Falafel Waffles for the Ultimate Meatless Monday
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Before we get started, let me disclaim that falafel waffles are not my original idea. I wish I could find the video I saw a few years ago that had me jumping on the bandwagon. Unfortunately, at this point, a bunch of people and bigger names have covered it, so I cannot give the right person credit.
So, why then, if I know there is so much competition, am I bothering to share this recipe with you? Well, I’m a stubborn rebel. This is a fairly healthy recipe, for one thing. But for another, it’s a delicious vehicle for shawarma condiment leftovers.
Since I’ve got a pint of garlic sauce and three pints of pickled turnips, we’re about to be eating Mediterranean and Middle Eastern food a lot more.
Side note: Here’s the recipe for the pickled turnips. Save it for later!
Well, let’s get started!
What’s in Falafel Waffles
The ingredients in falafel waffles are exactly the same as regular falafel you’ll get at your favorite shawarma place. We’re looking at chickpeas, parsley, green onion, and garlic. There is also flour and baking powder to bind it together and fluff it up.
It’s so simple, too. All you have to do is blend it all together in a food processor. Seriously, it’s that easy!
Using the Right Waffle Iron
Most waffle irons are going to work great for this. The key is that you need to be able to scoop your dough right into the center of the iron. If you have a top-loading version, this isn’t going to work. This is the waffle iron I used. It’s nothing super fancy, just a cheap, standard one.
A Belgian waffle maker will work alright. You’ll end up with deeper crevices and a thicker end falafel waffle. With the version I use, mine come out a little thinner. For me, that’s nice because it’s more flexible. That way I can pick it up and eat it like a gyro.
How to Cook a Falafel Waffle
So your dough is ready and you have the correct waffle iron. Now, all you have to do is preheat the iron, spray it with a little nonstick spray, and scoop the dough into the center. Press the lid down and let it cook up the green light comes on.
Your iron might work differently; maybe it dings when the waffles are done. Either way, the iron will tell you when the falafel waffle is cooked. At this point, I like to put it on a sheet pan in the oven to stay warm while I make the others.
Serving Up Falafel Waffles
The presentation is important, but it’s also about what you like on top. Are you aiming for Greek-style or Lebanese-style? I like to put all the toppings out and let everyone dress their own falafel waffle up.
For a Greek-style one, I like to add tzatziki, kalamata olives, tomato, cucumber, and a little extra fresh dill. With a Lebanese-style waffle, top with a smear of garlic sauce, a drizzle of tahini, tomatoes, cucumber, pickled turnips, and fresh parsley.
Notice there’s no lettuce in either of these versions. Lettuce is not actually used in authentic Greek food or Lebanese food. Folks from Chicago will probably berate me for this, but I’m sorry, leave the lettuce out. It has no place here.
The Chicken and Waffles Upgrade You Didn’t Know You Needed
Falafel is generally accepted as a vegetarian main dish. But, of course, sometimes you need to go bold. So, if you feel the need to add some chicken shawarma to the plate or even some chicken souvlaki, have at it. It’ll be a seriously upgraded chicken and waffles.
Storing Leftover Falafel Waffles
These are a great thing to make ahead and freeze. There’s nothing crazy about doing that either. I put a piece of parchment paper between each waffle so they don’t freeze together. Then, I slide the stack into freezer bag, press out the air, and set that in the freezer. It’ll keep for about 6 months, but they usually get eaten much sooner than that.
To reheat them, I place one on a microwave-safe plate for 1 minute. Sometimes, I’ll toast it for 1-2 minutes (depending on your preference). This adds a crispy crust to the exterior, and who’s going to be mad at that? Not me…
So, try it, and let me know how it goes!
Tools You’ll Need
There are three specific things I recommend you have to make these. Of course, you can use whatever waffle iron and food processor you have, and you can try scooping with a measuring cup. It’ll be great!
- I like this waffle iron for thinner waffles that fold up nicely like a pita.
- I use the food processor bowl attachment for my blender.
- The #12 scoop is amazing for perfectly portioned waffles. This recipe is for exactly 4 waffles if you use the scoop.
Comment below if you have questions, concerns, or opinions. And tag me @ellejayathome on Instagram or Twitter if you share pictures from any of my recipes. I love to hear from you!
Falafel Waffles
Equipment
- Waffle Maker
- Food Processor
- #12 Scoop
Ingredients
- 15 oz can of garbanzo beans (aka chickpeas)
- ⅓ cup green onion greens and whites, chopped
- ½ cup fresh parsley chopped
- 1 Tbsp minced garlic
- ¼ cup all purpose flour
- 1 tsp cumin
- 1 tsp baking powder
- 1 tsp salt
- nonstick spray
Instructions
- Preheat your waffle iron to high heat.
- Drain the garbanzo beans, but reserve ¼ cup of liquid.
- Add the beans, reserved liquid, green onion, parsley, garlic, flour, baking powder, cumin, and salt to your food processor. Pulse until relatively smooth (look for the texture of guacamole).
- Spray the grill of the waffle iron, top and bottom.
- Scoop ½ cup (or use a #12 scoop) of falafel filling into the center of your iron, and close the lid. Cook for 3-5 minutes, or until the green light on your waffle maker turns on. Most waffle makers will tell you when the food has been cooked to temperature.
- Repeat 3 more times to get a total of 4 waffles.
- See blog post above for serving suggestions, or enjoy however wish.
- Seal in an air-tight bag and freeze for up to 6 months. To reheat, microwave for 1 minute, and toast for 1 minute for a crispy exterior.
