ZUCCHINI-BASIL CHICKPEA WAFFLES W/ TOMATO + SHAVED FENNEL SALAD

INGREDIENTS

  • 2 cups garbanzo bean flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons fine grain sea salt
  • 1/4 teaspoon freshly ground pepper
  • 2 free range eggs
  • 1 zucchini, grated using the course holes on a box grater
  • 1 cup + 1-2 tablespoons unsweetened almond milk
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon chopped fennel fronds
  • 1 clove garlic, smashed and minced

tomato + shaved fennel salad

  • 2-3 heirloom tomatoes, sliced
  • 1 small fennel bulb, shaved on a mandolin or sliced thin
  • dozen whole small basil leaves
  • a couple sprigs fennel fronds, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • salt + pepper

INSTRUCTIONS

tomato + fennel salad

  • place tomato, fennel, basil, and fronds in a medium bowl and season with salt + pepper.  in a small bowl, whisk together the lemon juice and oil until fully incorporated.  a little at a time, add lemon and oil mix over the salad, taste and adjust seasonings.  set aside

chickpea waffles

  • in a large bowl, combine garbanzo bean flour, baking powder, salt, and pepper.  in another large mixing bowl, whisk together the eggs, zucchini, almond milk, olive oil, garlic, basil, and chopped fronds
  • at this point, heat your waffle maker on medium-high (my waffle maker has a heat setting from 1-5 – 1 being the lowest – so i turn mine to about a 4 1/2)
  • prepare a baking sheet with parchment and preheat oven to warm or 200°.  mix the wet ingredients into the dry, and combine until fully mixed.  once your waffle iron reaches desired heat, spoon about 3 tablespoons worth of batter onto your iron and let it cook for about 2-3 minutes.  transfer waffle to baking sheet and place in oven to keep warm.  repeat with remaining batter
  • remove waffles from oven and top with tomato + fennel salad, garnish with extra fennel fronds or leftover basil

enjoy!

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