FALAFEL WAFFLES
I thought I was being very clever when I came up with the Falafel Waffle concept, only to discover that I'm not the first one to think of it, so I can't take credit much as I'd love to! These wonderful creations are the healthy option to the traditional vegetarian fried bites, and are absolutely mouthwatering. When you bite into the crispy and textured exterior, you will receive a burst of delicious flavors that will leave you craving more!
INGREDIENTS
400g chickpeas (about one can)
2 tablespoons of corn flour
1 tablespoon baking powder
1 onion, chopped
2 cloves of garlic, minced
1 cup fresh parsley
1 cup fresh coriander
1 tablespoon dried coriander
2 teaspoons cumin
1 teaspoon salt
Pinch of pepper
Drizzle of olive oil
Tahini sauce:
1/2 cup tahini paste (sesame seed paste)
1/4 cup lukewarm water
2 cloves of garlic, minced
1/4 cup fresh lemon juice
1/4 teaspoon salt (to taste)
1/2 tablespoon fresh parsley, finely chopped
PREPARATION
1. In a medium bowl, add chickpeas, corn flour, baking powder, onion, garlic, parsley, coriander, cumin, and salt and pepper with a drizzle of olive oil and mix until combined.
2. Add the mixture to a food processor and pulse a few times, scraping down the sides of the bowl, until it turns sticky and dough-like.
3. Form the mixture into small balls and flatten slightly, placing them on a baking pan.
4. Heat your waffle iron until it is properly hot and grease with cooking oil spray.
5. Press each flattened falafel ball into the hot waffle iron and lower the lid, keeping it closed for about 4-5 minutes. Obviously, using the waffle iron means the falafels will take slightly longer to cook and become crispy than they would deep-frying them. If after 5 minutes they are still not crispy, you may keep them for longer. The falafel is done when it is golden brown and crispy.
6. Do NOT raise the lid before 4 minutes have passed, otherwise you’ll end up with falafel dough stuck on both sides of the iron. You’ve been warned.
7. You can top the falafels with chopped tomatoes, red onions, parsley, pickles, sesame seeds, tahini sauce and whatever else you prefer.
8. To make the tahini sauce, mix the tahini paste with the water really well, then add all other ingredients tasting after every addition in order to gauge what needs to be adjusted. Top with chopped parsley.
9. Serve the hot falafels immediately alongside the tahini sauce.
Notes:
You can prepare the tahini sauce a day ahead and keep stored and refrigerated.
You can also prepare the falafel mix a day ahead and keep stored and refrigerated.
You could choose to use dry chickpeas, which you will have to peel and soak overnight, for a more authentic flavor.
You may choose to bake the falafels, rather than using a waffle iron, at 200C temperature for about 20 minutes (flipping them halfway through), but they won’t develop the same crispy exterior in an oven.
It is important to heat and grease the waffle iron well before placing the dough.
Make sure you don’t open the lid while cooking the falafels so you don’t end up with sticky dough.
Falafels are best eaten fresh or they will turn stale and chewy.
