Falafel Waffle

Using a waffle iron eliminates the need to deep fry the falafel mixture. Garnish with Greek yogurt flavored with chopped cucumber, tomato and fresh mint. Make them gluten-free by using chickpea flour.

By Chef Terri Milligan | November 12, 2019

Ingredients

SERVINGS: makes nine 3-inch round waffles

Waffles

1 can (14-oz) chickpeas, drained, rinsed and patted dry
2 Tbsp flour or chickpea flour
2 Tbsp chopped cilantro
2 Tbsp chopped parsley
1 tsp baking powder
1 tsp ground cumin
¼ tsp salt
½ tsp ground coriander
A generous pinch of cayenne pepper
2 large egg whites
2 garlic cloves, coarsely chopped

YOGURT TOPPING & GARNISH

1 (6-oz) container unflavored Greek yogurt
1/3 cup chopped, peeled and seeded cucumber
1 Roma tomato, seeded and finely chopped
2 Tbsp chopped fresh mint
Pita bread
Chopped lettuce leaves

Preparation

In the bowl of a food processor fitted with the steel blade, combine all the waffle ingredients. Pulse until mixture is smooth.

Heat a waffle iron according to manufacturer’s directions.Lightly brush iron with vegetable oil or spray lightly with nonstick food spray. Divide the batter evenly in the waffle iron and cook. Continue with remaining batter. In a small bowl, combine the yogurt, cucumber, tomato and mint. Serve falafel waffles on lettuce with yogurt topping and pita bread.

These waffles are great for breakfast, dessert or a late-night snack. Just pop the frozen waffles in a toaster for a quick waffle fix.