Super easy breakfast waffles with halloumi – packed with fresh onion, seasoned with green chilli and cumin and waffled until crispy and absolutely delicious. Great with a poached egg (or two) and a few slices of creamy avocado for a healthy, happy, savoury, vegetarian brunch.
These savoury breakfast waffles have all the wonderful flavourings of south Asian onion bhajis, but the waffle machine takes them out of the deep-fryer and into the realms of healthy brunch. Made with healthy, gluten-free chickpea flour (chickpeas roasted, dried and ground to flour), the onion is steamed until silky in the batter and the salty, cheesy pieces of halloumi take these onion bhaji waffles to the next level.
Pile the warm, crispy waffles with fresh, ripe avocado, runny poached eggs and a scatter of fresh herbs.
Looking for more delicious halloumi dishes? This recipe is taken from How to Cook Halloumi – vegetarian feasts for every occasion by Nancy Anne Harbord – available in colour hardback and e-book. A dazzling array of super colourful, incredibly tasty halloumi recipes for brunch, dinner and parties!
Halloumi onion bhaji waffles
halloumi onion bhaji waffles
- 160 g chickpea (gram) flour
- 80 g cornflour
- 1/2 tsp baking powder (optional)
- 1 medium onion cut into 1cm dice
- 1 pack halloumi half grated and half cubed
- 1-2 hot green chillies finely chopped
- 4 tsp cumin seeds
poached eggs and avocado
- 4 eggs
- 2 avocados
- squeeze lemon juice
- handful fresh mint, coriander or parsley
for the waffles
- Mix the flours with ½ teaspoon flaky salt and plenty of black pepper. Add 120g cold water and whisk to form a smooth batter. Stir in the onion, halloumi and green chilli.
- Heat the oven to 160°C to keep the finished waffles warm as you work through the batter. Heat your waffle machine to its highest setting. Brush the inside with a little oil, pour in an appropriate amount of batter (it will depend on your machine) and scatter over 1 teaspoon cumin seeds – be careful not to overfill as this mixture expands. Close and cook until lightly browned and crisp, about 5 minutes, then ease the waffle from the machine. Repeat with the rest of the batter, adding more oil as necessary, keeping the others warm.
for the eggs and avocado
- Fill a medium saucepan with water and heat to just below boiling (bubbling water isn’t good for a beautiful poached eggs). Crack the first egg into a small sieve to remove any loose, runny white and tip the rest of the egg into the water. Repeat with the other eggs, trying to space them evenly in the pan. Start checking if the eggs are done after a couple of minutes by lifting one out with a slotted spoon and giving it a little wobble – you can see which bits might need more cooking. My egg is done when all the white around the yolk is just set and the yolk is still soft and very runny.
- Peel, slice and season the avocado with a little flaky salt and a squeeze of lemon. Pile the warm waffles with avocado slices, poached eggs and herbs.