As a Mom, I’m constantly juggling doing different things — one minute, I’m washing dishes, the next minute, I’m on the floor looking for puzzle pieces. When I was making this soup, a funny, but sometimes usual thing happened took place. (more…)
Sticking to my resolution work on my photography, I’m taking part in a Winter Photography Challenge hosted by Kimberly of The Little Plantation. Each week, I am tasked to take photos of food featuring different themes and today’s theme was “green soup.”
To be honest, it’s the not the first colour I think of when I think of soup, but I was open to the challenge. I remember drinking a lot of soup with green veggies made by my grandma, but those soups didn’t LOOK green. They were kinda murky brown, really. And other than pea soup… I was out of ideas. So I hopped on Google. (more…)
My first time making falafels ended in a near explosion of my kitchen. The smoke alarm went off, there was oil splattered all over my kitchen, paper towels on the floor, and I was a darting around like a mad woman. After that experience, I didn’t bother trying to make them again.
Until I came across the idea of making falafels in a waffle iron on Pinterest.
Falafels are a Middle Eastern food made from chickpeas, parsley, garlic, and various spices. They are then shaped into balls or patties and then deep-fried.
Chickpeas are not only low in fat, but they are full of fibre and protein, which makes these falafel waffles are complete meal. Compared to the traditional method of deep-frying the falafels, which is kinda is an oxymoron — deep-fried healthy food?
But crisp falafels without deep-frying? Yes! My secret to getting the falafels crispy is the addition of potato starch.
Real healthy, non-fried, crispy falafels made into the shape of waffles. These falafel waffles are light, fluffy and crisp with all the flavours of a transitional falafel. Perfect for vegans or vegetarians, or for people who just want to lessen their meat intake.
Pair these nutritious and delicious waffles with a salad and you’ve got lunch or dinner covered. Try them with my Pan-Seared Salmon and Chickpea Tomato Cucumber Salad. Or make the waffles in a large batch and you can freeze them and reheat in the oven for a quick dinner. You can bet these falafel waffles will be a regular dinnertime staple in my house.
Crispy Falafel Waffles
Serves 2 large waffles
1 can organic chickpeas, rinsed and drained
4 cloves garlic
1/2 onion, chopped
1/2 C cilantro or parsley
1/4 C water (more or less, depending on how moist the mixture is)
2 T ground cumin (we love cumin, but you can reduce the amount to 1 T)
1 T ground coriander
1 tsp salt
juice of 1/2 lime/lemon
2 T coconut oil
1/4 C organic chickpea flour
1/2 tsp baking powder
1/2 tsp baking soda
2 T potato starch
Combine the chickpeas, garlic, onion, cilantro, cumin, coriander, salt, and lemon/lime juice in a food processor. Blitz until a coarse mixture forms. Don’t over process or it will turn into a gooey paste. Better to leave some little chunks.
Transfer mixture into a large glass mixing bowl. Stir in the coconut oil.
Add the chickpea flour, baking powder, baking soda, and potato starch. Mix everything to combine.
Heat waffle iron over medium high heat.
Scoop about 3/4 cup of batter onto the waffle iron and cook for 6-7 minutes, until golden brown and crisp. Place onto a wire rack to cool.
Serve with hummus, tzatziki, or a Pan-Seared Salmon and Chickpea Tomato Cucumber Salad.