Ingredients:

 

Waffle Base:

1 can of chickpeas

6 eggs

1 tbsp psyllium husk

2 tbsp buckwheat flour

3 big handful of organic spinach

1 tsp ground cumin

1 tsk baking powder  

Salt & pepper

Some butter for the waffle maker.

 

Hummus:

1 can of chickpeas

1 tbsp lemon juice 

1 clove of garlic

1 tbsp ground cumin

Salt & pepper

1 tbsp tahini

2-3 tbsp water

2 tbsp olive oil

 

Lamb meat:

400g lamb meat

4 tbsp gyros spice mix

 

Yoghurt:

4 tbsp Greek yoghurt

1 tbsp tahini

some lemon juice

salt & pepper

 

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Process:

 

Mix all the ingredients to the waffle base in a blender and blend until it is all combined into a thick base.

Heat up the waffle maker and add some butter and start making the waffles. Place on a rack to cool off and slit them into pieces when cooled off.

All the ingredients to the hummus places into a blender and blend until a smooth texture maybe add some more water if too thick.

Mix the lamb meat and spice mix into a bowl and let it “marinate” for at least 4 hours before frying it on a hot frying pan.

Place all the waffles on a serving tray, put some hummus on each waffle, add the lamb meat some yoghurt mixture with tahini and lemon juice with a tsp place some pomegranate seeds and some coriander or watercress as a garnish. 

Serving 5-6 waffles or 20 small appetiser size waffles.