This recipe yields 8 waffles (7 inches in diameter; using a 3/4 measuring cup)

March is National Nutrition Month! Celebrate with these vegeterian whole grain waffles. This recipe is a great healthier alternative to the traditionally fried falafel you receive at Mediterranean restaurants.

These waffles can be made for breakfast or dinner. They also freeze well.

This recipe was inspired by a Stone Soup Blogger, part of the Food and Nutrition Magazine. I changed out the fat free milk for the unsweetened almond which decreases the calories. I also added fresh parsley as well to add an additional flavor profile.

Ingredients:

1 15-ounce can chickpeas, rinsed and drained (yields about 1 1/2 cups of chickpeas)

1 cup fat-free Greek yogurt

1 teaspoon ground cumin

2 tablespoons fresh lemon juice

2 teaspoons ground Vietnamese cinnamon

1 teaspoon kosher salt

2 cups unsweetened vanilla almond milk

2 teaspoons baking powder

2 tablespoons fresh parsley

2 cups whole-wheat pastry flour

Spray oil

Directions:

1. Start to heat waffle iron according to manufacture. I had my setting on 6 (there are 7 settings on my All Clad Waffle maker).
2. In a blender add the 1st nine ingredients and blend until liquid smooth.
3. In a large bowl measure out flour, and gradually add liquid ingredients to the flour. Whisk until combined, and until the batter is without any clumps. Let the batter rest for 15 minutes or even covered overnight is permissible. I noticed I did not get to pour all the waffles at dinner and waited until the next day after the batter rested in the refrigerator. The waffles had a better consistent and texture to them the next day.
4. Once the waffle iron is warmed up, spray the iron thoroughly with cooking spray. Place 3/4 cup of batter in the waffle iron (this may vary depending on your waffle iron capacity. Remove the waffles and allow to cool on wire rack or serve right away with homemade Tzatziki.