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Photo of Savoury Chickpea Waffles with Egg and Chives by WW

Savoury Chickpea Waffles with Egg and Chives

1
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy
A mini waffle maker makes breakfast for one a lot more fun. This savoury waffle recipe delivers a protein-packed change of pace from the usual sugar-loaded morning meal. Made with canned chickpeas and a hint of cumin, the waffles have a bit of Mediterranean flair. We top them with a sunny-side up egg, whose gooey yolk provides plenty of “sauce” for the waffles.

Ingredients

Cooking spray

2 spray(s)

Canned drained chickpeas

⅔ cup(s), rinsed and drained

Plain fat free Greek yogurt

2 tbsp(s)

Cornstarch

1 tbsp(s)

Ground cumin

¼ tsp(s)

Kosher salt

⅛ tsp(s), divided

Egg whites

1 serving(s), large

Raw egg

1 large

Chives

1 tsp(s), chopped

Black pepper

1 pinch(es)

Instructions

  1. In a mini food processor, pulse chickpeas until very finely chopped. Add yogurt, cornstarch, cumin, a pinch of salt, and egg white; process until smooth, stopping to scrape down the sides as needed.
  2. Preheat a mini waffle maker. Lightly coat both sides of maker with nonstick spray. Add half of batter (it will be thick); close maker and cook until lightly browned on both sides, about 4 minutes. Remove waffle to a plate. Repeat with remaining batter.
  3. Meanwhile, coat a small nonstick skillet with nonstick spray. Heat pan over medium heat. Add egg to pan and sprinkle with remaining pinch of salt; cook until whites are set and yolk is still runny (or to desired degree of doneness), about 3 minutes. Top waffles with egg and chives. Sprinkle with pepper.
  4. Serving size: 2 waffles and 1 egg

Notes

If the canned chickpeas you use are low sodium or no-salt-added, add another pinch of salt to the batter.

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