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falafel waffles cucumber chickpea salad

Falafel Waffles

  • GFGluten-Free
  • SFSugar Free
  • VGVegetarian
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This waffled falafel recipe takes all the flavors you know and love from a traditional falafel, and puts them in a crispy and delicious waffle served with a fresh creamy cucumber and chickpea salad.
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

For the falafel waffles

  • 1 (15 oz) can chickpeas, drained and rinsed
  • ¼ cup parsley, chopped
  • ¼ cup red onion, chopped
  • 3 garlic cloves
  • ½ tsp smoked paprika
  • ½ tbsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp chili powder
  • ¼ tsp ground gloves
  • salt and pepper, to taste
  • 1 lemon, zest and juice
  • 2 tsp baking powder
  • 2 tbsp arrowroot powder, or cornstarch
  • 1 egg, optional

For the cucumber and chickpea salad

  • ½ cup greek yogurt
  • 2 tbsp olive oil
  • 1 lemon, zest and juice
  • 1 cucumber, diced
  • ½ cup cherry tomatoes, halved
  • ¼ cup red onion, diced
  • 1 tbsp parsley, finely chopped
  • 1 tbsp fresh mint, finely chopped
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 tsp garlic powder
  • salt and pepper , to taste

Instructions

  • Rinse the chickpeas and chop parsley, onion and salad veggies if making.
  • Make the waffle batter; add all the waffle ingredients to a blender or food processor and pulse until smooth yet still a little chunky.
  • Preheat and season a mini waffle maker with nonstick spray. Add the mixture, about 1/4 cup at a time to coat the waffle maker. Cook 4-5 minutes, or until the light indicator comes on and set aside.
  • Make the salad; in a medium bowl combine all ingredients together making sure to coat with the greek yogurt and olive oil.
  • Serve falafel waffles with the salad and side of tahini sauce, if desired.

Equipment