Ingredients
1 pint dried chickpeas
1/2 pinch calabrian chili
8 g lemon zest
10 pinches garlic confit
38 grams cilantro
38 grams parsley
7 grams salt
68 grams olive oil
7 grams cumin
6 grams baking soda
68 grams sweet onion
1.5 grams cardamom
200 g tahini
8 g salt
63 g lemon
2 g cumin
155 g olive oil
20 g honey
300 g warm water
Preparation
Soak chickpeas for 12 hours in room temperature water, discard water, then mix with the rest of ingredients and spin in a food processor, all ingredients should be fully incorporated but still have some texture, do not grind into a paste.
Pre heat waffle iron to highest setting, be sure to spray generously with olive oil or cooking spray, for mix into balls the size of your particular waffle plates, add mix to waffle iron but do not press all the way, allow a ¼ in gap
Cooking time is 4-6 min
Mix tahini and water and buzz with a hand blender, add all other ingredients except the olive oil and blend again, while blending slowly drizzle the olive oil into the sauce.
Allow sauce to cool in the fridge for an hour before serving
Toss some kale or mixed greens of your choice with olives, tomatoes, cucumber, red onion and the tahini sauce, place waffle on top and drizzle some more tahini sauce over the top of the waffle and enjoy!
