From the December 2017 issue

How to Make Fawaffle, Waffled Falafel

Use your waffle iron to make this healthier version of falafel at home. Here's the how-to.

Think beyond the usual batter and use your waffle iron to create this healthier version of a falafel – the delicious Middle Eastern chickpea treat – that serves four.

Ingredients

  • 1 cup dried* chickpeas, soaked in water overnight in refrigerator
  • 1/2 small onion, roughly chopped
  • 3 cloves garlic
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. baking powder
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper
  • Nonstick cooking spray

*Avoid canned chickpeas; they’re too soft and moist for this recipe. Be sure to “pick over” the peas; a stray small rock occasionally winds up in the batch.

Directions

  1. Preheat waffle iron on medium and oven to its lowest setting.
  2. Drain soaked chickpeas and place them with the onion and garlic in a food processor.
  3. Pulse until blended but not pureed.
  4. Add parsley, olive oil, flour, salt, cumin, coriander, baking powder, black pepper and cayenne pepper, pulsing until mostly smooth.
  5. Coat both sides of iron grid with nonstick spray.
  6. For each fawaffle, place about 1⁄4 cup of batter in the iron, leaving a bit of space between scoops for each to expand. Close the lid of the iron and cook for 5 minutes before checking.
  7. Remove fawaffles when cooked through and evenly browned.
  8. Repeat process with remaining batter.
  9. Keep finished fawaffles warm in oven.
  10. Serve with hummus and pita bread.

Tip:
Serve your fawaffle in pocket pita bread – but first, waffle that, too. It only takes about 15 seconds a pop!

Excerpted from Will it Waffle? Yes, It Will! by Daniel Shumski (Workman Publishing).

Photo courtesy of Workman Publishing

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