Meet my latest waffle addiction: falafel waffles. A delicious way to make waffles with traditional falafel ingredients such as chickpeas and herbs. These falafel waffles are easy to make, ready in 15 minutes, crazy delicious and oil-free too!
- 1 heaping cup /225 grams chickpeas, drained + rinsed
- ½ cup / 55 grams oat flour– you can use any other (gluten-free) flour
- 1½ teaspoon smoked paprika powder
- 2 cloves garlic
- 1 onion
- 1 tablespoon apple cider vinegar
- 2 handfuls of fresh parsley
- 1½ tablespoons tahini
- 1 teaspoon ground cumin
- ½ teaspoon ginger powder
- 1½ teaspoon baking soda
- pinch of salt
- dash of ground black pepper
- 1 tsp garam masala
- juice of ½ lime
- 1 tablespoon balsamic of choice
- 1 tablespoon soy sauce
- optional: yogurt (Tzatziki) sauce as in this recipe
Preheat the waffle maker.
Rinse and drain the chickpeas.
Add chickpeas to a food processor along with the rest of the falafel ingredients and blend for a few seconds. Then pulse a few times.
Blend until you have a firm batter that is slightly grainy. A few chunks are also totally fine.
Since I’m using a non-stick waffle maker I use a wooden spatula to place the dough in the waffle maker. If you don’t use a non-stick waffle maker, use some oil such as coconut oil to coat the waffle maker.
Once the waffle maker is heated up, place the dough in the waffle maker. My waffle maker took about 8 minutes to give the waffles just the right consistency. They should be firm and slightly crunchy.
Serve with toppings that you like, such as:
- Chopped onion
- Chopped tomatoes
- Chopped cucumber
- Roasted veggies
- Yogurt based sauce
These falafel waffles can be kept in the fridge (without any toppings or sauce) for a quick lunch or dinner. They reheat up very well.
These waffles also freeze well. You can reheat them (after defrosting the waffles) in the waffle maker or oven.
Keywords: waffle, falafel, lunch, dinner, chickpeas