The other day, The Chickpea and I were trying to decide what to have for dinner. He wanted Indian, but I was in the mood for breakfast. Breakfast for dinner.
Breakfast for dinner is one of my most favorite things in the world, but relationships are about compromise (as I've been told), right? Also, some beans people seem to think that "it can't always be about me," so it seemed that a stack of pancakes was not in the cards for my dinner that night.
This recipe has been boiling up inside me ever since my Green Onion Chickpea Waffles. I kept putting off trying them out because "I need to use up those vegetables I got last week" or "I'm craving _____ right now." Given our different preferences for dinner and my wanting to be a good partner, I decided to step up to the plate (pun intended?).
There is something about savory waffles that just warms your soul and makes you feel like you're indulging in a brunch classic while eating a healthy, satisfying meal. With chana masala spices, these waffles are spicy and filled with robust flavor, making this meal even more satisfying than your typical "breakfast for dinner" entrée. Since syrup obviously wasn't a viable topping option for these savory gems, I opted for a spin on one of my most favorite Indian potato dishes- samosas. Sautéed with onion, bell pepper, carrots, peas, and lots of spices, then slightly mashed, these potatoes were the perfect sidekick to my spicy waffles. Since neither the waffles or the potatoes are too hot, a jalapeno-filled cilantro mint chutney put these waffles over the top.
When we sat down for dinner, The Chickpea scrunched up his nose, because this was not the typical Indian food he had been expecting, but after one bite, he was completely on board with my "compromise." In fact, he went back for seconds and thirds! After we cleared the table and did the dishes, we decided to watch a movie on Netflix. He wanted to watch that Mr. Bean movie (again) but I was in the mood for an old James Bond flick. We "compromised" again, much to his favor, and watched (Ok, he watched and I slept through) Johnny English.
Ingredients
- 1 cup chickpea flour
- ¼ cup nutritonal yeast
- 1 teaspoon baking powder
- 1 teaspoon coconut sugar (or other vegan sugar)
- 1 teaspoon chana masala spice blend
- 1 teaspoon toasted cumin seeds
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon black salt
- ½ teaspoon baking soda
- pepper to taste
- 1 clove garlic, chopped
- ¼ inch ginger, peeled and chopped
- 1 tablespoon tomato paste
- ¾ cup milk
- 2 flax eggs (2 tablespoons flax meal mixed with 6 tablespoons warm water)
- ¼ cup canola oil
- 2 teaspoons olive oil
- 1 lb small golden potatoes, chopped
- ½ red onion, chopped small
- ½ red bell pepper, chopped small
- ½ cup green peas
- 1-2 cloves garlic, minced
- 1 carrot, chopped small
- 1/2 cup vegetable broth
- 1 teaspoons mustard seeds
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- ½ teaspoon paprika
- ½ teaspoon ground cardamom
- ¼ – ½ teaspoon cayenne pepper
- salt and pepper to taste
Instructions
- Mix the curry powder, cumin, ginger, paprika, cardamom, and cayenne pepper with the vegetable broth in a small bowl. Set aside.
- Add the olive oil and mustard seeds to a large shallow saucepan and heat over medium heat until the seeds begin to pop. Add the onion and garlic and sauté until the onion is almost translucent. Add the potatoes, carrot, bell pepper, and vegetable broth/spice mixture and sauté until potatoes and carrots are soft. If the liquid absorbs too quickly, or the potatoes begin to stick, lower the heat and add a bit more vegetable broth to deglaze the pan.
- Once the vegetables are soft enough to bite into, remove from heat. Use a masher to very lightly mash the potatoes and vegetables (you still want big chunks, but just slightly smashed). Stir in the peas, add salt and pepper to taste, and cover until ready to use. Enjoy!
- Prepare your flax eggs. Set aside.
- In a food processor, pulse the garlic, ginger, tomato paste and the milk about 10 times, until mostly smooth (little pieces of garlic and ginger are okay).
- In a large bowl, combine your dry ingredients. In a medium bowl, combine the wet ingredients, including the green onion/milk mixture and the flax eggs. Add the the dry ingredients and stir to combine.
- Cook waffles according to your waffle maker’s instructions. Top with Samosa Potatoes (below) and Mint Cilantro Chutney (I used this recipe). Enjoy!
First time here? Check out the rest of my Chickpea Love Affair Vegan MoFo Entries!
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Photography by Chris Miller
Caitlin
these look scrumptious! i love how indian inspired this "brunch"?/dinner this meal is. i think you just made richa very proud. i'd love to have this for dinner!
keepinitkind
Thank you- scrumptious is the perfect word to describe them! It's funny that you mention Richa- I was thinking of her the entire time I was making them! I hope I did her proud. 🙂
Sarah S.
Dang, girl. Dang.
keepinitkind
Hahaha! Thank you! Have a great weekend, Sarah! 🙂
Gabby @ the veggie nook
What an amazing take on breakfast for dinner- you really merged the 2 meals into an amazing creation! I always leave here so impressed 🙂
keepinitkind
Thank you so much, Gabby- I guess I'm really into fusion lately! 🙂
Genevieve
This is such a creative and modern take on Indian food! I've never understood the concept of chicken and waffles, but samosas and waffles sounds like an amazing combination to me, especially with the chutney on top!
keepinitkind
Thank you, Genevieve! I never understood chicken and waffles either, until my friend ordered a vegan version at a restaurant, and she let me try it- it was surprisingly good!
Richa`
yeah yeaahhh!! super cool Kristy! a chilla waffle, samosa potatoes and chutney! i am the first one on the table eating up everything and pointing to my mouth for more!!:) this such a supercool breakfast too. i love savory and heavy breakfasts! awesomenesss!! i see your future kitchen smelling of all masala spices:)
keepinitkind
Hahaha- Yes! Thank you- I'm so glad you like them. I totally used the spices you gave me too- I'm gonna need a bigger spice drawer pretty soon because these are going to be in regular rotation now. 😉
Caralyn @ glutenfreehappytummy
oh my gosh that looks SOOOO delicious! you've got me drooling!
keepinitkind
Thanks, Caralyn!
Cadry
What a great combo! I love samosas, but I never make them at home because of the thought of rolling dough and then frying. It's easier to go to a restaurant and have them do it! But waffles? That I can do! With Richa starting cravings in me for samosa pizza and now you with samosa waffles, I may never eat them in their original form again! 😉
keepinitkind
Thank you! Samosas are pretty hot right now, I guess! I know I can't get enough of them either!
The Cookie Fairy
This. is. bonkers.
But brilliant.
Love it!
keepinitkind
Thank you!
Somer
Savory waffles? With cilantro mint chutney? Can I just come over for dinner, and will you please make the sweet and salty ice cream layer cake and the truffles as well? I'll just stand aside and drool 🙂
keepinitkind
Of course! In fact, if I make them now, do you promise to come over? 🙂
Sarah
that sounds and looks great!
keepinitkind
Thank you, Sarah! 🙂
Reia@TheCrueltyFreeReview
Wowie. I've confessed my love for chana masala in the past but this is just too much. I've seen every type of ethnic food turned into brunch except Indian. And then you make this. I can't even begin to express my amazment, nor my frustration that I have no room in my kitchen for a waffle maker with which to make this awesomeness. I'm pinning it anyway, for future reference.
keepinitkind
Come over, Reia! I'll make Indian waffles for you! 🙂
Heather
Whay haven't I ever had a savory waffle before? they are brillinat, I need to change this very soon - and topping looks to die for!
I think I need to move in with you.
keepinitkind
Why haven't you, Heather? That's just crazy talk! 😉
P.S. We totally have a guest bedroom... 🙂
Courtney Jones
I think this is one of the yummiest looking recipes I've ever seen. I love everything about it. The chutney sounds perfect! 🙂
keepinitkind
Wow- what a compliment! I must say- it was extremely yummy! 🙂
Amy
Creative, yummy and one more check on my list for why I need to get a waffle maker!
keepinitkind
Thank you, Amy! 🙂
Alex
Made this tonight for dinner and subbed in cauliflower for the potatoes to make it a bit lighter on carbs. AMAZING! Seriously, so delicious. Standing ovation to you for coming up with this.
keepinitkind
Awesome! I love hearing that and thank you for the cauliflower tip! I'll have to try that next time! 🙂
Tara
I may be going crazy, but there's no veggie broth in your ingredients list! Is the first step in your instructions referring to a broth you make with the other ingredients? Or is there a certain amount of veggie broth that we need as well?
keepinitkind
I am so sorry about that! I've added it to the ingredients list now. It's just 1/2 a cup and I usually use the boxed variety. If you don't have any on hand, water would do just fine.
Sorry for the inconvenience! Enjoy! 🙂
Christine
Wow - This is a MUST make! Soon. Thank you!
Sam (the Quantum Vegan)
Oh my, these waffles! <3 I made them with some potato spinach curry tonight, and they were DELICIOUS! It's like chickpea omelettes 2.0. I'll be making these again, no problem.
Amy
This is WONDERFUL! I substituted cauliflower for the potatoes. My family (including my Indian husband) adored it! Thanks!
D
Made them tonight, topped with some leftover aloo mattar! Amazing take on a chila/pudla. I used 1/2 cup of yogurt mixed with 1/4 cup water instead of milk. My five year old ate his topped with tamarind-date chutney.
This is a wonderful recipe to add to the '30 minute, low clean up, school night dinners' collection.
Daina
WOAH. I've already made this twice! I can't believe it's gluten-free and vegan, and has SO much flavor. I've doubled the recipe each time to have leftovers the next day - so filling, too! Delicious and creative recipe!! Thank you!
Emily
I made these for dinner last night and they were a hit! I turned the waffles into pancakes and they were perfect with the potato mixture on top! A new staple for sure!