Time to catch up on my waffle phase with a falafel waffle recipe….
What a mess of a photo! That means it’s good, right? I have a thing for falafel. I love the stuff. We rarely go out because we like our own food. When we do go out to lunch we often go to the local riverfront food court. Dizzle and I almost always go for the falafel. I’ve always considered falafel a junk food treat. Delicious, but anything deep fried is pretty much junk food. NO MORE! I’m so excited this worked. Falafel at home! Not junk! Take away the deep fry, and it’s actually super healthy. Winner.
I don’t even remember how I quite stumbled onto this one. Somehow I was over at Food Republic when I made the momentous discovery that they have named the Fawaffle. I only made ever so slight adjustments, but I’ll post it here just so I always have it for reference.
- 1 cup dried chick peas
- ½ onion
- 3 cloves garlic
- ¼ cup fresh flat leaf parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ teaspoon baking powder
- Cover chick peas with plenty of water and allow to soak overnight. Drain chick peas. Cut onion into large pieces and add to a food processor along with chick peas. Whiz until chopped and mealy. Add all other ingredients. Whiz until everything is incorporated.
- Preheat waffle iron. Add falafel mixture by ¼ cup scoops to waffle iron. Cook approximately 5 minutes until golden brown. (or use pre-set timer)
We went old school St Louis Mediterranean Oasis and served these with hummus, tatziki, tomatoes, and cucumbers. I doused mine with sriracha. I think next time it would be awesome with fries or tabbouleh. I like my falafel extra crispy, so I like to follow up with putting mine in the toaster for a bit. That also works great for heating and crisping leftover waffles.
By the way…if you really dig deep fry you could scoop this into golf ball size and go for it.Tags: falafel, plant based, recipe, vegan, waffle