My savory breakfast project proceeds apace! This morning I created savory waffles that sit somewhere between pakora and falafel. I was inspired by the amazing Vegan Richa’s recipe, but made some substitutions and several tweaks that make the waffle even more nutritious (I threw in a lot of tofu and spinach, which are not in the original recipe). The outcome was superb–somewhere between pakora and falafel. I suspect it would be more pakora-like with cilantro, but parsley is what I had in the fridge.
In lieu of chickpea flour, I used the “vegan omelette mix” that is sold in Israel and is a mix of yellow dal flour, chickpea flour, and a few other ingredients. You can easily substitute with chickpea flour or besan, as in Richa’s original recipe. Here’s my version:
- 1/2 cup cauliflower
- 6 stalks green onion
- 100g spinach
- big handful parsley
- 1/2 inch ginger
- 2 cloves garlic
- 1/2 package Hodo Soy tofu (about 150g)
- 1 cup vegan omelette mix or legume flour
- 1 cup water
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp ras-el-hanout
- 1/2 tsp cayenne
- 1/2 tsp salt
- a few drops of olive oil for the waffle maker
Place all the vegetables and the tofu in the food processor and process to a coarse mix. Place in a bowl and add the legume flour, water, and spices. Mix again. Heat up your waffle maker while the mixture sits for a few minutes. Then, place a spoonful of mix in each waffle spot, drop some olive oil on top (to prevent the waffles from sticking to the other side) and close the lid. The waffles come out crunchy and delicious. I’m pretty sure this will be fantastic with other vegetable combinations.
A very cool variation, inspired by an online course I took in Korean temple cooking: Substitute all the vegetables and tofu for one big zucchini, half a cauliflower, and lots of scallions or leeks. Substitute all the spices for a big tablespoon of gochujang and a bit of salt. Cooks the same and tastes a lot like the wonderful traditional Korean pancakes.