Instead of frying your falafels, waffle them! You get crispy exteriors and soft interiors without the mess. It’s a perfect Meatless Monday or Lenten meal too.
This past week has been so much fun. I love all of the lemon, yogurt and chickpeas we have been eating. And then there’s the homemade pita.
Mmmmmmm, so many homemade pita! While we were at it, I figured this would be the perfect time to venture a little bit farther on our international culinary tour.
This recipes uses a lot of those same flavors but is a bit more Middle Eastern in nature. Maybe it is Middle Easter/Midwest fusion?! Either way, ever since I read the description of Waffled Falafel Sandwiches on Food Lust People Love, I have been interested to give them a try.
I bought a bag of dried chickpeas a while back, but had never got around to doing anything with them. This seemed like the perfect chance to use them before they turned permanently into pea gravel!
This recipe is based on hers. She spent a fair amount of time in the Middle East and even had a favorite falafel guy.
If the recipe is good enough for her, it’s good enough for me! She also said how the waffle iron got the edges nice and crispy, but left the centers soft without having to fry. Sold!
I don’t fry at home (I don’t like the mess and don’t want to get into the habit anyway) so this seemed like the perfect method for me. Besides, it is just fun to say falafel waffles. I think it’s worth making them just for that!
I did scale up the recipe a bit, mostly because I wanted to go ahead and use the whole pound of chickpeas. I also turned down the fresh herbs.
I have a little dude who is a pretty adventurous eater, but isn’t a fan of green herbs. He will pick them out of anything.
They are ground up into these, but I didn’t want the flavor to be too strong where he wouldn’t give them a chance. You can certainly double what is in this recipe and have delicious results.
We put our falafel waffles on homemade sourdough pita and drizzled on some yogurt and tahini sauce. It made for a delicious sandwich.
However, I think I liked them even better just picked up and dipped in the sauce. The leftovers heated well and made a great lunch. The leftover pita became flatbread pizzas. Good stuff all the way around!
- 1 lb dry chickpeas, soaked for 8-24 hours
- 1 small onion
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 5 cloves garlic
- 3 tsp cumin
- 1 tsp cayenne
- 1/2 tsp pepper
- 2 eggs
- large pinch salt
- Drain and rinse chickpeas. Place in food processor and process until they are small crumbles.
- (At this stage I removed some of the chickpeas because the batch was a bit big for my food processor.) Quarter the onion and rough chop the cilantro and parsley. Add them along with the spices to the chickpeas in the processor and process until fine.
- Add the eggs and pulse until mostly smooth. (At this stage I added back in the reserved chickpea crumbles and processed until completely mixed in.)
- Transfer to a bowl and refrigerate for at least 1 hour.
- Preheat waffle iron. Spray with non-stick spray. Form a small ball of falafel mixture into a patty and place on the waffle iron. Close and cook. You will want to leave them in for about a minute past when the ready light comes on so they have a nice crisp golden exterior and are cooked through.
- Hold in a warm oven until all of the mixture is used and then enjoy!
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Amount Per Serving: Calories: 163Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 35mgCarbohydrates: 25gFiber: 5gSugar: 4gProtein: 9g
All nutritional information is estimated and will depend on the exact ingredients you use.