The Falafel Waffle

By • June 1, 2015 2 Comments

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Author Notes: The mother of all culinary mashups has arrived. This gluten free recipe takes all the flavors you know and love from a falafel, and puts them in a crispy and oh so cute waffle. bobby parrish


Makes 3 waffles

  • 15 ounces unsalted, canned chickpeas, drained & rinsed
  • 2 cloves of garlic
  • 1/4 red onion, finely chopped
  • 1 zest of a lemon
  • 3 tablespoons fresh lemon juice
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • pinch ground cloves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • 1/2 cup packed flat leaf parsley, choped
  • 1 teaspoon baking powder
  • 2 tablespoons corn starch
  • 1 egg
  • 1/2 cup greek yogurt
  • zest of half a lemon
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh minted, chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked pepper
  • 2-3 tablespoons water
  1. In a large bowl, add the chickpeas and next 12 ingredients and mix well. Taste for seasoning and make sure the flavors are bold and adjust accordingly. Add the baking powder, corn starch, egg, and mix well. Put the mixture in a food processor and pulse until smooth but a still a little chunky, about 15-20 seconds
  2. Pre-heat a waffle iron and spray with non-stick. Add the mixture to the iron and cook for 7-8 minutes. If the waffles are not crispy enough, cook another 2 minutes.
  3. Meanwhile, make the sauce by combining the greek yogurt and the rest of the ingredients, mix well and check for seasoning. To make the sauce have a “syrup” like consistency, add 1-2 tablespoons of water. Garnish the waffle with the sauce and chopped mint or parsley.

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