2 cloves garlic, halved
One 15-ounce can chickpeas, rinsed
4 pita breads, halved
Chopped lettuce, sliced tomato, cucumbers, onions, pickles, pickled beets and hard-boiled eggs, for topping
1/4 cup store-bought hummus, thinned with water
Hot sauce, for serving
Directions
Special equipment:
Waffle iron (preferably for thin waffles)- Preheat the oven to 200 degrees F (to keep cooked waffles warm).
- Combine the oil, cilantro, flour, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas in a food processor and pulse until smooth.
- Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffle is golden brown and firm in the center, 6 to 10 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- To build the sandwiches, stuff each pita half with a waffle. Add your choice of toppings, drizzle with the hummus and sprinkle with a few dashes of hot sauce.
Cook’s Note
The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmed through and crisp.