Waffle Falafel with Tahini Sauce and Fresh Veggies Recipe
Waffle Falafel is a creative twist on the traditional Middle Eastern falafel, using a waffle maker to create crispy, golden falafel waffles. Made from soaked chickpeas, fresh herbs, and warming spices, these waffles are perfect served with a variety of dips and fresh salad accompaniments for a vibrant, flavorful dish.
- Prep Time: 12 hours 15 minutes
- Cook Time: 5 minutes per batch
- Total Time: 12 hours 20 minutes
- Yield: Approximately 6-8 falafel waffles (depending on waffle maker size)
- Category: Snack
- Method: Waffle Iron Cooking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Falafel Batter
- 1 cup dried chickpeas, washed and soaked overnight in water
- 1 small onion, chopped (size of a shallot)
- 2 cloves garlic, roughly chopped
- 1 inch ginger, roughly chopped
- 1-2 green chillies, deseeded
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 cup tightly packed flat leaf parsley
- 1/2 cup tightly packed cilantro (coriander leaves)
- 1/2 teaspoon baking powder
- 2-3 tablespoons olive oil
- Sea salt and black pepper, to taste
- Optional: Besan (chickpea flour) to adjust batter consistency
To Serve
- Tahini sauce
- Babaganoush
- Lentils Kalamata olive dip
- Greens salad leaves
- Baby tomatoes
- Sliced cucumber
- Harissa sauce
- Pomegranate seeds
Instructions
- Drain Chickpeas: Drain the soaked chickpeas completely to remove excess water before processing.
- Process Aromatics and Herbs: In a food processor, mince the garlic, ginger, onion, green chillies, parsley, and cilantro until finely chopped but not pureed. Transfer this mixture into a large mixing bowl.
- Puree Chickpeas: In batches, puree the drained chickpeas in the food processor until they are finely textured but still retain some texture—avoid creating a smooth paste. Add each batch to the mixing bowl with the herb mixture.
- Combine Ingredients: Add cumin, ground coriander, sea salt, black pepper, baking powder, and olive oil to the bowl. Mix thoroughly to combine. If the batter feels too thin, add a little besan (chickpea flour) to thicken.
- Rest the Batter: Cover the bowl and let the batter rest in the refrigerator for about 1 hour to allow flavors to meld and the mixture to firm up slightly.
- Preheat Waffle Maker: Preheat your waffle maker according to manufacturer instructions. Lightly spray or brush both sides of the waffle plates with oil to prevent sticking.
- Cook Falafel Waffles: Spread approximately 1/4 cup of the falafel batter evenly onto the waffle maker and press lightly to spread the mixture. Close the lid and cook for 4-5 minutes, or until the falafel waffles turn golden brown and crisp. Check occasionally to gauge cooking progress and adjust timing as needed.
- Serve: Carefully remove the waffles and serve warm with tahini sauce, babaganoush, lentil Kalamata olive dip, fresh greens, baby tomatoes, sliced cucumber, harissa sauce, and sprinkle with pomegranate seeds for a colorful and flavorful meal.
Notes
- Soaking chickpeas overnight is essential to achieve the right texture; do not use canned chickpeas as they will not hold the right consistency.
- If the batter is too wet to hold shape, adding chickpea flour (besan) helps absorb moisture for better texture.
- Be cautious not to over-process the mixture into a paste; a little texture in the chickpeas is ideal for a better falafel bite.
- You can substitute olive oil with another neutral oil if preferred.
- Adjust green chillies according to preferred spice level.
- Make sure to oil the waffle maker well to avoid sticking and achieve crispiness.
- These waffles are best served immediately but can be reheated gently in an oven or toaster.
