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.
WHAT ARE FALAFELS?
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.
MAIN INGREDIENT IS CHICKPEA
Chickpeas are not only low in fat, but they are full of fibre and protein, which makes these falafel waffles a balanced and complete meal.
MY SECRET TO CRISPINESS
But crisp falafels without deep-frying? Yes!
My secret to getting the falafels crispy is the addition of potato starch.
HOW TO STORE & REHEAT THE WAFFLES
You can make the waffles in a large batch and you can freeze them.
Pop them in the oven or toaster to reheat for a quick dinner.
You can bet these falafel waffles will be a regular dinnertime staple in my house.
HEALTHY & DELICIOUS
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. They're great 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.
If you try these, let me know -- tag me on Instagram @siftandsimmer or leave me a comment below.
Crispy Falafel Waffles
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 can organic chickpeas rinsed and drained
- 4 cloves garlic
- ½ onion chopped
- ½ C cilantro or parsley
- ¼ C water more or less, depending on how moist the mixture is
- 2 tablespoon ground cumin we love cumin, but you can reduce the amount to 1 Tbsp
- 1 tablespoon ground coriander
- 1 teaspoon salt
- juice of ½ lime or lemon
- 2 tablespoon coconut oil
- ¼ C organic chickpea flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoon 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 ¾ 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.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.