All you need is 4 ingredients and 30 minutes to make these amazing chickpea flour waffles! They are fluffy, light, and crispy and are an excellent base for both sweet and savory toppings. These waffles also happen to be vegan and gluten-free.

Chickpea flour is one of my favorite gluten-free flours to work with! It is incredibly versatile, and you can use it almost anywhere that calls for regular flour. I had successfully attempted to make chickpea flour tortillas and banana pancakes in the past, and this chickpea flour waffles recipe is my latest creation!
💚Why you will love this recipe
- Simple and easy to make - This recipe only requires 4 simple ingredients and is fuss-free and beginner-friendly.
- Irresistibly fluffy and crisp - Although these waffles are gluten-free, they still taste as good as the regular ones.
- A great source of protein - Chickpeas is packed with plant-based protein! These waffles contain at least 10g of protein per serving.
- Stores well and is freezable - Hence, making them a fantastic meal prep recipe for busy workdays.
🧂What you will need
📃Ingredients notes and substitutions
- Chickpea flour - It is essentially flour made from ground chickpeas.
- You can find them in most groceries, either in the baking aisle or gluten-free aisle. I love Bob’s Red Mill brand.
- You could also make your own at home with dried chickpeas and a good blender. For more detailed instructions, I recommend checking out the post “how to make chickpea flour” by Alpha Foodie.
🔪How to make
Here is a quick rundown on the steps involved in making chickpea waffles. As usual, the full detailed recipe will be in the recipe card at the bottom of this post.
Combine chickpea flour, baking powder, and salt in a large mixing bowl. Mix well. Next, add water, and stir until a smooth batter forms. Let the batter rest for 15-20 minutes.
In the meantime, preheat your waffle iron to medium-high. Grease the plates with some oil.
Pour about ½ cup of batter into the waffle iron, and cook until the indicator light switches color or steam escaping from the waffle maker starts to dissipate. Serve it with whatever topping you fancy, and enjoy!
✔Helpful tips
- Before using it, you must preheat your waffle iron and grease it with some oil. Or not, your waffles might stick to the plates, causing them to separate in half.
- Although this is only a waffle recipe, I will still recommend weighing out the flour using a kitchen scale.
- I am using this inexpensive Ozeri kitchen scale and love it so far!
- If you choose to use measuring cups, follow the spoon and level method. Spoon the flour into your cup, and level off excess using a butter knife. Avoid packing flour into your measuring cup!
- Do not skip resting your batter! This allows time for the chickpea flour to rehydrate, yielding waffles that are moist on the insides.
- If your waffle maker does not have an indicator, use the steam emerging from the maker as a guide. Once steam stops dissipating out of it, your waffles are done cooking.
- To keep chickpea flour waffles warm and crispy while the others are cooking, Place them in an oven preheated to 100C/210F.
✨Variations and add-ins
For sweet waffles
- Granulated sweetener - add about 1 tablespoon
- Vanilla extract
- Spices - Cinnamon, nutmeg, allspice, pumpkin spice
- A handful of chocolate chips
For savory waffles
- Herbs - chopped green onion, parsley, cilantro
- Spices - Onion powder, garlic powder, chili powder, cumin
- Vegan cheese - crumbled feta, shredded mozzarella, parmesan
🍌Serving ideas
Fruits - Pair chickpea flour waffles with some freshly chopped fruits, like banana and peaches, or frozen berries for some extra sweetness.
Nut butter - Waffles and nut butter go hand-in-hand, in my opinion! My personal favorite is this coconut almond butter.
Compote and jam - Top them with a generous dollop of jam or homemade blueberry compote.
Vegan bacon and sausages - I love pairing them with vegan bacon and Italian seitan sausages for an extra boost of protein.
Condiments - Savory condiments like vegan mayo, sriracha mayo, cashew tofu ricotta, and sriracha pair well with these chickpea waffles!
❄Storing suggestions
Fridge - These chickpea waffles can be kept in the refrigerator for 3-4 days in an airtight container.
Freezer - To freeze, flash freeze them first by arranging them in a lined baking sheet in one layer. Pop them into the freezer for 1-2 hours, or until they are frozen and hard.
You can now transfer them to freezer bags or containers before freezing. They can be frozen for up to 3 months.
Reheating - To reheat waffles, simply pop them into a toaster and toast until they are hot and crispy. You could also heat them in an oven preheated to 180C/350F for about 10 minutes.
❔Commonly asked questions
Yes, chickpea flour is flour that is made by grinding dried chickpeas.
These waffles are naturally gluten-free, as chickpea flour is free from gluten. However, as cross-contamination might occur during processing, make sure to get certified gluten-free ones if you are sensitive to gluten.
First of all, your batter might be too thin. The batter should be slightly thicker than regular pancake batter, so add more flour if yours is watery!
Or, you might have opened your waffle maker too soon. As the middle of an undercooked waffle is still liquidy and soft, it will easily split in half.
Lastly, it might be time to clean your waffle plates thoroughly. As oil and small flicks of batter accumulate on the plates, they will turn sticky.
🍽More chickpea flour recipes
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📖 Recipe
Vegan Chickpea Waffles (savory/sweet)
Equipment
Ingredients
- 2 cups chickpea flour
- 2 teaspoons baking powder
- pinch of salt
- 1 cup water
Instructions
- In a mixing bowl, combine together chickpea flour, baking powder, and salt. Stir until everything is well incorporated.
- Next, add water into the bowl. Whisk until a relatively smooth batter forms.
- Let the batter rest for about 15 minutes.
- In the meantime, preheat your waffle iron. Grease the plates by brushing or spraying on some cooking oil.
- Give batter a stir, adding a splash of water if it is too thick. Batter will be on the thicker side, but still pourable.
- Pour in about ½ cup of batter, and cook until the indicator light switches color. Alternatively, wait until steam stops dissipating out from the waffle maker.
- Repeat for the remaining batter, and serve with whatever you fancy!
Notes
- Although this is only a waffle recipe, I will still recommend weighing out the flour using a kitchen scale.
- I am using this inexpensive Ozeri kitchen scale and love it so far!
- If you choose to use measuring cups, follow the spoon and level method. Spoon the flour into your cup, and level off excess using a butter knife. Avoid packing flour into your measuring cup!
- Do not skip resting your batter! This allows time for the chickpea flour to rehydrate, yielding waffles that are moist on the insides.
- If your waffle maker does not have an indicator, use the steam emerging from the maker as a guide. Once steam stops dissipating out of it, your waffles are done cooking.
- To keep waffles warm and crispy while the others are cooking, Place them in an oven preheated to 100C/210F.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Genna
I made these late last night and they came out great! Only problem is I accediently left them out of the fridge overnight. They were in a sealed container but my guess is they are not safe to eat now? What would you say? Thank you!
Meesha
I think they are still good to eat, but they might be a little dry.
Vicky
What could I use instead of the coconut flour?
meesha
Almond flour will work too ! Or, you can simply just omit it and use less liquid. 🙂
Jubilee
I came here from yummly and the ingredients were
1 cup chickpea flour
2 Tbsp. coconut flour
1 ripe banana (medium)
1 tsp. baking powder
1 cup soy milk (or any other plant based milk)
2 tsp. apple cider vinegar
1 tsp. vanilla extract (optional)
I am confused. Where are the banana, the soy milk, the apple cider vinegar, and the coconut flour??? The previous comment and reply made me think that the coconut flour and therefore the other ingredients existed. But I'm not sure where or how, help???
Meesha
Hi Jubilee! This recipe was updated last year, and this revised recipe does not require banana and coconut flour. Hope this helps!
Valentina
I just made it!!! The best waffle ever ate! So simple to prepar and yet sophisticated in the taste! Delicious!!!
Janelle
Do you know how many grams of protein are in a serving?
meesha
I am going to update this recipe as this whole recipe realistically only serve 1, so it is about 20g of protein ! 😊
Jackie
Exactly! I wish ppl would post it in grams opposed to serving! Grams is accurate than serving!
meesha
I will definitely keep that in mind for my future recipes ! Thanks for the feedback
Allyson
The recipe calls for smashed banana but it’s not listed under ingredients. How much/many bananas did you use for this recipe?
I’m always looking for ways to add more protein into my plant based diet. Can’t wait to try it!
Meesha
Sorry about that ! I had updated the recipe and u will need 1 medium ripe banana. Enjoy !!