Falafel Waffle Recipe By Tasty

WAFFLED FALAFEL

Waffled Falafel image

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

Ingredients

cooking spray
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
1 medium onion, chopped
2 large egg whites
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
3 cloves roasted garlic, or more to taste
1 ½ tablespoons all-purpose flour
2 teaspoons ground cumin
1 ¾ teaspoons salt
1 teaspoon ground coriander
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 pinch ground cardamom

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

HOMEMADE FALAFEL RECIPE BY TASTY

Homemade Falafel Recipe by Tasty image

Whether you're trying to cut back on meat or just looking for something different to make for dinner, homemade falafel is the solution. This classic Middle Eastern dish is actually surprisingly easy to make at home. You can even prepare the chickpea mixture ahead of time, refrigerate it overnight, and then cook the falafel balls when you're ready to eat. Toss them in pita bread or on top of salad for a feel-good meal you'll want to make over and over again.

Provided by Jordan Kenna

Categories Lunch

Time 10m

Yield 5 servings

Number Of Ingredients 16

Ingredients

30 oz cans of chickpeas, drained and rinsed
1 red onion, chopped
¼ cup fresh parsley
4 cloves garlic
1 tablespoon lemon juice
2 teaspoons cumin
1 teaspoon salt, plus more to taste
1 teaspoon black pepper
½ teaspoon red pepper flakes
1 cup bread crumbs
oil, for frying
pita bread
mixed green
tomato, sliced
¼ cup cucumber, diced
tahini sauce

Steps:

To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 76 grams, Fat 12 grams, Fiber 15 grams, Protein 20 grams, Sugar 11 grams

WAFFLED FALAFEL

Waffled Falafel image

Besides just tasting wonderful, these easy waffled falafels are much lower in fat than their deep-fried relatives.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/3 cup vegetable oil, plus more for brushing waffle iron
2 tablespoons chopped fresh cilantro
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 large egg whites
2 cloves garlic, halved
One 15-ounce can chickpeas, rinsed
4 pita breads, halved
Chopped lettuce, sliced tomato, cucumbers, onions, pickles, pickled beets and hard-boiled eggs, for topping
1/4 cup store-bought hummus, thinned with water
Hot sauce, for serving

Steps:

Preheat the oven to 200 degrees F (to keep cooked waffles warm).
Combine the oil, cilantro, flour, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas in a food processor and pulse until smooth.
Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the falafel is golden brown and firm in the center, 6 to 10 minutes. Keep the cooked falafels warm in the oven or covered with foil on a plate while you make the remaining falafels.
To build the sandwiches, stuff each pita half with a falafel. Add your choice of toppings, drizzle with the hummus and sprinkle with a few dashes of hot sauce.

BAKED FALAFEL AND TZATZIKI SAUCE RECIPE BY TASTY

Baked Falafel And Tzatziki Sauce Recipe by Tasty image

Here's what you need: dried chickpea, water, fresh parsley, fresh cilantro, fresh mint, garlic, onion, paprika, cumin, ground coriander, baking soda, toasted sesame seed, salt, pepper, olive oil, cucumber, greek yogurt, fresh mint, garlic, olive oil, lemon juice

Provided by Gwenaelle Le Cochennec

Categories Snacks

Yield 16 falafels

Number Of Ingredients 21

Ingredients

2 ½ cups dried chickpea
8 cups water
½ bunch fresh parsley
¼ bunch fresh cilantro
¼ bunch fresh mint
5 cloves garlic, halved, divided
1 onion, roughly chopped
1 teaspoon paprika
2 ¼ teaspoons cumin, divided
2 teaspoons ground coriander
1 teaspoon baking soda
1 tablespoon toasted sesame seed
salt, to taste
pepper, to taste
olive oil, to brown falafel
1 cucumber, peeled
1 ¼ cups greek yogurt
2 tablespoons fresh mint
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice

Steps:

Soak the chickpeas in the water for at least one night, ensuring that the chickpeas are fully submerged.
Drain the chickpeas in a colander. Line a baking sheet with paper towels and add the chickpeas. Cover with more paper towels and let dry for at least 2 hours.
Preheat oven to 350°F (180 °C).
Add the dried chickpeas, parsley, cilantro, coriander, mint, 5 cloves of garlic, onion, paprika, 2 teaspoons of cumin, ground coriander, baking soda, toasted sesame seeds, salt and pepper, in a blender and blend until smooth.
Use your hands to form falafel the size of a ping pong ball.
Place them on a parchment paper-lined baking sheet.
Brush the falafel with olive oil.
Bake for about 25-30 minutes.
To prepare the tzatziki, cut a cucumber in fourths and remove the seeds.
Use a box grater to grate the cucumber into a bowl.
Salt the grated cucumber and let sit for 5 minutes.
Place the salted cucumber into a sieve and press down with a spatula to remove excess liquid.
Mix the grated cucumber with Greek yogurt, 2 tablespoons of mint, the minced garlic cloves, 1 tablespoon of olive oil, lemon juice, salt and pepper.
Serve the falafel with the tzatziki.
Enjoy!

Nutrition Facts : Calories 153 calories, Carbohydrate 21 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 5 grams