Falafel and Waffles marry into the best weeknight meal – the best part? They are freezer friendly for quick meals!
Falafel Waffle. Isn’t that such a fun thing to say? Try to do it five times in a row really fast without messing up, I dare you.
I love experimenting and doing food mashups. Taking two things that sound like they quite possibly won’t go well together and putting them together, and coming up with something that’s absolutely groundbreaking. It’s always a welcome surprise.
This is how my Falafel Waffle recipe was born. I instantly fel in love. Too corny? Well too bad because I’m not taking it back. I’m not waffling around about how much I love these.
These Falafel Waffles have everything that I love about falafels and everything I love about waffles all in one bite. It’s a match made in culinary heaven!
These falafel waffles are nice and crispy on the outside, and creamy on the inside just like a falafel should be. Sweet, savory, and 100% healthy, filled with filling protein, fiber, and spice.
And don’t worry, I made sure to make this recipe super easy to follow. All you have to do is make sure your waffle maker’s actually plugged in.
Let’s get waffle-making.
Falafel Waffle
Total Time: 30 mins
Makes: 4 waffles
Ingredients
- 1, 400g tin chickpeas in water drained
- ¼ c. water
- ¼ c tahini
- ½ c chopped fresh herbs cilantro, mint, and parsley
- Zest 1 lemon
- Juice 1 lemon
- 2 cloves garlic, minced
- 1 tsp zaatar
- ½ tsp coriander
- ¼ tsp cinnamon
- Pinch salt
- 3 tbsp psyllium husk
- 1 egg
- ½ tsp baking powder
Instructions
- In a food processor or blender, combine all ingredients. Blend until they make a thick dough.
- Cook according to your waffle maker instructions
- Top with additional tahini.
- Enjoy!
3 thoughts on “Falafel Waffle”
Saw this recipe, first, in the J. One of the ingredients, psyllium husk, surprised me, as I associate that with Metamucil and similar products. Could you explain how it works as a recipe ingredient and if it is essential to this one?
Hi!
Psyllium husk acts as a binder (it’s more common in gluten free/vegan baking). For this recipe, you could try replacing it with ground flaxseed, but I haven’t tried it myself 🙂
Thanks for your reply. Would be interested to learn if I could simply leave out these 3 T., whether psyllium or flaxseed. Or, perhaps, some more conventional ingredient as a replacement?