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
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.