Waffle Falafels
Recipe type: Main
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Falafels made in the waffle iron instead of being baked in the oven. Crispy on the outside and soft inside.
For the Waffles
  • 1 15 oz can no-salt added chickpeas, rinsed and drained
  • ¼ cup egg whites (or 2 egg whites)
  • ¼ cup oil
  • 2 Tbsp gluten-free flour (or all-purpose flour)
  • ½ tsp coriander
  • ½ tsp cumin
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 Tbsp chopped fresh cilantro
  • 2 Tbsp chopped fresh parsley
Topping Ideas
  • whole wheat pitas
  • shredded lettuce
  • sliced red onion
  • tomato
  • pickles
  • tzatziki
  • hummus
  1. Heat your waffle iron. A regular waffle iron will work better than a belgian waffle maker.
  2. In a blender or food processor, mix together all the waffle ingredients EXCEPT the fresh cilantro and parsley.
  3. Blend until smooth. It will be the consistency similar to hummus.
  4. Lastly, add in the fresh parsley and cilantro and pulse a couple times until combined. If you blend too much the batter will be green.
  5. Mist your waffle iron with oil, and dollop spoonfuls of batter onto the waffle iron.
  6. Cook until the crust is very golden brown.
  7. You can keep the waffles in a 200 degree oven to keep them warm.
  8. This batch made 3 batches of waffles. Amount of waffles will depend on the waffle iron you have.
Nutrition does not include any of the toppings
Serving size: ¼ of recipe Calories: 234 Fat: 15 g Saturated fat: 2.1 g Carbs: 17.8 g Sugar: 0.5 g Sodium: 438 mg Fiber: 3.5 g Protein: 7 g Cholesterol: 0 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/waffle-falafels/