Veggie Savoury Waffles 

Chickpea Flour Waffles are a fun savory vegan breakfast, treat or snack! My son loves them and it’s a great way to add more veggies in their diet, and it’s gluten free too! 🙂

For this recipe I used grated carrot and finely chopped broccoli as it is one of my son’s favourite veggies.  Feel free to swap any veggie and add any herbs/ spices you like!



1/2 cup finely chopped broccoli
1/2 cup grated carrot
2 Tbs savoury yeast
1/2 tsp turmeric powder
A few basil leaves
3/4 tsp salt
2 Tbsp rice flour
1 cup chickpea flour  (besan flour)
1/8 tsp baking soda
1 cup water
Olive oil as needed



1. Chop or grate all of your vegetables and add them to a bowl.

2. Add the rice flour, chickpea flour, salt, spices, basil, baking soda and mix everything well.

3. Add in 1 cup of water to the mixture, stir well until combined. Add more water if needed – I need just about 1Tbsp more water when I make this, it really just depends on the amount of moisture in your vegetables as well as the type of chickpea flour.

4. Let mixture sit for 5 minutes before starting to make into waffles.

5. Oil and preheat your waffle maker – I usually drizzle some oil onto my waffle iron since I like them nice and crispy and brown.

6. Pour and spread the thick batter on your waffle maker, spread evenly with a spatula. keep the batter amount to a medium thick layer for crispy waffles. Too thick will take long to cook and soften faster

7. Drizzle a few drops of oil on the top as well before closing the lid.

8. Cook until golden brown and crispy.

9. The waffle maker timer for my iron is pretty short, you may have to experiment to see what’s best for yours. Just make sure you cook it to a golden crisp brown to ensure the vegetables are fully cooked and the waffles are crispy.

10. Remove the waffle from the waffle maker, repeat for rest of the batter.

11. These waffles are served best when they are warm and crispy, they will soften a bit as they cool off after about 30 mins or so. Serve with chutney, soups, dhals or other dressings of choice.


Recipe by Debora Galvin