Preheat oven to 400 degrees. For a crispier breadstick, preheat oven to 450 degrees.
In a large bowl combine both flours, baking soda and 1/2 teaspoon of salt.
Drain chickpeas and reserve liquid. In a food processor, add chickpeas and 1/4 cup of reserved liquid and pulse until smooth and creamy.
Add chickpea puree, 2 tablespoons olive oil, mozzarella cheese, and 1/4 cup of reserved liquid to the flour mixture and combine just until a thick dough is formed. If it is still too dry, you may need to add more reserved liquid.
In a separate bowl whisk together remaining olive oil, salt, garlic, basil, and oregano, and red pepper flakes, if using.
Spread parchment paper onto a cookie sheet and pour batter onto the parchment paper. Use a spatula to spread the dough until it is about 1/2 inch thick throughout. Brush batter with garlic herb oil.
Bake for 15-20 minutes or until evenly browned and fluffy throughout. Serve warm.
Place all ingredients except milk into a large bowl. Start by adding 1/4 cup of milk and mixing all ingredients together. Depending on how much water is retained in the potatoes will influence how much milk you will need. Add additional milk up to 3/4 cup. Batter should be thick.
Pour batter into waffle iron, wait to cook. Remove immediately and serve warm. Or allow to cool and put into freezer bags for busy mornings. Cooked frozen waffles can be reheated in a toaster.
To make sweet potato puree: You will need 1-2 medium sized sweet potatoes. Wash and peel sweet potatoes. Place prepared potatoes in a medium size pan, cover with water, and place on the stove. Bring pan to a boil and continue to boil until the sweet potatoes are tender when pierced with a fork, about 20 minutes. Cut sweet potato just enough to put into a food process or blender. Add a little bit of reserved water until sweet potatoes are creamy.