Chickpea, Split Pea and Black Pea Waffle

0.5 serve of legumes
Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

Serves: 2

Difficulty of recipe preparation: Intermediate

Preparation time: 30

Cooking time: 40


  • 1.5  cup Besan flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp curry powder
  • 1/2 tsp cumin seeds
  • 1 egg
  • 1 tbsp basil
  •  1 tbsp. mint
  • 1 cup milk
  • 1/2 cup chickpeas
  • 1/2 cup split peas
  • 1/2 cup black -eyed peas
  • 1 onion, diced
  • 2-3 cups vegetable stock
  • 1 baby carrot
  • 1 radish
  • 20ml chardonnay vinegar
  • 10g white sugar
  • 1 baby cos lettuce
  • 1 tsp butter
  • 1 garlic clove, crushed
  • 8 pcs of medely tomatoes halved
  • 1 tsp olive oil
  • 2 tbsp yogurt
  • 1 tsp parsley and basil ripped for garnish


  1. In a bowl, place all dry ingredients (besan flour, baking, salt), in a dry pan add curry powder and toast slightly, do the same with the cumin seeds and add to dry mix. Beat egg and mix milk well into it. Pour liquid onto the dry mixture and mix till smooth. Add chopped basil and mint.
  2. Dice onions, celery and carrots, and divide into 3 equal portions. Sweat each of the portions in a different pan, as each of the pulses take different times to cook. Add peeled baby carrots into the chickpea pan. Place each of the pulses (Black eye pea’s, chickpea and split red lentils into the separate pans) and cover with the vegetable stock. Cook until tender. Add half of the cooked pulses (strained) into the batter mix, and reserve the rest to garnish your waffles.
  3. Heat up Chardonnay vinegar with the sugar and pour over thinly sliced radishes. If you have a vacuum pac machine, vacuum with the mixture for a quicker result.
  4. Halve baby cos lettuce. Heat up a pan with 1 tsp of oil till almost smoking. Place lettuce cut side down till browned, remove from heat and add butter and crushed garlic. Allow to rest for 1 minute.
  5. Slice tomatoes and toss in olive oil and salt/pepper
  6. Pre-heat waffle iron and spray with canola oil. Place 1/2 cup of mixture and cook until crisp. Place on plate. Warm up remaining pulses and dot around and on the waffle. Spoon on yogurt, place halved tomaotes, pickled radishes and cos lettuce. Rip some fresh herbs and serve. Waffles for lunch? Now you can!

Recipe courtesy of 2016 International Year of Pulses Australian Signature Dish Recipe Competition, entered by Bo Sorenson, NSW.

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