Chickpea Waffles

Waffles: this word summons images of beautiful breakfasts with piles of whipped cream, fresh maple syrup, and bright berries. But chickpeas? Those probably aren't at the top of the word-association list (and, okay, maybe not even in the top twenty).

However, chickpeas actually make an excellent base for vegan and gluten-free waffles! This recipe combines this legume with banana, psyllium husk powder, flax egg, and almond milk to create a stack that'll do more than just satisfy your carb cravings—they'll keep you full through lunchtime!

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• 1 15 oz can chickpeas
• 1 large banana
• 1 teaspoon psyllium husk powder
• 1/2 cup oats
• 1 teaspoon cinnamon
• 1/3 cup almond milk
• 1 tablespoon flax meal
• 3 tablespoons water

1. Preheat your oven to 300 degrees Fahrenheit. Prepare flax egg by whisking 1 tablespoon of flax meal with 3 tablespoons of boiling water. Allow to sit for 5 minutes before using.
2. In a bender, combine a can of chickpeas, banana, psyllium husk powder, oats, cinnamon, almond milk, and flax egg. Puree on high until all the batter is smooth.  If batter is too thin, feel free to add more oats. If too thick, add a splash more almond milk.
3. Grease a preheated waffle iron. Pour batter onto iron and follow standard directions for making waffles. Generally, these will take about 5-7 minutes to cook. As you finish the waffles, transfer to a baking sheet in the oven to keep them warm. The batter will make about 6 waffles.
4. When all the waffles are cooked, you're ready to eat! We recommend serving them with real maple syrup.

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