Crispy Za'atar Pumpkin Lentil Waffle Wedges with Maple Harissa Yogurt

Crispy Za'atar Pumpkin Lentil Waffle Wedges with Maple Harissa Yogurt 🎃🌿✨ These savoury waffle wedges have golden crisp ridges, a soft pumpkin and red lentil centre, and a cool maple harissa yogurt for dipping. The waffle maker gives you loads of crunchy edges without deep-frying, while za'atar, lemon and parsley keep the flavour bright. Serve them as a vegetarian dinner, snack board, brunch plate, or a warm side with salad. Yield: 8 large waffle wedges or 12 smaller pieces Time: about 40 minutes Ingredients For the waffle wedges: - 350 g pumpkin or squash flesh, peeled and cut into small chunks - 180 g cooked red lentils, well drained - 90 g chickpea flour - 1 large egg - 2 tbsp finely chopped parsley - 1 tbsp za'atar - 1 tsp lemon zest - 1 tsp baking powder - 1/2 tsp fine sea salt - 1/4 tsp black pepper - 1-2 tbsp olive oil, plus more for brushing the waffle maker For the maple harissa yogurt: - 220 g thick Greek yogurt or thick dairy-free yogurt - 1 tbsp mild harissa paste - 2 tsp maple syrup - 1 tbsp lemon juice - 1 small garlic clove, finely grated - Pinch of fine sea salt To serve: - Extra parsley - Sesame seeds - Lemon wedges - Cucumber ribbons, tomato salad, or dressed leaves - Extra harissa, optional Method 1. Cook the pumpkin. Steam or roast the pumpkin until fully tender. If steaming, let it sit in a sieve for 5 minutes so excess moisture drains away. If roasting, spread the chunks on a tray with a little olive oil and roast at 200C / 180C fan for 20-25 minutes until soft and lightly caramelised. 2. Mash it dry. Mash the pumpkin until mostly smooth, then leave it uncovered for a few minutes. The mixture should look thick, not watery. This matters because a wet batter gives soft waffles instead of crisp ridges. 3. Make the batter. Stir the mashed pumpkin with the cooked red lentils, chickpea flour, egg, parsley, za'atar, lemon zest, baking powder, salt, pepper and 1 tablespoon olive oil. The batter should be spoonable but sturdy. If it looks loose, add 1 extra tablespoon chickpea flour. 4. Rest the batter. Let it stand for 10 minutes. The chickpea flour hydrates and the mixture becomes easier to shape in the waffle maker. 5. Heat and oil. Heat a waffle maker until properly hot. Brush both plates generously with oil, especially the ridges. Spoon in the batter, spreading it gently without overfilling. 6. Cook until crisp. Cook for 6-8 minutes, or until the waffles are deep golden, firm enough to lift, and crisp around the ridges. Avoid opening the machine too early. Transfer to a rack for 2 minutes so steam can escape. 7. Mix the yogurt. Stir yogurt with harissa, maple syrup, lemon juice, grated garlic and salt. Taste and adjust with more lemon for brightness or more maple for gentle sweetness. 🥣 8. Serve. Cut the waffles into wedges and serve warm with maple harissa yogurt, parsley, sesame, lemon wedges and crisp salad. Add a little extra harissa on the side if you want more heat. Serving and storage tips - Best texture: serve warm, after a short rest on a rack. - Make ahead: the yogurt can be mixed 24 hours ahead and kept chilled. - Leftovers: chill cooked wedges separately from the yogurt. Reheat in a toaster, dry pan, or hot oven until the ridges crisp again. - No waffle maker: cook small patties in a lightly oiled non-stick pan for 3-4 minutes per side, pressing them thin. Save this recipe for a crisp, cosy, vegetarian plate with sweet heat and herby crunch. 💚 Tasteloom.club - easy recipes for everyday cravings