Savory Chickpea Waffles with Egg & Chives
A mini waffle maker makes breakfast for one a lot more fun. This savory 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. If the canned chickpeas you use are low sodium or no-salt-added, add another pinch of salt to the batter.
Canned chickpeas (garbanzo beans)
⅔ cup(s), rinsed and drained
Plain fat free Greek yogurt
⅛ tsp, divided
1 large egg(s)
1 tsp, 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