High Protein Vegan Chocolate Chickpea Waffles are loaded with plant based protein from chickpeas and have a rich cocoa flavor. These gluten-free chickpea waffles are freezer-friendly, crispy, and delicious, providing a nutritious start to your day.
Chickpea waffles are great to boost your breakfast routine with extra protein and great taste. The unique combination of chickpea flour, garbanzo beans, and cocoa powder, enhanced by chocolate chips, creates waffles that are both tasty and wholesome.
I often make big batches of these chickpea waffles and freeze them. My kids enjoy having them in their lunchboxes because they’re a perfect mix of crispy and chocolatey flavors.
Usually when we talk about chickpeas often time we think about hummus. This recipe does have a subtle hummus flavor since I added tahini as well. Hence, I also like to call these as hummus waffles.
About chickpeas
Chickpeas or garbanzo beans are legumes packed with protein and fiber. Its a great source of vitamins and minerals and aids in weight management and improves digestion. Its a common ingredient in many vegan and vegetarian recipes and are great plant protein.
My chana pulao is quite popular and I often make it for lunch.
For a protein dessert snack, we love chickpea cookies and for a no-bake dessert my chickpea cookie dough is quite popular.
Quinoa chickpea salad is my favorite salad meal and my kids love chickpea nuggets.
Overall, chickpeas are versatile and can be made into any variety of sweet and savory recipes.
Why you will love this recipe
Healthy and protein packed
No added oil and gluten free
freezer friendly and nut free
only 11 ingredients
Ingredients
Ingredients notes
Chickpeas – I used canned chickpeas for convenience and it ensures consistency in measurements as well.
Chickpea flour – It absorbs liquid quite well and so I used it for binding here. It is basically garbanzo bean flour but Indian besan (gram flour) can also be used in this chickpea flour waffle recipe.
Cocoa powder – Unsweetened cocoa gives these chickpea waffles a delightful chocolate flavor.
Banana – Large ripe banana with brown spots on its skin are best for these garbanzo bean waffles. Banana acts as a sweetener and also as egg substitute in this recipe.
Tahini paste – This adds thickness to the waffle batter and enhances the protein content.
Hempseeds – This gives a boost of protein and fiber that complements the chickpea flour.
Chocolate chips – Any vegan or dairy free semi sweet chocolate chips are great for this recipe.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, in a blender, I combined drained chickpeas, oat milk, banana, tahini paste and vanilla extract. Then, I blended it smooth.
Secondly, in a mixing bowl, I combined together chickpea flour, hempseeds, cocoa powder, baking powder and salt. Then, i mixed t well until there were no lumps.
Next, I added the blended wet ingredients to the dry ingredients and whipped it into a batter.
Thereafter, I folded in chocolate chips and whipped it again.
Afterwards, I preheated the waffle maker or waffle iron and greased it with cooking spry which is optional. Then, I spooned out about 1/2 cup of the batter on it. After which, I roughly spread it round with the back of a spoon and closed the lid.
Once done, I gently removed the lid and scooped it with a flat spatula and paced it on a serving plate.
These are the most delicious no protein powder protein waffles.
Serving tips
Toppings – Top these vegan waffles with nuts and seeds of your choice, more chocolate chips or drizzle maple syrup. Then, garnish with lots of ripe strawberries for a complete meal.
Beverage – chai smoothie or coffee smoothie pairs well.
Sides – tempeh bacon or silken tofu scramble or air fryer sweet potato cubes can be served.
Storage tips
Even though these chickpea waffles tastes best when served immediately the leftovers can be stored for longer time.
- Refrigerator – once cooled at room temperature, refrigerate them in an air tight container for about 7-10 days. Reheat in toaster oven for 4-5 minutes. Garnish and serve.
- Freezer – once completely cooled at room temperature, seal them in the Ziploc bag and freeze for about 3 months. Reheat in toaster oven for 5-6 minutes. Garnish and serve.
Expert tips
- After adding the chocolate chips it is important to not whip the batter too much. Just mixing once or twice is sufficient.
- When taking off the lid from the waffle iron gently pull it to make sure the waffle is not sticking. If sticking that means it need to be cooked for extra few minutes and then gently release the sides with a flat spatula. These waffles are basically crispy and hold together very well.
- Cook these at a medium-high temperature for the best results. If you have the light indicator then once the green light is turned on let it continue to cook for extra 2 minutes before removing the lid.
If needed, you can use besan (gram flour), which is made from Bengal gram or split chickpeas also known as chana dal. But other substitutes might not yield the same results, especially, the nutrition content will vary a lot.
Whole white chickpeas are dried and ground to make chickpea flour. Its also known as garbanzo flour or garbanzo bean flour.
These waffles have a nutty taste with strong essence of chickpeas and chocolate. These are mildly sweetened so you may need to drizzle maple syrup if you like sweet waffles.
Yes! These are made with the combination of legumes and seeds making them grain free and low in carbohydrates and high in protein.
Its best to grease the waffle maker/iron lightly with cooking spray to avoid any sticking. However, nonstick variety need a very light coating of cooking spray for the first time when making this recipe.
More related recipes
Vegan Protein Powder Waffles
Spinach Waffles
Butternut Squash Waffles
Carrot Waffles
Pumpkin Waffles
This post may contain affiliate links which means that if you click on them and make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Where to find me?
Follow me on Facebook or on Twitter. You may tag @kiipfit on Instagram with your recipe remake images because I would love to see what you cooked.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.
In addition, you may checkout my cookbook for everyday comfort vegan recipes.
High Protein Vegan Chocolate Chickpea Waffles
Ingredients
- 15 oz canned chickpeas/garbanzo beans (drained and rinsed)
- 1/2 cup oat milk
- 2 tbsp tahini
- 2 large ripe bananas
- 1 tsp vanilla extract
- 3/4 cup chickpea flour
- 1/4 cup hempseeds
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup vegan chocolate chips (semi-sweet)
suggest garnishes
- vegan whipped cream
- strawberies
- maple syrup
- more hempseeds
- more chocolate chips
Instructions
- In a blender, combine chickpeas/garbanzo beans, oat milk, banana, tahini paste and vanilla extract. Then, blend it smooth and keep it aside.
- In a mixing bowl, mix chickpea flour, cocoa powder, baking powder, salt and hempseeds. Make sure there are no lumps.
- Combine the wet ingredients (blended chickpeas) into the dry ingredients (flour mixture) and whip it into a smooth thick batter.
- Fold in chocolate chips and mix once or twice.
- Preheat your waffle iron (greasing is optional).Pour about ½ cup of the batter at its center and roughly shape it round and spread it a bit with the back of a spoon. Close the lid and let it cook as per the manufacturer’s instruction on its manual. If you have the light indicator, once the green light is turned on, let it cook for another 1 minute. Gently, remove the lid and release the ends of the cooked waffle with a flat spatula. Scoop it and place it on the serving plate.
- Repeat the above step for the rest of the batter. Garnish and enjoy
Notes
- This recipe makes 6 waffles and the serving size is 1 waffle per person.
- The nutritional information will vary depending on your choice of garnishes.
- Greasing is optional but it helps in avoiding any sticking. If using non-stick waffle maker then grease it once at the beginning. If the waffle sticks, then it needs to be cooked for few more minutes. However, do not let them burn. Once scooped out and slightly cooled they become firm and crisp.
- How to store:
- Refrigerator – once cooled at room temperature, refrigerate them in an air tight container for about 7-10 days. Reheat in toaster oven for 4-5 minutes. Garnish and serve.
- Freezer – once completely cooled at room temperature, seal them in the Ziploc bag and freeze for about 3 months. Reheat in toaster oven for 5-6 minutes. Garnish and serve.
Nutrition
TAYLER ROSS says
I made these waffles for breakfast this morning and they were delicious! And I loved the added protein!
Gunjan says
So glad you like this waffle recipe 🙂
kushi says
These vegan waffles look so delicious. Thanks a lot for sharing.
Gunjan says
Thank you Kushi!
Justine says
Who knew you could make waffles out of chickpeas? But they were SO GOOD – will definitely make again.
Gunjan says
Thank you Justine!
Heather says
So delicious, and pretty too! They came together quickly and were a hit, they will be in our regular rotation. Thank you!
Gunjan says
so glad you liked this waffle recipe 🙂 thank you for the great feedback.
Beth says
These looked and sounded so good I had to try them. They’re delicious! They tasted just like regular waffles, and I love that they’re so much healthier!
Gunjan says
Thank you Beth!
Paula says
So excited to have found this high protein waffle recipe, a great way to start the day and they’re delicious!
Gunjan says
Thank you Paula!
Jen says
I doubted this recipe and was proven right! The batter never held together and got stuck on both surfaces of my waffle maker. I salvaged the batter by adding an egg and 1/2 c white flour and making mini pancakes. The flavor was great and chickpeas undetectable.
Gunjan says
I am not sure Jen about what measurements you used. I have made this recipe so many times by now and I never faced this issue. However, the batter never holds together as shown in one of the image because its flourless, its suppose to be thick and creamy because chickpeas make the batter thick. I used nonstick waffle maker and generously greased it, cooked till medium brown and ready to leave the waffle maker then gently with the help of spatula take the waffles out and let it cool a bit.
Jonh Smith says
Perfection! Absolute perfection! Now this is my kind of breakfast
Tamara says
I’ve never even thought of using hummus to make something like this. Such a unique idea.
Lynn says
Since I am new to cooking with chickpeas I am wondering if I can use can chickpeas?
Gunjan says
Hello Lyn, thank you for stopping by and showing your interest in my recipe. You can absolutely use canned chickpeas, just rinse and drain very well and use in the same measurement as mentioned in the recipe. Enjoy! 🙂
Lynn says
Thanks for answering my question!! Just love the creative and healthy recipes!!
Lauren says
I love chocolate and hummus and waffles so I think I should love these! So creative!!
Gunjan says
Thank you Lauren. I hope you get a chance to try this recipe and enjoy as much as my family did. 🙂
Lauren says
What a creative way to make waffles! My kids will go for anything with chocolate! 🙂
Gunjan says
Thank you Lauren.
bella says
oh my these look so good, hummus is my favourite. adding umps to waffles sounds like the best thing ever.
http://xoxobella.com
Gunjan says
Isn’t it? I made 2 batches in just one day because my family went ga – ga over these.