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.
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!