CHICKPEA TENDERS & WAFFLES

SERVES 4 PORTIONS

FOR THE CHICKPEA TENDERS

2 cans (30 oz., or 850 g) chickpeas, drained

2 tbsp. (30 ml) aquafaba (a.k.a. chickpea brine) reserved

1/2 cup (70 g) diced yellow onion

2 tsp. (5 g) salt-free poultry seasoning

1 tsp. salt

1 tsp. garlic powder

1/4 tsp. black pepper

1/2 tsp. paprika

1/2 cup (60 g) vital wheat gluten

1/3 cup (30 g) panko breadcrumbs

3 tbsp. (25 g) sesame seeds

1 tsp. onion powder

FOR THE WAFFLES

1 1/4 cups (295 ml) unsweetened non- dairy milk

2 tbsp. (30 ml) lemon juice

1 tbsp. (15 g) sunflower oil

1 tsp. vanilla extract

1 cup (130 g) unbleached all-purpose flour

1/2 cup (55 g) quick-cooking oats

2 tbsp. (25 g) sugar

2 tsp. (9 g) baking powder

Pinch of salt

FOR THE SPICY SYRUP

1/3 cup (80 ml) maple syrup

1 1/2 tbsp. (22.5 ml) hot sauce

NUTRITIONAL VALUES

Calories: 1126kcal
Fat: 18g (1.9g S.Fat)
Carbs: 189.2g
Protein: 57.8g
Sugar: 45.4g
Sodium: 792mg

METHOD

TO MAKE THE CHICKPEA TENDERS
Preheat the oven to 400oF (200oC, or gas mark 6), and line a baking sheet with parchment paper or a silicone baking mat.

In a food processor fitted with an S-blade, combine the chickpeas, reserved aquafaba, yellow onions, poultry seasoning, salt, garlic powder, pepper, and paprika. Pulse the mixture until the chickpeas are roughly a quarter of their original size. Sprinkle the vital wheat gluten over the chickpea "dough" and pulse a few times to combine evenly.

Combine the panko crumbs, sesame seeds, and onion powder in a small bowl or plate with high edges. Wet your hand lightly and shape 3-tbsp.-sized (45 g) scoops of the chickpea mixture into "cutlets" or "tender" shapes. Press each tendie gently into the panko mixture until coated, then place on a baking sheet. Repeat until you have a total of 12 chickpea tenders. Bake for 12 minutes, then flip and bake for another 12 minutes, or until they begin to turn golden. Begin making the waffles while those are baking.

TO MAKE THE WAFFLES
Preheat a regular waffle maker (not a Belgian waffle maker) and have a blender ready. In the blender pitcher, combine the non-dairy milk, lemon juice, oil, vanilla, flour, oats, sugar, baking powder, and salt in that order. Purée the mixture until it is smooth.

Allow the waffle batter to thicken for 5 minutes before pouring it into your waffle maker. Cook the waffle for about 8 minutes, checking for doneness once most of the steaming has stopped. Repeat until all the waffle batter is gone.

TO MAKE THE SPICY SYRUP
Whisk together the maple syrup and hot sauce in a small bowl or jar until combined.

TO SERVE
Arrange the waffles on four plates and top each with three chickpea tenders. Serve immediately, with the spicy syrup on the side.

CHAI WAFFLE STICK DIPPERS

SERVES 4 PORTIONS

FOR THE WAFFLE STICKS

3/4 cup (175 ml) orange juice

3/4 cup (175 ml) unsweetened non-dairy, soy-free, nut-free milk

1 tbsp. (15 ml) olive oil

1 tsp. vanilla extract

1 1/4cups (156 g) unbleached all- purpose flour

1/2 cup (40 g) rolled oats

2 tbsp. (24 g) organic cane sugar

2 tsp. baking powder

1 1/2 tsp. ground cinnamon

3/4 tsp. ground ginger

1/2 tsp. ground cardamom

1/2 tsp. ground allspice

1/2 tsp. ground cloves

FOR THE MAPLE BUTTER DIP

1/4 cup (55 g) soy-free vegan butter, melted

1/3 cup (80 ml) maple syrup

1/4 tsp. ground cinnamon

NUTRITIONAL VALUES

Calories: 415kcal
Fat: 11.7g (2.4g S.Fat)
Carbs: 70.1g
Protein: 10.6g
Sugar: 26.7g
Sodium: 352mg

METHOD

TO MAKE THE WAFFLE STICKS In a blender, combine all of the waffle ingredients and puree until smooth. Allow 10 minutes for the mixture to thicken.

Preheat a Belgian waffle maker as directed by the manufacturer. Fill with batter and bake for 10 minutes, or until the steam stops (and if you have a newer waffle maker, the light turns green). Repeat until all of the batter has been used up. If desired, keep the cooked waffles warm in a low oven while you prepare the remaining waffles.

TO MAKE THE MAPLE BUTTER DIP While the waffles are cooking, whisk together the butter, maple syrup, and cinnamon in a mixing bowl, then divide the dip among four small bowls for serving.

When the waffles are done, use a serrated knife to cut them into strips and serve with the dip.