Who resolved to eat more vegetables a few weeks ago? Who's still doing it? I'm going to be optimistic and say, "Good for you!"
I, for one, didn't make any resolutions this year, so I haven't broken any. However, I did make a list of cooking goals. For someone who cooks a lot, there are still many things I want to learn and master. Like bread. I've never made bread! How that possible?
Until then, these savory waffles are delicious for breakfast, but even better for lunch as a swap for sandwich bread. The veggies are held together with gluten-free garbanzo flour, eggs, and a few tablespoons of potato starch. The waffles are sort of latka-adjacent and as such, the potato starch makes them a bit crispier when they're first cooked. (In case you didn't know, potato starch is the secret to crispy latkes) However, once they cool, they get softer and more bread-like, so the starch isn't strictly necessary.
After giving all of the veggies a rough chop, you want to pulverize them in the food processor. This keeps the final product from being too chunky. Also, releasing some of the veggie liquid makes the batter more batter-y, so don't worry if the blended vegetables look too wet.
¾ lb potatoes (about 1 large or 3 small potatoes)
½ medium onion
½ cup cauliflower (heaping)
½ cup broccoli (heaping)
1 medium carrot
1 large garlic clove
¾ cup garbanzo flour
2 Tbsp potato starch (optional)
1 tsp salt
1/8 tsp pepper
1 Tbsp olive oil
Heat your waffle iron.
Roughly chop all of the vegetables and place in a food processor. Process until all large chunks have been emulsified. Dump out into a large mixing bowl.
Add the garbanzo flour, potato starch (if using), salt, pepper, eggs, and olive oil and stir well to combine.
Grease your waffle iron with olive oil or avocado oil (spray is the easiest) and spoon about ¼ cup of batter into each opening of your waffle maker (ours makes two medium-sized waffles at a time). Cook until done according to your machine.
Top with fried eggs, cheese, ham, turkey, avocado, etc.
Yield: 9 waffles