Yes, this recipe title may have made you do a double-take; but yes, it actually really works. Nutty, earthy chickpeas and grapes that pop with sweetness. Consider it a Middle Eastern-style take on waffles.
- 2½ cups canned chickpeas, drained and rinsed
- 1 garlic clove, roughly chopped
- 1 shallot, roughly chopped
- ¼ cup parsley
- 2 tbsp coriander
- ½ tsp ground cumin
- ¼ tsp freshly ground pepper
- 1 tbsp freshly squeezed lemon juice
- ½ cup chickpea flour or regular flour
- ¼ cup (60 ml) water, or more
- sesame oil, for greasing and cooking
- ⅓ cup grapes, sliced in half
- ¼ cup (60 ml) tahini
- 1 tbsp honey
- sesame seeds, for topping
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Combine chickpeas, garlic, shallot, parsley, and cilantro in a food processor and blend.
2. Add cumin, pepper and lemon juice. Blend to incorporate.
3. Scrape mixture into bowl. Add flour and water, and mix well.
4. Grease waffle iron with sesame oil. Add batter in scoops and cook until crispy but moist.
5. Heat sesame oil in a frying pan over medium heat.
6. Add grapes and cook briefly to warm.
7. For honey-tahini sauce, whisk tahini and honey together in a small bowl.
8. To serve, plate waffles honey-tahini sauce, grapes, and toasted sesame seeds.