Waffled falafel is a delicious twist on a classic! Keep the cooked waffles warm in a low oven. Serve them with hummus, tomatoes, cucumbers, and parsley.
Ingredients
- cooking spray:
- garbanzo beans (chickpeas): 2 cans (15 ounce cans, drained and rinsed)
- medium onion: 1 piece (chopped)
- egg whites: 2 piece
- fresh cilantro: 0.25 cup (chopped)
- fresh parsley: 0.25 cup (chopped)
- roasted garlic: 3 clove (to taste)
- ½ tablespoons all-purpose flour: 1 piece
- ground cumin: 2 tsp
- ¾ teaspoons salt: 1 piece
- ground coriander: 1 tsp
- ground black pepper: 0.25 tsp
- cayenne pepper: 0.25 tsp
- pinch ground cardamom: 1 piece
Metric Conversion
Stages of cooking
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Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
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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.
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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.
