Waffled Falafel Recipes

Steps:

• Preheat the oven to 200 degrees F (to keep cooked waffles warm).
• Combine the oil, cilantro, 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.

Steps:

• For the falafel waffles: Combine the falafel mix and baking powder in a medium bowl. Whisk together the olive oil, egg and 1 1/2 cups cold water in a separate bowl and stir into the falafel mix. Stir in the parsley and dill and let stand at room temperature for 15 minutes.
• Preheat the oven to 200 degrees F. Preheat a waffle maker.
• Spray the waffle maker with cooking spray. Spread a quarter of the batter almost to the edges of it, close and bake until the waffle is crisp, lightly browned and cooked through, about 4 minutes. Use the remaining batter to make 3 more waffles. Keep the waffles warm on a baking sheet in the oven.
• For the sandwich fillings: To make the tzatziki, stir together the yogurt, parsley, dill, cucumber, garlic and 1 tablespoon of the lemon juice in a small bowl. Stir in 1 tablespoon of the olive oil and season with salt and pepper. Set aside.
• Mash the avocado in a separate small bowl with the remaining tablespoon of lemon juice and season with salt and pepper. Set aside.
• Heat a large cast-iron skillet over medium-low heat. Brush the skillet lightly with olive oil. When the oil is hot, add the meatballs and cook, tossing occasionally, until heated through, about 5 minutes. Transfer to a plate.
• Add the remaining tablespoon olive oil to the same skillet over medium-high heat. When the oil is very hot, add the onion and zucchini and season with salt and pepper. Cook, tossing occasionally, until the vegetables are charred but still crisp-tender, about 4 minutes. Remove to a separate plate.
• To serve, break the waffles at their natural divisions. Sandwich the meatballs in the waffles with the charred vegetables, tzatziki, avocado, feta and pickles, making 8 small sandwiches. Secure with toothpicks, if desired.

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Spray inside of waffle iron with cooking spray.
• Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork.
• Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter.

Steps:

• Soak the chickpeas and fava beans overnight. Grind the beans, parsley, garlic, leek, onion and bell pepper in a meat grinder, double grinding if desired, to get a smoother texture. (Extra batter can be frozen at this stage for later use.) Mix in the coriander, cumin, fennel and salt right before cooking, or the batter will turn.
• Heat the oil to 375 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer or preheat a waffle iron.
• Use a falafel maker or hand-form the batter into flattened balls (to ensure even cooking). Deep-fry the falafel until they float to the top and the number of bubbles emanating from each falafel decreases significantly. Or, for falafel waffles, spray a waffle iron with nonstick spray, add a lump of batter and cook until brown and crispy on the outside but still green and soft inside.