Waffled Falafel

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  • 1/3 cup vegetable oil, plus more for brushing waffle iron
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons plain flour
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 2 large egg whites
  • 2 cloves garlic, halved
  • One 15-ounce can chickpeas, rinsed
  • 4 pita bread, halved
  • Chopped lettuce, sliced tomato, cucumbers, onions, pickles, pickled beetroot, and hard-boiled eggs, for topping
  • 1/4 cup store-bought hummus, thinned with water
  • Hot sauce, for serving
  • Specialty equipment: waffle iron (preferably for thin waffles)

How to :

Preheat the oven to 90°C (to keep cooked waffles warm).

Combine the oil, coriander, flour, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas in a food processor and pulse until smooth.

Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the falafel is golden brown and firm in the center, 6 to 10 minutes. Keep the cooked falafels warm in the oven or covered with foil on a plate while you make the remaining falafels.

To build the sandwiches, stuff each pita half with a falafel. Add your choice of toppings, drizzle with the hummus and sprinkle with a few dashes of hot sauce.

Cook’s Note: The falafels can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 150°C oven until warmed through and crisp.

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