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5 from 5 votes

Mashed Potato Hummus Waffles

These savory vegan waffles made with gluten-free hummus & mashed potatoes are crispy & delicious. Serve these easy, no-egg waffles for breakfast or brunch. In my opinion, these are the best waffles you can have! The texture is exactly what I’m looking for in a waffle. They’re perfectly crisp on the outside, with a warm soft center!
Course Breakfast, Main Course, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 people
Calories 397.96kcal

Equipment

  • Waffle Maker

Ingredients

to make the waffle batter

  • 2 boiled potatoes
  • 1/4 cup melted herb butter
  • 2 tsp crushed black pepper
  • 3 tbsp hummus
  • 1 tbsp dried cilantro
  • 1 tbsp Italian seasonings
  • 3/4 cup all purpose flour
  • 1/4 cup rice flour
  • 2 cups vegan buttermilk as required
  • 1 tbsp garlic powder
  • Salt as required
  • Cooking spray
  • Grated cheese optional

for garnish

  • 1/4 cup onions chopped
  • 1/4 cup bell peppers chopped

Instructions

to make the waffle batter

  • In a bowl, add boiled potatoes and mash them with a fork. Alternatively, you can even grate them.
  • Then add any vegan herb butter and crushed pepper.
  • Next, add any hummus available to you. I used gluten-free hummus.
  • Then add Italian seasonings and dried cilantro.
  • Now add the all-purpose flour and rice flour to another bowl. You can also use gluten-free baking flour here.
  • Followed by vegan buttermilk. You can check out how to make dairy-free buttermilk here.
  • Then add garlic powder, and salt. Add the potato mixture as well. Mix all these together and make a thick batter.
  • Preheat the waffle maker, with a cooking spray grease the molds and pour a ladle full of batter onto the waffle maker.
  • You can grate vegan cheese on top if required.
  • Cook as per the maker instructions.
  • Once it gets the desired brown color, take them carefully.

for garnish

  • Add chopped onions and bell peppers on top and serve with ketchup or chutney.

Notes

  • Choose the right kind of potato for this potato waffle recipe. Choose higher starch potatoes like Russets or Yukon golds for the fluffiest, smoothest, and most flavor-packed mash.
  • You can boil them in a microwave or pressure cook them. 
  • You can also use them raw if you are pressed for time. Just grate them finely and use. 
  • You can either mash it with a masher or grate it. Both works fine here.
  • If you don't have any herb butter, use any plain regular or vegan butter.
  • You can use any hummus in this recipe. I have used the regular chickpea hummus.
  • Can use either homemade or store-bought hummus
  • Add any variety of dried herbs available to you. You can also add fresh herbs like chopped parsley or cilantro.
  • I have used all-purpose flour, but you can use any other flour like whole wheat flour or chickpea flour.
  • Adding rice flour is key here. This is what ensures crispy waffles.
  • You can also use the store-bought waffle mix to make this recipe.
  • Feel free to add more veggies to the batter like grated zucchini, carrots, onions, bell peppers, etc to make it more healthy.
  • If not vegan, then you can use regular buttermilk or chaas in this recipe.
  • In case you don't have buttermilk, use water.
  • Garlic powder is for extra seasoning. Skip if you don't have or use minced fresh garlic.
  • You can also add baking powder to the batter to make it more soft and fluffy.
    If you do add it, allow the batter to rest for 10 minutes.
  • Topping it with cheese is optional. You can use regular or dairy-free cheese.
  • This recipe calls for a waffle maker. If you don't have one, you can use this batter to make regular pancakes.
  • If using a waffle maker, cook them till they turn golden brown. be careful to not burn them. 

Nutrition

Calories: 397.96kcal | Carbohydrates: 51.22g | Protein: 11.41g | Fat: 17.13g | Saturated Fat: 9.87g | Cholesterol: 43.7mg | Sodium: 281.75mg | Potassium: 760.34mg | Fiber: 5.5g | Sugar: 6.9g | Vitamin A: 894.63IU | Vitamin C: 27.61mg | Calcium: 211.48mg | Iron: 5.67mg