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Savory Chickpea Waffles

Chickpea flour and white cheddar turn these crisp waffles into a savory breakfast that actually has a personality. A juicy tomato-shallot topping and runny poached eggs finish the job, because plain syrup never stood a chance.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Brunch
Servings 2

EQUIPMENT (PAID LINKS)

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.