A fun twist on a classic! All the flavours you know and love from a falafel in the form of waffle, perfectly crispy with no deep-frying involved. Served with cucumber tomato salad and cilantro yogurt sauce for a light and refreshing brunch dish.
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Ingredients (6 servings)
50g garbanzo flour
1 tbsp coriander
1 tbsp tahini
1 tsp lemon juice
1/8 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp freshly ground pepper
1/4 tsp salt
1 Lebanese cucumber
100g grape tomatoes
100g Greek yogurt
1/2 cup fresh cilantro
1 tbsp lemon juice
1/4 tsp garlic powder
1/4 tsp cumin
1 tbsp za’atar
-Salt, to taste
-Pepper, to taste
Place all ingredients for the waffles in a food processor or high speed blender. Process until you get a smooth batter.
Lightly grease and preheat waffle maker. Add one big spoonful of the batter to each slot of your waffle maker. Cook following manufacturer’s instructions. It should take around 4-6 minutes for each batch but cooking time may vary depending on your machine.
Repeat for the rest of the batter.
While the waffles are cooking, prepare your toppings.
Prepare toppings and assemble
Chop cucumber and slice grape tomatoes. Season with salt and pepper and set aside.
In a small mixing bowl, mix together Greek yogurt, chopped cilantro, lemon juice, garlic powder and cumin until smooth. Season to taste with salt and pepper.
If you want, you can mix the seasoned Greek yogurt with the cucumber and tomatoes and it will become like a dressed salad to go with your waffles. Or you can leave them separate if you prefer.
Serve waffles with toppings. Garnish with extra coriander and some za’atar. Enjoy!
I used 1 can 400g chickpeas which yields about 250g of chickpeas after draining.
Cooking time can vary depending on your waffle maker and depending on how brown/ crispy you like your waffles. Use the first batch as a test to figure out the precise cooking time for your machine.
These waffles are delicate when hot but will firm up a bit as they cool down.
If you don’t have garbanzo flour, you may substitute with plain all-purpose flour (if not gluten-intolerant) or almond flour.
For vegan or dairy-free, substitute Greek yogurt with a plant-based yogurt (unflavored, unsweetened) or sour cream.