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Food Monster - Recipes

Falafel Waffle [Vegan]

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If it’s edible, there’s a 99 percent chance I’ve smooshed it into my waffle maker just to see what would happen. In the case of falafel, the result is a crispy-on-the-outside, soft-on-the-inside savory waffle - no deep frying required! This hummus recipe is great with pita and veggies as well, just reduce the amount of tahini to a few tablespoons.

Vegan Falafel Waffle

This Recipe is :

Dairy FreeVegan

Serves

8

Cook Time

15

Ingredients

For the Falafel Mix:

  • 3 cups cooked chickpeas, drained, about 2 15.5-ounce cans
  • 1/4 cup chopped parsley
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin powder
  • Salt and pepper, to taste
  • 1 1/2 teaspoons all-purpose flour
  • 1 teaspoon baking soda

For the Hummus “Syrup”:

  • 1 15.5 oz can chickpeas, drained
  • Juice from 1/2 a lemon
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1-2 garlic cloves
  • A pinch of salt

For the Toppings:

  • 1 medium cucumber, diced
  • 1 large tomato, diced
  • Juice from 1/2 a lemon
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Preparation

  1. To make the falafel batter, use a food processor to blend chickpeas, parsley, onions and garlic until there are no large chunks (small chunks are fine, they give the falafel texture). You might need to do this in two or three batches. Transfer this mixture to a large bowl and stir in coriander, cumin, salt, pepper, flour, and baking soda. Refrigerate for at least an hour.
  2. While that sets up, make the hummus. Combine all ingredients in a food processor until you have a creamy texture. It should be looser than a typical hummus, so you can pipe it on top of the cooked waffle.
  3. Following the manufacturer’s directions, preheat your waffle maker and spray it with cooking spray. If you can choose a temperature, go with medium. Spoon about 1/3 cup of falafel mixture into each cavity and close the cover. Cook for 12-15 minutes, until the outside is crispy and lightly browned.
  4. Toss the cucumber and tomato in lemon juice and olive oil and season with salt and pepper.
  5. Top the falafel waffle with hummus and a generous pile of tomato and cucumber. Serve warm.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Chickpea

 

AUTHOR & RECIPE DETAILS


photo

Natalie Slater is the creator and writer of popular food blog Bake and Destroy. As a recurring Threadcakes celebrity judge, guest judge on Food Network's Cupcake Wars, and creator of SugarSlam (an online, pro-wrestling-themed bake-off), Natalie puts her cooking expertise and sassy opinions to work in finding underground culinary talent. Natalie lives in Chicago, IL with her husband Tony, and their son Teno.


 

 



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79 comments on “Falafel Waffle [Vegan]”

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Angie Hockett
10 Days ago

I wanna try these


Reply
Jessica Jessica
10 Days ago

Jeremy Stone, and make this for me too


Reply
Corinne Bunn
10 Days ago

Waaah! No waffle maker


Reply
Josefine Amalie Nyeman
11 Days ago

Amanda Santos SilvaFrida BaungaardVictoria Sørensen


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Nikki NC
11 Days ago

Jonny Driscoll


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Rachel Rountree
11 Days ago

Marína Del Moral pruébalos jaja


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Greta Jardine Crymble
11 Days ago

Tessa!!


Reply
Lis Romero
11 Days ago

Lina Rey


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Mikel Britos
11 Days ago

Huh?.


Reply
Stacey West
11 Days ago

Sid Turnham


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