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
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Ingredients
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15 ounces
unsalted, canned chickpeas, drained & rinsed
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2
cloves of garlic
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1/4
red onion, finely chopped
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1
zest of a lemon
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3 tablespoons
fresh lemon juice
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1/2 tablespoon
ground cumin
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1/2 tablespoon
smoked paprika
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1 teaspoon
ground coriander
-
1/8 teaspoon
cayenne pepper
-
pinch
ground cloves
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1/2 teaspoon
kosher salt
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1/2 teaspoon
fresh cracked pepper
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1/2 cup
packed flat leaf parsley, choped
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1 teaspoon
baking powder
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2 tablespoons
corn starch
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1
egg
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1/2 cup
greek yogurt
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zest
of half a lemon
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3 tablespoons
fresh lemon juice
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2 tablespoons
fresh minted, chopped
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1/4 teaspoon
kosher salt
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1/4 teaspoon
fresh cracked pepper
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2-3 tablespoons
water
Directions
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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
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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.
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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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