Ingredients
3/4 cup plain Greek yogurt3/4 cup chopped peeled cucumber1 cup chopped green onions, divided 2 tablespoons minced fresh mint plus additional for garnish1/4 teaspoon salt1/8 teaspoon pepper1 can (15 ounces) no-salt-added garbanzo beans or chickpeas, rinsed and drained1 large egg, room temperature1/3 cup fresh parsley leaves4-1/2 teaspoons gluten-free all-purpose baking flour2 tablespoons Moroccan seasoning (ras el hanout), divided 1-1/2 cups shredded cooked chicken1-1/2 cups reduced-sugar apricot preserves3/4 cup chili sauce
Preparation
Preheat waffle iron. In a small bowl, combine yogurt, cucumber, 1/2 cup green onions, 2 tablespoons mint, salt and pepper. Cover and refrigerate until serving.
Place the garbanzo beans, egg, parsley, gluten-free flour, 1 tablespoon Moroccan seasoning and remaining green onions in a blender. Cover and pulse until blended (batter with be thick). Bake waffles according to manufacturer’s directions until golden brown.
Meanwhile, in a small skillet, mix chicken, preserves, chili sauce and remaining Moroccan seasoning; heat through. Serve with waffles. Top with yogurt mixture and additional mint.
