Waffled Falafel Food
WAFFLED FALAFEL
A delicious twist on a classic! Keep cooked waffles warm in a low oven. Serve with hummus, tomatoes, cucumbers, and parsley.
Provided by The Gruntled Gourmand
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat a waffle iron according to manufacturer's instructions. Spray inside of waffle iron with cooking spray.
- Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork.
- Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 38.7 g, Fat 2.1 g, Fiber 7.5 g, Protein 10 g, SaturatedFat 0.2 g, Sodium 1470.7 mg, Sugar 1.4 g
FALAFEL WAFFLES
Falafel...made in a waffle iron! Serve with Tahini sauce or Tzatziki sauce. Or serve with your favorite sauce. From about.com and veganmealplanning and Kalyn's Kitchen.
Provided by Sharon123
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Grind flax and mix with water; set aside.
- Mix remaining ingredients in the blender until consistency of mashed potatoes.
- Preheat/oil waffle iron.
- Spoon mixture into waffle iron and cook until it stops steaming.
- Tahini Sauce:.
- Toss ingredients in your blender or food processor. Blend until creamy smooth.
- Tzatziki sauce :.
- If you don't have Greek yogurt, strain plain yogurt. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
- In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.).
- This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
- Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't.
Nutrition Facts : Calories 484.5, Fat 27.8, SaturatedFat 3.8, Sodium 1409.4, Carbohydrate 49.3, Fiber 10.9, Sugar 3.3, Protein 16.5
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