Apologies for the extended blogging hiatus ! I’ve still been cooking, just not developing any new recipes. And sadly, I got into a little bit of a blogging slump. It happens.
Thankfully my inspiration was not lost forever. I tend to get really back into the swing of things once my CSA starts up for the year and I have to get creative with all my veggies. The main recipe you see here (the waffles) didn’t use any of that up yet, but that lovely salad you see there is full of lovely new greens from Wysmykal Farms. The feta is local too, from Holmestead Cheese.
I’m a big fan of using chickpea flour in every day cooking. It satisfies a carb craving, but also delivers about 20 grams of protein per cup, which is a great bonus in healthier eating, especially if you are following a vegetarian diet. I mostly like it for its taste, really, and after checking out this recipe for socca waffles, I was inspired to incorporate falafel flavors into a handy (and might I add, non-fried) meal or snack. I opted to leave out flour or bulghur in the recipe, which also ended up making it a gluten-free waffle. I was really pleased with how these turned out. And they whip up in no time.
As you can see, I served mine with a tahini sauce (I used this one) and a salad with a simple herbed lemon and EVOO dressing.
Ready for a recipe?
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