Falafel waffle. Fun to say, delicious to eat. While waffles are usually sweet, if something is 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 falafel 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. This falafel waffle might be one of your new favorites! It's got a great texture, flavor, and shape! Why not give it a go?

Falafel Waffle [Vegan]

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Calories

248

Serves

8

Cooking 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.

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Nutritional Information

Total Calories: 182 | Total Carbs: 210 g | Total Fat: 143 g | Total Protein: 57 g | Total Sodium: 1416 mg | Total Sugar: 12 g Per Serving: Calories: 248 | Carbs: 26 g | Fat: 18 g | Protein: 7 g | Sodium: 177 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Comments

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  1. I had the same problem as everyone else- this is just pulsed chickpeas, I had to add a quarter cup of flour and then gave up and threw it all away

  2. What a complete and utter fail. Are you sure it\’s only 1 1/2 tsp flour? The "batter" is literally just pulsed chickpeas, nothing doughy about it. I put it in the waffle iron, and it of course didn\’t stick together, I mean, there was no way it could, you know? I tried cooking it for 5 minutes.. another for 7 minutes.. another for 10 minutes. It just STUCK to the top and bottom grill.

    Seriously disappointed with this recipe.. how many times did you test it? The photo looks light, fluffy, and more batter-y then smashed chickpeas. Did you miss baking powder, or liquid, or more flour?

    Oh well.. wasn\’t the first time a recipe from your website was straight garbage. I\’ll be adding mayo to this for chickpea salad sandwiches..

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