Ingredients for 2–3 servings:
- 500 g potatoes, diced
- 125 g cooked Chickpeas
- 3 tbsp Chickpea flour
- 10g fresh parsley and/or coriander leaves, roughly chopped, plus more for serving
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 teaspoon Garlic powder
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon maple syrup
- 150g coarsely chopped cherry tomatoes and/or cucumber slices, for serving
- 1/2 tsp hot pepper flakes or Chili flakes (optional), for serving
For the cauliflower sauce:
- 200 g cauliflower florets
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/4 tsp Paprika powder
- 1 tbsp freshly squeezed lemon juice
- 1 tablespoon water or 3 tablespoons unsweetened almond or coconut milk, more if needed.
Preparation:
Steam the potatoes in a pot with a steamer insert for 15 to 20 minutes until soft. Then let it cool completely.
In a large bowl, mash the potatoes with a potato masher along with the chickpeas, chickpea flour, parsley or cilantro, cumin, coriander, garlic powder, lemon juice and maple syrup. Everything should be well mixed and free of lumps.
A Non-stick ceramic waffle iron preheat. Pour the puree into the bottom of the waffle iron and make sure it is evenly distributed. Bake the waffle for 10 to 15 minutes until crispy. Repeat the process with the remaining puree.
To make the sauce, steam the cauliflower just like the potatoes until soft, about 4 to 8 minutes. In a food processor or blender, puree the cauliflower along with the garlic powder, onion powder, paprika, lemon juice, and water or almond or coconut milk until smooth. Serve the waffles hot with the sauce, cherry tomatoes, cucumber, red chili flakes (if using) and fresh cilantro.
Bon appetit!
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