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Falafel waffles are a thing! The same simple ingredients that make great classic falafel are transformed into waffles with my easy step-by-step instructionsโfun for breakfast, lunch, or dinner.
Falafel waffles came into being no doubt because a great many falafel eater prefers not to fry the crispy little things. Baking falafel is a thing, but itโs not a thing that yields as crisp an exterior as we want. Enter this delicious twist on traditional falafel, blending the savory flavors of this Middle Eastern favorite with the fun and convenience of a waffle form.
These savory waffles are perfect for a unique breakfast, lunch, mezze or appetizer, or even a dinner option. They are packed with flavor, and they accommodate various dietary preferences, making them a fantastic choice for anyone looking to enjoy healthy savory waffles.
Also: it rhymes! Who doesnโt love a good rhyme? Falafel Waffle. Maureen Shaheen (who is also Maureen Abood). You get the ideaโฆ.
What are Falafel Waffles?
Falafel waffles are simply waffles made with uncooked falafel mixture. That mixture is traditionally fried in hot oil, and it takes very well to the waffle iron. Falafel waffles yield that crispy exterior that is so wonderful about fried falafel, along with a light interior that is bursting with fresh herb color and flavor.
Ingredients Needed
To make great falafel waffles, weโll follow my traditional falafel recipe which includes lots of fresh herbs and seasonings. You’ll need the following ingredients:
- Dried chickpeas
- Peeled dried fava beans. These can take a little doing to find but theyโre worth it! Look for dry fava beans that are white in color, often many of them are split in half. You can also substitute more chickpeas for the dried fava beans, using 1 cup dried chickpeas.
- 1 small onion, coarsely chopped. Yellow onion is best here but white onions make a good substitute.
- 3 cloves of garlic, minced. The garlic will be pulverized in the food processor with everything else, so it can be coarsely chopped.
- Fresh parsley
- Fresh cilantro. If cilantro isnโt your thing, double up the parsley or substitute with fresh basil.
- 1 jalepeรฑo pepper or substitute with cayenne pepper
- Sesame seeds, plain white or toasted
- Baking powder
- Salt
Feel free to adjust the ingredients based on your taste preferences or dietary restrictions. These ingredients create a gluten-free falafel thatโs full of flavor and perfect for any meal.
Step-by-Step Instructions
Make the falafel mixture:
- Soak the chickpeas and fava beans: start one day or at least 12 hours ahead of making the waffles to soak the chickpeas and fava beans in water. This step is crucial for achieving the perfect texture for your falafel.
- Prepare the Falafel Mixture: Drain and rinse the chickpeas. In a food processor, combine chickpeas and garlic, and pulse a few times. Then add the onion, garlic, parsley, cilantro, chopped jalepeรฑo, sesame seeds and salt. Pulse until the mixture is well combined but still coarse.
Make the falafel waffles:
- Preheat the Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions. You can lightly grease it to prevent sticking. A nonstick waffle iron helps a lot!
- Make the Waffles: Scoop enough of the falafel mixture into the preheated waffle iron to thickly coat the waffle grooves, spreading it evenly. Close the lid and cook until the waffles are crisp and golden brown, usually about 5-7 minutes.
- Serve and Enjoy: Once cooked, carefully remove the falafel waffles from the iron. Serve them immediately, while they are still hot and crisp, with tahini sauce or your favorite dipping sauce or toppings.
Tips for Achieving the Perfect Waffle Texture
- Don’t overmix: When processing the falafel mixture, pulse it just enough to combine the ingredients.
- Use the right amount of falafel mixture in the waffle iron: be sure to thickly coat the waffle iron with falafel mixture to ensure enough of a fluffy waffle interior.
- Temperature matters: Ensure your waffle iron is fully preheated for even cooking and a crispy finish.
- Donโt use a Belgian waffle iron. A classic, thinner waffle yields the right balance of crispy exterior and fluffy interior for falafel waffles.
FAQs About Falafel Waffles
Can I make falafel waffles without a waffle iron?
Yes, you can! You can form the falafel mixture into patties and pan-fry them in a skillet with 2 tablespoons of olive oil or neutral oil, over medium high heat. While they wonโt have the waffle shape, they will still taste just as delicious.
How should I store leftover falafel waffles?
To store leftovers, let the waffles cool completely, then place them in an airtight container. They can be refrigerated for up to 4 days or frozen for up to a month. Reheat them in a toaster oven or regular oven to maintain their crispiness.
What dips pair well with falafel waffles?
Falafel waffles pair delicously with a variety of dips. Consider serving them with tahini sauce, tzatziki, hummus, or a spicy harissa sauce for a flavorful complement to their savory taste. And if ranch dip is your thing, go for it! Sliced cucumbers, tomatoes, or a small salad on the side works well too.
Falafel Waffle Recipe
Ingredients
Falafel mixture:
- 1/2 cup dry chickpeas, uncooked
- 1/2 cup peeled dry fava beans, uncooked; be sure theyโre the pale, peel dry favas, not the dark unpeeled favas which wonโt work
- 1 teaspoon kosher salt
- 1/4 cup mint leaves
- 3/4 cup flat leaf parsley leaves
- 1/2 cup cilantro leaves
- 1 small jalapeรฑo, ribs and seeds removed and coarsely chopped or 1/2 teaspoon cayenne pepper
- 1 clove garlic, coarsely chopped
- 1 small yellow onion, coarsely chopped to about 1/2 cup
- 1/2 tablespoon sesame seeds
- 1 teaspoon baking soda
Tahini Dipping Sauce:
- 3 cloves garlic, minced, or 1/4 teaspoon granulated garlic powder
- 1/2 cup tahini
- 1/4 teaspoon fine sea salt
- 1 lemon, juiced
- 1/4 cup ice cold water, plus more as needed
Instructions
Make the falafel mixture:
- In a medium bowl, cover the chickpeas and fava beans with cool water by several inches. Soak them overnight and up to 24 hours.
- Drain the chickpeas and fava beans. In the food processor, process them with a teaspoon of salt until they are ground to a coarse crumb. Add the mint, parsley, cilantro, jalepneo, garlic, onion, and sesame seeds and pulse until everything is finely ground and the mixture is a fine, web crumbโbut not pureed. Transfer the mixture to a bowl, stir in the baking soda, and chill for at least 30 minutes and up to one day.
Make the tahini sauce:
- To make the tahini sauce, in a small bowl, stir the tahini, salt, and garlic until combined. Add the lemon juice and stir, then slowly add the water, working through the sludgy phase until the sauce is smooth. Taste and adjust with salt, lemon juice, or water if needed. Set aside.
Make the falafel waffles:
- Preheat the waffle iron according to the manufacturer's instructions. You can lightly grease it to prevent sticking. A nonstick waffle iron helps a lot!
- Scoop enough of the falafel mixture into the preheated waffle iron to thickly coat the waffle grooves, spreading it evenly. Close the lid and cook until the waffles are crisp and golden brown, usually about 5-7 minutes.
- Carefully remove the falafel waffles from the iron. Repeat making waffles with the remaining falafel mixture. Serve them immediately, while they are still hot and crisp, with the tahini sauce drizzled over the top and on the side for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
