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WAFFLE FALAFELS

this recipe is vegan, gluten-free and egg-free

 Light and airy falafels made with garbazo beans, aquafaba, garbanzo flour, spices and herbs.

Light and airy falafels made with garbazo beans, aquafaba, garbanzo flour, spices and herbs.

WHAT YOU NEED:

  • waffle iron

  • hand mixer, whisk or stand mixer

  • spatula

  • food processor

INGREDIENTS:

  • 2 (15 ounce) cans of garbanzo beans - liquid reserved, and beans rinsed in a colander

  • 1 medium onion - peeled and chopped

  • 1/2 cup EACH chopped cilantro and Italian parsley

  • 6 cloves garlic - peeled and minced

  • 6 TB garbanzo flour

  • 4 tsp ground cumin

  • 1 1/2 tsp kosher salt

  • 1 tsp ground coriander

  • 1 tsp ground black pepper

  • 1/2 tsp cayenne pepper

  • 1/4 tsp ground cardamom

  • 1 cup whipped aquafaba

  • 1 TB extra virgin olive oil

  • juice from 1 lemon (about 4 TB)

INSTRUCTIONS:

  1. Preheat waffle iron to medium setting.

  2. Put the garbanzo beans, onion, cilantro, parsley, and garlic in a food processor and pulse until coarsely chopped.

  3. Transfer the garbanzo mixture to a bowl, and add the garbanzo flour, cumin, salt, coriander, peppers and cardamon. Mix gently with a spatula.

  4. Drizzle with olive oil and lemon juice and mix.

  5. Add half the whipped aquafaba and fold in to lighten the mixture. Fold in remaining half gently.

  6. Spoon about a 1/2 cup batter into each section of the waffle iron. Spread to the edges with a small spatula and close waffler.

  7. Cook for 8-10 minutes on medium until evenly browned and slightly firm.

  8. Remove waffle-falafels with spatula to a platter and cook the remainder.

  9. Serve with Greek salad, toasted pita, hummus and a drizzle of plain Greek yoghurt, if desired.

  10. Garnish with lemon slices, parsley and mint.