These simple potato waffles will impress pretty much everybody who attends your next brunch. The waffles are seasoned with a mixture of spices, fresh herbs, and sundried tomatoes so needless to say, they are savory, filling, and delicious.


Savory Mashed Potato and Chickpea Waffles [Vegan, Gluten-Free]


  • 2 russet potatoes (about 1 1/4 pounds), peeled and washed
  • 1 flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water)
  • 1/2 cup almond milk, room temperature
  • 1/4 cup extra virgin olive oil
  • 1/2 cup chickpea flour
  • 2 tablespoons nutritional yeast
  • 2 teaspoons baking powder
  • 1 small onion, finely chopped
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon sun-dried tomatoes, finely chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt, or to taste


  1. Chop the potatoes into chunks and put them in a large pot. Fill a pot with enough cold water so that potatoes are completely submerged. Salt them liberally.
  2. Bring the water to a boil, before you lower the heat and cook it until the potatoes are cooked through and can be pierced easily with a fork.
  3. Drain and transfer the potatoes to a large mixing bowl, reserve about 1/2 cup of the potato water.
  4. Meanwhile, mix ground flaxseed and water in a small cup, set this aside and let mixture thicken for at least 5 minutes.
  5. Add flax mixture, almond milk, and olive oil to potatoes and mash them roughly with potato masher or fork.
  6. Add chickpea flour, nutritional yeast, and baking powder and mash well to blend.
  7. Mix in the onion, chives, sun-dried tomatoes, garlic powder cayenne pepper, sweet paprika, cumin, and salt.
  8. Mash the mixture well until everything is evenly incorporated, the mixture should be mostly smooth.
  9. If the waffle batter feels stiff or dry, add a little potato water at a time until it's thick but soft (not runny). Taste and add more salt if desired.
  10. Heat your waffle iron and grease it. Depending on the size of your waffle iron, scoop about 1/4-1/2 cup of batter onto prepared the waffle iron, and cook it using the manufacturer’s instructions or until it's golden brown and crispy.
  11. Keep the waffles in a single layer on a rack (preferably warming in the oven) while you make the rest of the batch.