Tzatziki, a cucumber and yoghurt sauce or dip, originated in southeastern Europe. Its fresh, cool savouriness makes it a perfect compliment for… in this case, chickpea waffles.
Toss the salt through the grated cucumber and allow to drain in a colander.
Combine the yogurt, crushed garlic, olive oil, and lime juice in a large bowl and refrigerate.
Making the waffles
Add the almond milk and butter to a saucepan and heat over a low heat.
Once the butter is melted, whisk it in then add 1/2 tsp salt and 1/2 Tbsp sugar.
Once the sugar and salt have dissolved, remove the milk from the heat and allow to cool until lukewarm.
Add 1/2 cup warm water to a large bowl.
Add the yeast, stir, then allow to sit until foam forms on the surface (5-15 minutes, depending on the yeast).
Add the almond milk mixture to the yeast in the the large bowl and stir.
Slowly add the chickpea flour to the milk and yeast, whisking until smooth.
Cover and refrigerate for a few hours.
Drain the chickpeas then add 3 cups of fresh water.
Boil the chickpeas for 2 hours, or until a suitable degree of softness is achieved. Keep in mind we need to mash them up in the food processor.
Add the shallots and garlic to a food processor and process until finely minced.
Add the chickpeas, cumin, and paprika and process until finely chopped. You may need to mix them about, and scrape down the sides, depending on your food processor.
Add the whisked eggs, baking soda, and chick pea mixture to the waffle batter. Gently combine.
Make the waffles according to the waffle maker instructions. Usually about 1/2 cup batter per waffle.
Making the Tzatziki
Squeeze any remaining moisture from the grated cucumber.