this recipe is vegan, gluten-free and egg-free
WHAT YOU NEED:
hand mixer, whisk or stand mixer
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)
Preheat waffle iron to medium setting.
Put the garbanzo beans, onion, cilantro, parsley, and garlic in a food processor and pulse until coarsely chopped.
Transfer the garbanzo mixture to a bowl, and add the garbanzo flour, cumin, salt, coriander, peppers and cardamon. Mix gently with a spatula.
Drizzle with olive oil and lemon juice and mix.
Add half the whipped aquafaba and fold in to lighten the mixture. Fold in remaining half gently.
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.
Cook for 8-10 minutes on medium until evenly browned and slightly firm.
Remove waffle-falafels with spatula to a platter and cook the remainder.
Serve with Greek salad, toasted pita, hummus and a drizzle of plain Greek yoghurt, if desired.
Garnish with lemon slices, parsley and mint.