These savory chickpea waffles are crisp, cheesy, and far more interesting than another sad bowl of cereal.
I made them on a lazy Sunday, and the tomato topping disappeared first—apparently restraint was not invited.
Top them with a poached egg and call it brunch with standards. Syrup can sit this one out.
Savory Chickpea Waffles
EQUIPMENT (PAID LINKS)
- Medium mixing bowl
- Electric hand mixer
- Waffle iron
Ingredients
- 1 tablespoon oil for the tomato topping
- ½ cup thinly sliced shallots
- 4 garlic cloves thinly sliced
- 2 teaspoons fresh thyme leaves
- ½ cup dry white wine
- 12 ounces chopped tomatoes
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- ¾ cup chickpea flour
- 1 teaspoon baking powder
- ¾ cup milk
- 1 tablespoon oil for the waffle batter
- 1 large egg separated
- 2 teaspoons vinegar
- 1½ ounces shredded white cheddar cheese
- 2 poached eggs
- 1 teaspoon fresh thyme leaves for garnish
Instructions
- Sauté the Aromatics: Heat 1 tablespoon oil in a large skillet over medium heat. Add the shallots, garlic, and 2 teaspoons thyme. Cook for about 3 minutes, stirring occasionally, until the shallots begin to soften.
- Add the Wine: Pour the dry white wine into the skillet. Stir and scrape the bottom of the skillet to loosen any browned pieces.
- Cook the Tomatoes: Add the chopped tomatoes, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook over medium heat for about 5 minutes, stirring occasionally, until the tomatoes soften and form a chunky sauce. Reduce the heat to low to keep the topping warm.
- Preheat the Waffle Iron: Preheat the waffle iron to medium-high heat while preparing the waffle batter.
- Combine the Dry Ingredients: Place the chickpea flour, baking powder, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper in a large mixing bowl. Whisk until evenly combined.
- Add the Wet Ingredients: Add the milk, 1 tablespoon oil, egg yolk, and vinegar to the dry ingredients. Whisk until the batter is smooth and no dry pockets remain.
- Add the Cheese: Stir the shredded white cheddar into the batter until evenly distributed.
- Whip the Egg White: Place the egg white in a clean medium mixing bowl. Beat it with an electric hand mixer for 2 to 3 minutes, or until stiff peaks form.
- Fold in the Egg White: Add the whipped egg white to the chickpea batter. Gently fold it in with a rubber spatula until just combined. Avoid overmixing so the batter stays light.
- Cook the Waffles: Spoon the batter into the preheated waffle iron without overfilling it. Close the waffle iron and cook for about 5 minutes, or until the waffles are crisp, golden brown, and release easily. Cook in batches if necessary.
- Add the Tomato Topping: Divide the cooked waffles between two plates. Spoon the warm tomato and shallot mixture evenly over the waffles.
- Finish the Plates: Place one poached egg on top of each serving. Sprinkle with the remaining fresh thyme and serve immediately.
Video Recipe
Savory Chickpea Waffles: Tiny Tricks, Big Brunch Energy
I’ve made these enough times to know where things go sideways. A few lazy-smart moves can save your waffles—and your patience.
Let the Batter Rest
Give the batter about 5 to 10 minutes before cooking. Chickpea flour needs a moment to absorb the liquid, and rushing it is how you end up with waffles that taste slightly gritty and deeply disappointing.
Thin It Only When Needed
Chickpea batter can thicken while it sits, so add a splash of milk if it stops pouring easily. Don’t turn it into soup, though. You want pancake-batter consistency, not something that needs a straw.
Shred Your Own Cheese
Freshly shredded cheddar melts better than the bagged stuff because it doesn’t have that powdery coating. I still use pre-shredded cheese on busy mornings, because sometimes convenience is the most important food group.
Swap the Cheese
White cheddar brings a nice sharp flavor, but regular cheddar, Monterey Jack, pepper Jack, feta, or grated Parmesan all work. Pepper Jack is my favorite when I want the waffles to feel exciting without actually doing anything difficult.
Try a Dairy-Free Version
Use unsweetened oat milk, soy milk, or almond milk in place of regular milk. Choose a neutral variety unless vanilla chickpea waffles sound like the kind of kitchen mistake you’d enjoy explaining to your family.
Don’t Skip the Egg White Trick
Whipping the egg white gives the waffles a lighter texture, which matters because chickpea flour can get dense. Fold it in gently. Aggressive stirring turns all that lovely air into wasted effort.
Use a Clean Bowl
Egg whites whip best in a bowl without grease, oil, or egg yolk. If they refuse to fluff, wipe the bowl with a little vinegar and try again. This is annoyingly effective, which is rude but useful.
Grease the Waffle Iron
Even if your waffle iron claims to be nonstick, give it a light coat of oil before the first waffle. Appliances make promises; melted cheese makes its own rules.
Don’t Peek Too Soon
Opening the waffle iron early can split the waffle and leave half of it stuck to each side. Wait until the steam slows down before checking. That little pause has saved more breakfasts than I care to admit.
Keep Finished Waffles Crisp
Place cooked waffles directly on a wire rack instead of stacking them on a plate. Stacking traps steam and turns crisp waffles soft. If you’re cooking several, keep them warm in a 200°F oven while you finish the batch.
Use Canned Tomatoes in a Pinch
Fresh tomatoes are great, but drained canned diced tomatoes work when the produce drawer has officially given up. Cook them a little longer so the topping doesn’t end up watery.
Change the Tomato Topping
No shallots? Use thinly sliced red onion, yellow onion, or green onions. No white wine? Use chicken broth, vegetable broth, or a splash of water with a squeeze of lemon. The skillet does not need to know your pantry is struggling.
Add More Heat
Stir red pepper flakes, cayenne, diced jalapeño, or hot sauce into the tomato mixture. Start small, especially with cayenne. It has a habit of turning “a little kick” into “why is everyone sweating?”
Make the Egg Easier
Poached eggs are lovely, but fried eggs are faster and much less dramatic. Soft scrambled eggs also work well. I use whatever method requires the least emotional investment that morning.
Skip the Egg Entirely
Top the waffles with sliced avocado, sautéed mushrooms, wilted spinach, or extra tomato topping for an egg-free meal. A spoonful of plain Greek yogurt or sour cream also adds a cool, creamy finish.
Add Herbs You Already Have
Thyme works beautifully, but parsley, chives, basil, oregano, or cilantro can step in. Use dried herbs sparingly since they’re stronger. Fresh herbs are charming; dried herbs pay rent and stay in the pantry.
Make the Topping Ahead
The tomato mixture can be prepared up to three days in advance and refrigerated in an airtight container. Reheat it gently in a skillet or microwave, adding a splash of water if it has thickened.
Store Leftover Waffles Properly
Cool the waffles completely before placing them in an airtight container. Refrigerate them for up to three days, or freeze them in a single layer before transferring them to a freezer bag.
Reheat Them Like You Mean It
Use a toaster, toaster oven, air fryer, or regular oven to bring back the crisp edges. Avoid the microwave unless you enjoy waffles with the texture of a folded dish towel.
Freeze a Double Batch
These waffles freeze surprisingly well, so making extra is worth it. Place parchment paper between them and freeze for up to two months. Future you will feel incredibly organized, even if present you is wearing pajamas at noon.
