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Mashed Potato and Chickpea Waffles

Savoury Potato and Chickpea Waffles

Savoury Potato and Chickpea Waffles

I don’t think I’ve ever purposely made mashed potato before. I’m not a fan of “mushy food”, I like my food with a bit of texture. The idea of mashed potato waffles, however, intrigued me, except every recipe I came across called for leftover mashed potato. As if these waffles are an afterthought, a clever thing you can make with day old mashed potatoes. The good news is, you don’t need leftover mashed potatoes to make these waffles; you can make mashed potato from scratch for the sole purpose of waffling it. Also, there’s chickpea flour in the waffles, not actual chickpeas – I feel it’s important to mention this before we move on. There’s nutritional yeast as well, and a host of beautiful spices, making this mashed potato and chickpea waffles deeply savoury. They’re similar to these, except in waffle form.

On the spice front, I added a tablespoon of pilpelchuma spice the first time I tried these waffles. A blend of garlic and chilli, pilpelchuma, a vibrant and warming Libyan condiment, adds a bold rich kick to dishes. It’s wonderful in these waffles but when my stash ran out, I found out through experimenting that a dash of garlic powder, cayenne pepper, sweet paprika and cumin also works brilliantly. Feel free to adjust the spices according to your preference, if you make these. I think it has just the right bout of heat and spicy aroma, but then I’m African and I like spicy food.

Savoury Potato and Chickpea Waffles

Savoury Potato and Chickpea Waffles

We made these waffles two weekends ago. It’s not elaborate but there are a few steps involved in its preparation, making it a satisfying and rewarding yummy afternoon project. It’s the type of dish I make when I’m feeling a little overwhelmed, like lately, I’ve been feeling world-weary, like I’m trapped in an episode of Black Mirror.
This ritual of making these waffles adds a bit of calm in a space that is increasingly beginning to feel unfamiliar.
Chopping veggies, mashing potatoes, folding in spices and spooning thick batter onto a hot (waffle) iron, the wait and finally the crispy golden waffle that emerges, it all feels familiarly comforting. It’s what I do to tune out the noise, and for a few moments, it feels safe again.
The waffles come out delicate with a perfectly crispy coating and melt in your mouth when you bite into them. Overall, they’re properly spiced and intensely flavourful, and take on a cheesy flavor from the nutritional yeast. Also, they’re naturally gluten-free.

Savoury Potato and Chickpea Waffles Savoury Potato and Chickpea Waffles

Savoury Potato and Chickpea Waffles

Mashed Potato and Chickpea Waffles
Delicate crispy savoury waffles that melt in your mouth when you bite into them!
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INGREDIENTS
  1. 2 russet potatoes (about 1 1/4 lbs), peeled and washed
  2. 1 tablespoon ground flaxseed + 3 tablespoons water
  3. 1/2 cup almond milk (or other nut milk), room temperature
  4. 1/4 cup extra-virgin olive oil
  5. 1/2 cup chickpea flour
  6. 2 tablespoons nutritional yeast
  7. 2 teaspoons baking powder
  8. 1 small onion, finely chopped
  9. 1 tablespoon finely chopped chives
  10. 1 tablespoon finely chopped sun-dried tomatoes
  11. 1 teaspoon garlic powder
  12. 1/2 teaspoon cayenne pepper
  13. 1/2 teaspoon sweet paprika
  14. 1/2 teaspoon cumin
  15. 1/2 teaspoon salt, or to taste
DIRECTIONS
  1. Chop potatoes into chunks and put them in a large pot
  2. Fill pot with enough cold water so that potatoes are completely submerged
  3. Salt liberally, and cook over medium-high heat
  4. Bring to boil, lower heat and cook until potatoes are cooked through and can be pierced easily with a fork
  5. Drain and transfer potatoes to a large mixing bowl, reserve about 1/2 cup of the potato water
  6. Meanwhile, mix ground flaxseed and water in a small cup, set aside and let mixture thicken for at least 5 minutes
  7. Add flax mixture, almond milk and olive oil to potatoes and mash roughly with potato masher or fork
  8. Add chickpea flour, nutritional yeast and baking powder and mash well to blend
  9. Mix in onion, chives, sun-dried tomatoes, garlic powder cayenne pepper, sweet paprika, cumin and salt
  10. Mash well until evenly incorporated, mixture should be mostly smooth
  11. If the waffle batter feels stiff or dry, add a little potato water at a time until thick but soft (not runny)
  12. Taste and add more salt if desired
  13. Heat your waffle iron and grease the grids
  14. Depending on the size of your waffle iron, scoop about 1/4 – 1/2 cup of batter onto prepared waffle iron, and cook using manufacturer’s instructions, until golden brown and crispy
  15. Keep waffles in a single layer on a rack (preferably warming in the oven) while you make the rest of the batch
  16. Enjoy!
NOTES
  1. Allow waffle to cook through, do not open the iron lid too soon or mixture will separate!
Adapted from The New York Times
the Whinery by Elsa Brobbey https://elsbro.com/blog/

Savoury Potato and Chickpea Waffles

Savoury Potato and Chickpea Waffles

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