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Falafel Waffles

If it’s 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 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 (about 30 ml). – Natalie Slater

Scale

Ingredients

FALAFEL BATTER

HUMMUS “SYRUP”

TOPPING

Instructions

To make the falafel batter

  1. Use a food processor to blend the chickpeas, parsley, onion 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 the coriander, cumin, salt, pepper, flour and baking soda. Refrigerate for at least 1 hour.

Make the Hummus

  1. While that sets up, make the hummus “syrup.” Combine all the 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.
  2. 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 (70 g) of the falafel batter into each cavity and close the cover. Cook for 12 to 15 minutes, until the outside is crispy and lightly browned.

Make the topping

  1. Toss the cucumber and tomato in the lemon juice and olive oil and season to taste with salt and pepper.
  2. Top the falafel waffle with hummus and a generous pile of tomato and cucumber. Serve warm.

Notes