East Medi Bowl and Falafel Waffle

By Staff Writer
May 18, 2018
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Author Notes: At Bowl & Blade in Park Slope, Brooklyn, this bowl is Mediterranean-inspired and includes fresh veggies like olives, cherry tomatoes, cucumber, red onion and chickpeas. Perhaps the most unique part of this bowl is its topping – the Falafel Waffle – a blend of chickpeas and spices, this falafel is made on a waffle iron rather than fried. Not only is it a healthier version of the Mediterranean staple, but it also packs a ton of flavor and is topped with cumin tahini sauce.Staff Writer

Makes: 4-5 portions
Prep time: 10 min

Falafel Waffle

  • 1 pint dried chickpeas
  • 1/2 pinch calabrain chili
  • 8 grams lemon zest
  • 10 pinches garlic confit
  • 38 grams cilantro
  • 38 grams parsley
  • 7 grams salt
  • 68 grams olive oil
  • 7 grams cumin
  • 6 grams baking soda
  • 68 grams sweet onion
  • 1.5 grams cardamom
  1. soak chickpeas for 12 hours in room temperature water, discard water, then mix with the rest of the ingredients and spin in a food processor.
  2. all ingredients should be fully incorporated but still have some texture, do not grind into a paste.
  3. pre-heat waffle iron to the highest setting be sure to spray generously with olive oil or cooking spray.
  4. mix into balls the size of your particular waffle plates, add mix to waffle iron but do not press all the way allow a 1/4 in gap.
  5. cooking time is 4-6 minutes.


  • 200 grams tahini
  • 8 grams salt
  • 63 grams lemon
  • 2 grams cumin
  • 155 grams olive oil
  • 20 grams honey
  • 300 grams warm water
  1. mix tahini and water and buzz with a hand blender, add all other ingredients except the olive oil and blend again.
  2. while blending slowly drizzle the olive oil into the sauce.
  3. allow sauce to cool in the fridge an hour before serving
  4. toss some kale or mixed greens of your choice with olives, tomatoes, cucumber, red onion and the tahini sauce, place waffle on top and drizzle some more tahini sauce over the top of the waffle and enjoy!

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