Falafel Waffles

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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:

Prep Time: 10

Cook Time: 10

Total Time: 20

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

1 mini waffle maker
1 food processor or blender