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Prep time
10 minutes
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Makes
4-5 Portions
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. —hannah
Ingredients
- Falafel Waffle
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1 pint
dried chickpeas
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1/2 pinch
calabrain chili
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8 grams
lemon zest
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10 pinches
garlic confit
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38 grams
cilantro
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38 grams
parsley
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7 grams
salt
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68 grams
olive oil
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7 grams
cumin
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6 grams
baking soda
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68 grams
sweet onion
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1.5 grams
cardamom
- Sauce
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200 grams
tahini
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8 grams
salt
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63 grams
lemon
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2 grams
cumin
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155 grams
olive oil
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20 grams
honey
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300 grams
warm water
Directions
- Falafel Waffle
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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.
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all ingredients should be fully incorporated but still have some texture, do not grind into a paste.
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pre-heat waffle iron to the highest setting be sure to spray generously with olive oil or cooking spray.
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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.
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cooking time is 4-6 minutes.
- Sauce
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mix tahini and water and buzz with a hand blender, add all other ingredients except the olive oil and blend again.
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while blending slowly drizzle the olive oil into the sauce.
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allow sauce to cool in the fridge an hour before serving
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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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