Savoury chickpea waffles with egg and chives
Canned drained chickpeas
⅔ cup(s), rinsed and drained
Plain fat free Greek yogurt
⅛ tsp(s), divided
1 egg white(s), large
1 tsp(s), chopped
- 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.
- 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.
- 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.
- Serving size: 2 waffles and 1 egg