Chickpea Waffle Tacos

Serves: 4 servings

Ingredients:
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon cumin
⅛ teaspoon pepper
1½ cups (180 grams) chickpea flour (garbanzo bean flour)
2 teaspoons baking powder
¼ teaspoon baking soda
1½ cups milk (I used unsweetened almond milk)
2 large eggs
¼ cup coconut oil, melted + 2 teaspoons more for oiling the waffle iron
1½ teaspoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 pound lean ground beef, preferably grass fed

TOPPINGS
1 cup grated cheddar cheese
2 avocados, peeled, pitted and diced
1½ cups shredded lettuce
2 large Roma (plum) tomatoes, diced
1 chile peeper, thinly sliced
8 ounces sour cream
1 lime, cut into wedges
Salsa and hot sauce (optional)
Fresh parsley or cilantro for garnish

Instructions
Combine the salt, chili powder, paprika, cumin, and pepper.
Preheat a waffle iron. Whisk together the chickpea flour, baking powder, baking soda, and half of the spice mixture.
Add the milk, eggs, and coconut oil and mix well. Brush the waffle iron with melted coconut oil and cook waffles according to the manufacturer’s directions.

Keep the waffles warm in a 200-degree oven while you make the taco meat.

Heat the olive oil in a large skillet over medium-high heat and add the onion and garlic. Cook for 3-5 minutes until the onion is soft and just starting to brown.

Add the ground beef and the remaining spice mixture. Cook until the beef is no longer pink.

Spoon some taco meat over each waffle and top with cheddar cheese, avocado, chile, lettuce, tomatoes, and sour cream.
Garnish with parsley or cilantro if desired and serve with lime wedges.

Slightly adapted from queenofmykitchen.com