Chickpea wafers

Ingredients:

• 1/3 cup vegetable oil, plus extra for greasing the waffle iron
• 2 tablespoons chopped fresh cilantro
• 2 tbsp. premium flour
• 2 tablespoons chopped fresh parsley
• 1 teaspoon baking powder
• 1 tsp ground cumin
• 1 teaspoon coarse salt
• 0.5 tsp ground coriander
• 1/4 tsp cayenne pepper
• Whites of 2 large eggs
• 2 cloves garlic, cut in half
• 1 can (425 g) canned chickpeas, rinsed
• 4 pocketed pitas, cut in half
• Chopped lettuce, sliced ​​tomatoes, cucumbers, onions, pickles, pickled beets and hard-boiled eggs for serving
• 1/4 cup store-bought hummus, thinned with water
• Hot sauce for serving
• Special equipment: waffle iron for thin waffles

Preparation:

1. Preheat oven to 95°C (to handle warm waffles).
2. Combine oil, cilantro, flour, parsley, baking powder, cumin, salt, coriander, cayenne pepper, egg whites, garlic, and chickpeas in a food processor and process until smooth.
3. Lightly grease the top and bottom plates of a waffle iron. Fill the waffle iron about three-quarters full (some of the iron should still be visible). Carefully close the lid and cook until the waffles are golden brown and firm in the center, 6–10 minutes. Keep the finished waffles warm in the oven or cover them with foil on a plate while you cook the remaining waffles.
4. Fill each pita half with a waffle. Add any toppings, drizzle with hummus, and a few drops of hot sauce.
   
   

   Note

   
   Waffles can be frozen in zip-lock plastic bags for up to 1 month. Reheat in a toaster or oven at 150°C.