I discovered this recipe on the Food Network website – it’s now my favorite way to make falafel. Its an easy kid friendly vegetarian meal… chickpeas are such a great source of protein and fiber.
It can be eaten by itself if you are carb conscious, or with pita bread and salad. You can serve the falafel waffles with a variety of different sauces such as homemade tzaziki.
They also freeze well and are easily reheated in a toaster oven.
16 ounces cooked chicken peas (1 can drained)
1/3 cup oil (or less if desired)
2 tablespoons chopped cilantro
2 tablespoons all purpose or whole wheat flour
1 teaspoon baking powder
1 teaspoon ground cumin powder
1 teaspoon coarse salt
1/2 teaspoon ground coriander powder
1/4 – 1/2 teaspoon red chili powder
1 small green chile chopped (optional)
2 cloves garlic, minced
2 large egg whites (or 1 egg)
1 medium cucumber, seeded and diced (or shredded)
1 cup of yogurt
1 clove of garlic, minced
1/2 teaspoon salt
lemon juice to taste
1-2 teaspoon fresh dill, chopped (optional)
Make the Tzakiki first:
Put the cucumber in a colander, sprinkle with 1/2 teaspoon salt. Let this sit for 30 minutes, (water is drawn out of the cucumber so the sauce is not so watery) and press gently to remove the liquid from the cucumber.
Add the cucumber to the remaining ingredients . Season with salt as needed. Refrigerate for at least 1 hour before serving.
Prepare the Falafel:
Preheat a waffle iron (on maximum settings if your waffle maker has settings).
Add the above ingredients to a food processor and blend until smooth.
Brush both sides of the grid with oil, and pour about 1/2 cup batter in the middle of the waffle iron.
Check the waffle when the light goes out, as you may need to leave the waffle in a few minutes longer until it is crisp about 6- 10 minutes.
Serve with Tzatziki sauce and harissa sauce, cilantro chutney or a tomato cucumber relish.