Waffled Falafel
Falafel batter cooked in a waffle iron for a crisp twist on the Middle Eastern classic.
Ingredients
| 1 can | Chickpeas (15 oz can) | |
| 1 tsp | 5 ml | Coriander, ground |
| 2 clove | Garlic | |
| 1 | Onion | |
| ½ cup | 120 ml | Parsley, fresh |
| 1 | Egg | |
| 1 tsp | 5 ml | Lemon juice |
| 1 tsp | 5 ml | Baking powder |
| 1 pinch | Cayenne pepper | |
| 1 dash | Pepper | |
| 1 tsp | 5 ml | Salt |
| 1 tbsp | 15 ml | Olive oil |
| 2 tsp | 10 ml | Cumin, ground |
| 1 cup | 240 ml | Bread crumbs, dry |
Instructions
Reconstructed classic method — quantities are standard proportions, not from the source. (The source page lists only the 14 ingredients below; no method was provided.)
- Drain and rinse the chickpeas well. Peel the garlic and roughly chop the onion.
- In a food processor, combine the chickpeas, onion, garlic, parsley, coriander, cumin, salt, pepper and cayenne. Pulse until finely ground but not pureed.
- Add the egg, lemon juice, baking powder and bread crumbs and pulse to a thick, cohesive batter. Let rest 10-15 minutes.
- Preheat and lightly oil the waffle iron with the olive oil.
- Scoop the falafel mixture onto the hot iron, close and cook until golden and crisp, about 4-6 minutes.
- Serve warm.