Savory Vegan Sourdough Chaffle Patties for Sandwiches

1.In a medium mixing bowl, combine the sourdough discard, chickpea flour, ground flaxseed, nutritional yeast, baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly to ensure even distribution of dry ingredients.

2.Add the plant-based milk to the dry mixture and whisk until a smooth, thick batter forms. Stir in the finely chopped fresh chives or green onions for added flavor and texture.

3.Preheat a non-stick skillet or electric griddle over medium heat and lightly brush with olive oil to prevent sticking.

4.Using a 1/4 cup (approximately 60 ml) measuring cup, scoop the batter onto the skillet, forming thick, round patties approximately 10 cm (4 inches) in diameter. Flatten slightly with the back of a spatula to ensure even cooking.

5.Cook the patties for about 4-5 minutes on the first side, or until the edges appear set and the bottom is golden brown and crispy.

6.Carefully flip each patty and cook for an additional 4-5 minutes on the other side, until golden and cooked through. The patties should be firm to the touch and have a crispy exterior.

7.Transfer the cooked chaffle patties to a wire rack or paper towel-lined plate to drain any excess oil and maintain crispness.

8.Allow the patties to cool slightly before using as sandwich bread substitutes. They can be filled with your favorite vegan sandwich toppings such as avocado, lettuce, tomato, vegan cheese, and plant-based deli slices.

9.For best results, serve immediately. Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster or skillet to restore crispness.