Falafawaffles

3
TROY RAY

By
@TROYRAYNYC

Falafel is traditionally deep-fried--- this is an innovative and fun twist to this veggie classic!

Rating:

★★★★★ 1 vote

Comments:
Serves:
2 to 4
Prep:
25 Min
Cook:
20 Min

Ingredients

  • FALAFAWAFFLES

  • 2 15 ounce can(s)
    chickpeas [garbanzo beans]
  • 1/4 c
    white onion, finely grated
  • 1/4 c
    flat leaf parsley, chopped
  • 3 Tbsp
    whole wheat flour
  • 2 Tbsp
    lemon juice
  • 2 Tbsp
    water
  • 1 1/2 Tbsp
    olive oil, extra virgin
  • 1 1/2 Tbsp
    tahini
  • 1 Tbsp
    sesame seeds, toasted
  • 1 tsp
    turmeric, ground
  • 1 tsp
    sea salt
  • 1 tsp
    cumin, ground
  • 1 tsp
    coriander, ground
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    baking soda
  • 1
    egg white
  • 1
    garlic clove
  • ·
    vegetable oil cooking spray
  • HUMMUS

  • 1 c
    chickpeas, drained, rinsed and skins removed
  • 3 Tbsp
    lemon juice
  • 2 Tbsp
    tahini
  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    garlic, finely minced
  • 1 tsp
    sea salt
  • 1 tsp
    water
  • 1/4 tsp
    cayenne pepper
  • TZATZIKI

  • 1 c
    greek yogurt
  • 1/4 c
    fresh dill, minced
  • 1/4 c
    cucumber, finely minced
  • 1 1/2 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    garlic, minced
  • 1/2 Tbsp
    sea salt
  • 1/2 tsp
    cumin, ground

How to Make Falafawaffles

Step-by-Step

  1. Rinse chickpeas. In a large bowl, immerse the peas with lukewarm water. Using your fingers, remove the skins; they will float to the top. Keep the water clean, and refill as many times as necessary. If you have an old-fashioned food mill [many people do not!], you may skip this step and use it to remove the skins. When complete, rinse and place peas in a food processor.
  2. Blend chickpeas until smooth [with no other ingredients!]. When creamy, add in onion, parsley, flour, lemon juice, water, oil, tahini, sesame seeds, turmeric, salt, cumin, coriander, cayenne, baking soda, egg white and garlic. Mix thoroughly then refrigerate for 30 minutes.
  3. Preheat waffle iron until smoking hot. Thoroughly spray both top and bottom with vegetable spray.
  4. Dollop in falafel mixture; you'll need to "spread" it out over the iron to about 1 1/2" from edge. Since this mixture does not "rise" like a traditional waffle batter, don't be shy with this batter.
  5. Close waffle iron and cook until outside is crisp and slightly crunchy; about 8 minutes. Since all waffle irons are different, start checking after about 4 to 5 minutes.
  6. Serve with fresh hummus or tzatziki sauce. [See recipes above; in both cases, combine all ingredients in a food processor--- hummus should be creamy & smooth. The tzatziki should be smooth, but with texture]. Enjoy!

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