These crispy chickpea waffles are a delicious side dish or base for savory toppings! It’s definitely a fast recipe (the waffle batter uses only 4 ingredients and takes less than 5 minutes to make), but it needs to sit at room temperature for at least an hour (or up to 9 hours). I usually whisk the batter together in the morning after breakfast—that way it’s waiting for me come dinnertime. The sugar is optional but helps balance the flavors. The crispy, nutty waffles are awesome on their own, or they can be turned into a full meal by topping them with things such as grilled, roasted or sautéed vegetables and/or eggs. One of my favorite ways to eat them is with sautéed spinach, a dollop of plain yogurt, and a sprinkle of roasted chickpeas (get the roasted chickpeas recipe below!). This recipe is adapted from Nicholas Day’s socca waffles on Food 52.