Falafel Waffle

August 24, 2018

Falafel Waffle


This is as delicious to eat as it is fun to say.


Overview

  • Total Time: 40 minutes
  • Yield: 3 waffles

Ingredients

  • Nonstick cooking spray
  • 3/4 cup hummus for plating

For the Waffles:

  • 1 15.5 oz can chickpeas, drained and rinsed
  • 1/3 cup olive oil
  • 2 tbsp water
  • 1/4 cup parsley
  • 1/4 cup cilantro
  • 2 cloves garlic, chopped
  • 2 egg whites
  • 2 tbsp all purpose flour
  • 1 tsp baking powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt

Salad:

  • 3 tbsp fresh lemon juice
  • 1 tbsp Olive oil
  • 1/2 tsp kosher salt
  • Pinch sugar
  • 1/4 cup thinly sliced red onion
  • 2 Persian cucumbers or 1/2 hothouse cucumber, halved lengthwise and cut into 1/4 inch slices
  • 1 pint grape or cherry tomatoes, halved
  • 1 tbsp chopped parsley
  • Ground black pepper to taste

Instructions

  1. Preheat oven to 200°F.
  2. For the Salad: In a medium bowl, mix lemon juice, oil, 1/2 teaspoon kosher salt, pinch of sugar, and ground black pepper. Add red onion, cucumbers, tomatoes, parsley, and black pepper and toss to coat. Put aside and stir occasionally.
  3. For the Waffles: Add all of the waffle ingredients to food processor and blend until smooth, about 30 seconds. Set waffle iron to medium heat (3 setting). Once iron is hot, lightly spray with non-stick cooking spray. Pour 2/3 cup batter into center of iron and cook waffle 8-10 minutes, until outside is nicely crispy but not burned. Place on sheet tray and keep warm in oven til ready to serve. Repeat with remaining batter.
  4. To plate waffles, spread 1/4 cup hummus onto a plate. Place a falafel waffle on top, and top with 1/3 of the salad. Repeat with remaining two waffles.



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