This Restaurant Serves Gluten Free Avocado Toast…

At Bowl & Blade in Park Slope, Brooklyn, Executive Chef Adin Langille has developed a meal that is perfect for gluten free individuals: avocado toast on a falafel waffle. As a nod to the restaurant’s slogan “Good Eats, Healthy Vibes” all menu items aim to please health-conscious individuals in search of affordable, high-quality ingredients. The dishes are made-to-order and prepared in front of the customer. Want to make the at-home version? Check out the recipe below. Bon Appetit!

• Ready In: 12 hrs 6 mins
• Serves: 4-5
• Yields: 4-5 Portions

Ingredients

• 1  pint dried garbanzo beans
• 1⁄2  calabrian  chili
• 8  g lemon zest
• 10  pieces garlic, confit
• 38  g cilantro
• 38  g parsley
• 7  g salt
• 68  g olive oil
• 7  g cumin
• 6  g baking soda
• 68  g sweet onions
• 1 1⁄2 g cardamom
• 200  g tahini
• 8  g salt
• 63  g lemons
• 2  g cumin
• 155  g olive oil
• 20  g honey
• 300  g warm water

Directions

1. Soak chickpeas for 12 hours in room temperature water, discard water, then mix with the rest of ingredients and spin in a food processor, all ingredients should be fully incorporated but still have some texture, do not grind into a paste. Pre heat waffle iron to highest setting, be sure to spray generously with olive oil or cooking spray, for mix into balls the size of your particular waffle plates, add mix to waffle iron but do not press all the way, allow a ¼ in gap. Cooking time is 4-6 minute.
2. Mix tahini and water and buzz with a hand blender, add all other ingredients except the olive oil and blend again, while blending slowly drizzle the olive oil into the sauce. Allow sauce to cool in the fridge for an hour before serving.
3. Top falafel waffle toast with smashed avocado, radishes, cherry tomato, cilantro and pickled onion. Drizzle some tahini sauce over the top of the toast and enjoy!