This is definitely a fast recipe, but it does require a bit of advance planning, as the waffle batter—which is made with only 4 ingredients takes less than 5 minutes to make—needs to sit for at least an hour. I usually whisk the batter together in the morning after breakfast; that way it’s waiting for me come dinnertime. The crispy, nutty waffles are awesome on their own as a side dish, or they can be turned into dinner by topping them with a fried or poached egg and/or with vegetables. One of my favorite ways to eat them is with sautéed spring vegetables, a drizzle of yogurt, and a sprinkle of crispy chickpeas (for twice the chickpea fun). This recipe is adapted from Nicholas Day’s socca waffles on Food 52.