Chickpea Flour Waffle with Avocado Salad, Roasted Pepper, Smoked Tofu, Hummus & Tahini dressing
A savory chickpea flour waffle topped with a fresh and colorful salad. This dish is highly nutritious, as chickpea flour is an excellent source of carbohydrates and protein. The avocado and vegetables provide a great dose of vitamins and antioxidants. In addition to its nutritional benefits, this dish stands out for its vibrant colors and refreshing taste, making it perfect for summer!
Ingredients (for 2 large waffles)
- 130 g chickpea flour
- 1 small glass of water
- 1 tbsp flaxseeds
- 1 tsp cumin seeds
- Chopped cilantro
Toppings
- 1 red bell pepper
- 1 avocado
- Cherry tomatoes
- 60 g smoked tofu
- 100 g cooked chickpeas
- 2 tsp tahini
- Juice of 1 lime
- Lamb’s lettuce
- Sprouted seeds
- Cilantro
- Sesame seeds
- Spicy paprika
- Olive oil
Instructions
- Prepare the waffle batter: Mix the chickpea flour with water until you get a thick batter, similar to cake batter. Add the chopped cilantro, flaxseeds, and cumin seeds. Mix well and let rest for 30 minutes.
- Prepare the hummus: Blend the chickpeas with the juice of half a lime, one teaspoon of tahini, one tablespoon of olive oil, and a pinch of salt.
- Prepare the roasted pepper: In a pan with a drizzle of olive oil, grill the halved red bell pepper, skin side down. Cover and cook over medium heat until the skin is slightly charred. Flip and cook on the other side. Remove the charred skin and set aside. (Alternatively, roast the pepper and tofu in the oven at 220°C for 15 minutes.)
- Sauté the tofu: In the same pan, sauté the diced smoked tofu until golden brown.
- Prepare the tahini sauce: Mix one teaspoon of tahini with a little lime juice and a splash of water until you get a yogurt-like consistency.
- Cook the waffles: Cook the batter in a waffle maker until golden brown.
- Assemble the dish: Place the waffles on a serving plate and, once slightly cooled, top them with the salad: lamb’s lettuce, cherry tomatoes, avocado, roasted pepper, hummus, and smoked tofu. Drizzle with the tahini sauce and garnish with sprouted seeds, sesame seeds, cilantro, and a pinch of paprika.
