Traditional falafels are Middle Eastern balls or patties made from chickpeas. They are usually fried, and look like this:
|Popo le Chien, Wikipedia|
|Falafel Waffles, ready to eat|
Falafel made in a waffle iron are far from traditional, but the waffled version contains all the necessary flavors. The batter is easy to put together. After it's ready I heat up the waffle iron and spray the interior surfaces with a good coating of cooking spray. The first time I made the recipe, it took me a couple of rounds before I figured out that a half-cup of batter was just the right amount. As each waffle finishes cooking I place it in the oven to stay warm. Eventually the leftovers go into the freezer.
A traditional falafel sandwich is stuffed in a pita and topped with tomatoes, lettuce, cucumber, tahini sauce, and hot sauce. That's too much work for me to put together, so I've been adding a crumbled falafel to a spinach salad mixed with a spoonful of yogurt and several dashes of hot sauce. Even my meal is untraditional!
Falafel Waffles4 cloves garlic
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
3 cups chickpeas
1/3 cup bean liquid
1/3 cup vegetable oil
1/4 cup chickpea or all-purpose flour
2 teaspoon baking powder
2 teaspoon ground cumin
1/2 teaspoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
Preheat the oven to 200 degrees F (to keep cooked waffles warm).
Pulse the garlic in a food processor until minced. Add cilantro, parsley, and chickpeas and pulse again. Add remaining ingredients and blend until smooth.
If necessary, lightly coat the top and bottom of the waffle iron with cooking spray. Add 1/2 cup of batter. (Some waffle iron will still be showing.) Close the lid gently and cook 5-10 minutes, or until the falafel is golden brown. Keep the cooked falafels warm in the oven or covered with foil on a plate while you make the remaining falafels.
Five years ago today: The Cruise Diaries--Sunday At Sea