Waffle Falafel

It was quiet a revelation when I ate falafel as a waffle the first time. I mean why not! It’s perfectly logically. And what impressed me most it tastes exactly like those crispy fried ones but only here they were baked/ cooked without that extra grease. Thanks to the maximum surface area that gets to crisp up you are left with delicious crispy falafel without frying.

This is my go to falafel recipe, we have it practically once a week. occasionally I change the beans depending on what I have and what we feel like.  I kept this recipe simple and as close as possible to the traditionally falafel mix. Feel free to make it with lentils, dried peas or any pulse you fancy. The recipe will be the same. Also feel free to adjust the aromatics to your liking, this is a basic template. My son likes it with more herbs and my daughter with extra garlic.

  

Heres what you need.

• 1 cup dried chickpeas, washed and soaked overnight in wate
• 1 small onion chopped, size of a shallot
• 2 cloves garlic roughly chopped
• 1 inch ginger roughly chopped
• 1-2 green chillies, deseeded
• 1/2 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1/2 cup each tightly packed flat leaf parsley and cilantro
• 1/ 2 teaspoon baking powder
• 2-3 tablespoons olive oil
• sea salt and black pepper

Serve with

• tahini sauce
• babaganoush
• Lentils Kalmata olive dip
• greens salad leaves
•  Baby tomatoes
• sliced cucumber
• harrisa sauce
• Pomegrante seeds

Directions

• Drain the chickpeas completely.
• In a food processor start by mincing garlic, ginger, onion, green chillies and herbs. Process till you get a fine chop but not paste. Dump it into a large bowl.
• In batches depending on your blender size purée the chickpeas till they are fine purée but with a little texture, not paste.
• Add it to the mixing bowl. Finish processing all the chickpeas. Add it to the bowl.
• add the cumin, coriander salt, pepper, baking powder, oil and mix everything till well mixed. If you feel the batter is too thin add a little besan/ chickpea flour.
• Let it rest in the fridge for a hour.
• Prepare the waffle maker by preheating it.
• Spray a little oil on both sides of the waffle to prevent sticking.
• Spread about 1/4 cup of batter and press it lightly to spread. Place the top lid and cook for 4-5 minutes till golden.
• You may have to open a check if it needs more or less time to crisp up.
• Serve with suggestions above.
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