Vegan Chickpea Waffles with Antipasti

My friend sent me the recipe for buckwheat waffles with a lovely salsa, but... being impatient as I am, and intrigued by adding antipasti to waffle batter - I decided to experiment with the new gram flour I bought not long ago. Gram means chickpea!

And you know what? These are the best vegan waffles I have ever attempted thus far! They held together really well, and because of the oil in the batter, they wont stick to the iron - score!

Vegan Chickpea Waffles with Antipasti
(Makes about 1 and a half big waffle, probably about 4 small American ones)

3 topped tbsp gram/chickpea flour
1/2 cup soy milk
2 tsp neutral oil
1/2 tsp baking powder
Salt and pepper
3 sundried tomatoes (I used the oily ones), finely chopped
2 artichokes in oil, finely chopped (can also use 4-6 pitted olives)

To serve: Sundried tomatoes, cheese, pesto, aivar, hummous etc.

- Heat up the waffle iron.

- Let's get down to business! In a bowl, mix the flour, baking powder, a bit of salt and pepper and stir to combine. Fold in the soy milk, oil plus the sundried tomatoes and artichokes/olives.

- Once the iron is hot, pour a ladleful of the batter on and close, cook for about 3 minutes or so, until golden and cooked through, and repeat with remaining batter.

You can easily double this recipe to make sure you have enough for two or three people, you're going to want to! I immediately regretted not having made a bigger batch of these as soon as I'd had one. I simply served it with some more sundried tomatoes, but the waffles are suitable for any antipasti topping or spread!


Recipe by yours truly,

- Jules