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🍳 Crispy Pea Waffles with Fresh Yoghurt and Cucumber Dip

285 kcal · 30 min · 4 servings

Ingredients

• 200 g spelt wholemeal flour
• 2 tsp baking powder
• salt
• pepper
• 2 sprigs parsley
• 200 g peas (frozen; thawed)
• 1 tbsp apple cider vinegar
• 2 tbsp rapeseed oil
• 6 tbsp sparkling mineral water
• 60 g cucumber (1 piece)
• 10 g dill (0.5 bunch)
• 200 g soy yogurt alternative (soy yogurt)
• 1 tsp lemon juice

Instructions

1. 1. Mix the flour, baking powder, salt, and pepper in a bowl.
2. 2. Wash the parsley, shake it dry, and chop it finely.
3. 3. Puree the peas together with the vinegar until smooth.
4. 4. Stir the oil and chopped parsley into the pea mixture.
5. 5. Add a splash of sparkling water and whisk everything into a liquid batter.
6. 6. Add more sparkling water if the batter is too thick.
7. 7. Preheat the waffle iron and lightly brush it with oil.
8. 8. Pour 1 to 2 tablespoons of batter into the hot waffle iron.
9. 9. Bake the waffles for about 4 minutes until golden brown.
10. 10. Repeat the process until all the batter is used up.
11. 11. Keep the finished waffles warm in the preheated oven at 100 degrees (convection 80 degrees or gas mark 1).
12. 12. Peel the cucumber, cut it in half lengthwise, and remove the seeds.
13. 13. Grate the deseeded cucumber finely.
14. 14. Wash the dill, shake it dry, and chop it finely.
15. 15. Whisk the soy yoghurt until smooth with salt, pepper, and lemon juice.
16. 16. Fold in the grated cucumber and half of the chopped dill into the yoghurt.
17. 17. Place the waffles on the plates.
18. 18. Top each waffle with 2 to 3 tablespoons of the yoghurt cucumber mixture.
19. 19. Garnish the dish with the remaining fresh dill.

Nutrition per serving

• kcal: 285
• Protein: 12 g · Fett/Fat: 8 g · Carbs: 39 g