The Recipe Redux is a group of like-minded food bloggers whose mission is to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Each month members post recipes to their blogs following a theme set by the group moderators. Click the Recipe Redux link at the bottom of this page to see links to all the posts for this month’s challenge.
I’ll admit that initially I was a bit stumped when I first learned that this month’s Recipe Redux challenge was to develop a healthy and creative taco recipe. I’ve never been a huge fan of tacos and they aren’t something that I regularly serve to my family so, unlike other challenges, this one didn’t immediately spur any creative ideas. A few days later however, as I was perusing a new cookbook a friend had given me, I spotted a recipe for Savory Chickpea Waffles and that’s when the idea hit me – Chickpea Waffle Tacos!
In his beautiful new cookbook, Naturally Delicious, author, chef, and TV host Danny Seo includes a recipe for Savory Chickpea Waffles. To create Chickpea Waffle Tacos, I adapted this recipe, replacing the cinnamon and sugar with some Mexican spices, and then topped the waffles with seasoned ground beef and all of the usual taco fixins. This is a taco like no other – so yummy and clean tasting.
Unlike traditional waffle and pancake batter, chickpea waffle batter is thin and produces waffles that are crispy, light, and delicate, but the main advantage of using waffles for tacos, in lieu of flour or corn tortillas, is that the taco meat falls neatly into all the little waffle cavities, allowing more room to pile on a multitude of delicious toppings.
Chickpea Waffle Tacos make such a fun dinner. You’ll love the classic taco flavors on a tender, crispy, gluten-free waffle. One tip is to make the waffles ahead and then reheat them in the toaster oven. This saves a lot of time, especially if you use a Belgium waffle iron, as they typically only cook one waffle a time. Next time you want to mix it up on Taco Tuesday (or any night of the week) give Chickpea Taco Waffles a try!
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ⅛ teaspoon pepper
- 1½ cups (180 grams) chickpea flour (garbanzo bean flour)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1½ cups milk (I used unsweetened almond milk)
- 2 large eggs
- ¼ cup coconut oil, melted + 2 teaspoons more for oiling the waffle iron
- 1½ teaspoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 pound lean ground beef, preferably grass fed
- 1 cup grated cheddar cheese
- 2 avocados, peeled, pitted and diced
- 1½ cups shredded lettuce
- 2 large Roma (plum) tomatoes, diced
- 8 ounces sour cream
- 1 lime, cut into wedges
- Salsa and hot sauce (optional)
- Fresh parsley or cilantro for garnish
- Combine the salt, chili powder, paprika, cumin, and pepper.
- Preheat a waffle iron. Whisk together the chickpea flour, baking powder, baking soda, and half of the spice mixture.
- Add the milk, eggs, and coconut oil and mix well. Brush the waffle iron with melted coconut oil and cook waffles according to the manufacturer's directions.
- Keep the waffles warm in a 200-degree oven while you make the taco meat.
- Heat the olive oil in a large skillet over medium-high heat and add the onion and garlic. Cook for 3-5 minutes until the onion is soft and just starting to brown.
- Add the ground beef and the remaining spice mixture. Cook until the beef is no longer pink.
- Spoon some taco meat over each waffle and top with cheddar cheese, avocado, lettuce, tomatoes, and sour cream.
- Garnish with parsley or cilantro if desired and serve with lime wedges.
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