Waffle Falafel with Herbs

Waffle falafel brings together the crisp golden texture of your favorite falafel but with all the playful ease of a waffle iron. It is one of those recipes that surprises everyone at the table and works especially well when you are craving something meatless and fresh for dinner or brunch.

I always reach for this recipe when I am hosting and want something both comforting and a little unexpected. My family looks forward to building our own plates with all the colorful toppings.

Ingredients

• Dried chickpeas: these are traditional for falafels and give superior texture never swap for canned as they make the batter soggy
• Small onion: adds sweetness and depth plus shallot-sized onions are easiest to blend fully
• Garlic and ginger: rough chop for full-bodied flavor let the food processor do the rest
• Green chillies: use one for mild or two if you love kick always remove the seeds for clean heat
• Cumin and ground coriander: classic spices to warm up the chickpeas look for freshly ground versions in small amounts
• Flat leaf parsley and cilantro: a full handful of each brings color and fresh notes choose leaves with crisp edges and bright color
• Baking powder: gives a little lift and keeps the inside fluffy do not skip this part
• Olive oil: extra virgin for best taste a fruity one adds more depth use just enough so your batter sticks together
• Sea salt and black pepper: round everything out buy flaky sea salt and peppercorns you grind yourself for best aroma
• For serving: add-ons like tahini sauce babaganoush lentil kalamata dip fresh salad greens or herbs baby tomatoes cucumber slices harissa for heat and pomegranate seeds for jewel-like pop

Step-by-Step Instructions

Drain the Chickpeas:

Let the soaked chickpeas drain thoroughly in a sieve to remove all excess water as extra liquid will affect the waffle texture

Chop the Aromatics:

In a food processor toss in your garlic ginger onion chillies parsley and cilantro Pulse until everything is finely chopped but not a paste This step is key to even more flavor and prevents big chunks in the finished waffles

Process Chickpeas:

Add drained chickpeas to the food processor in batches Do not overload Blend until they reach a fine but gritty texture stop before turning to mush You are looking for the mix to stick together when pressed between fingers

Mix It All Up:

Combine the chickpea and herb mixtures in a large mixing bowl Sprinkle in cumin coriander salt black pepper and baking powder Drizzle over two tablespoons olive oil Stir gently and thoroughly so the mix is evenly seasoned Check the consistency If very loose or wet a sprinkle of chickpea flour brings it together

Rest the Batter:

Cover the bowl and chill the mixture in the fridge for one full hour This resting window helps the mix set up and improves flavor

Prep the Waffle Maker:

Preheat your waffle iron until piping hot and lightly oil both plates Even with a nonstick model a bit of oil helps make unmolding easy

Cook the Waffles:

Spoon about a quarter cup of batter onto the waffle grid Gently spread it out and close the lid Let cook for four to five minutes Portions may need more or less time based on your device Peek to check for deep golden color and crispy edges

Plate and Serve:

Carefully remove waffles with a silicone spatula Pile high with any sauces dips or veggies you love Serve hot for best texture

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My personal favorite part is filling my plate with a rainbow from cucumbers to pomegranate then slathering it in creamy tahini sauce It always reminds me of family picnics where everyone made their own plate

Storage Tips

After cooking let waffle falafels cool fully then freeze flat in layers with parchment between each piece Store in an airtight bag for up to three months Reheat straight from frozen in a toaster or a hot dry skillet They remain crispy if reheated properly

Ingredient Substitutions

If cilantro is not your favorite replace it with more parsley or a delicate green like dill For extra protein try tossing a spoonful of sesame seeds into the mix If you love spice swap in jalapenos instead of green chillies or add a pinch of cayenne to your batter

Serving Suggestions

Waffle falafel shines in bowls piled high with greens charred flatbread and pickled onions It works equally well as a party snack with a platter of sauces or pressed into wraps for lunch My kids love customizing their toppings and it is perfect for hosting friends with different tastes

Cultural Context

Falafel has deep roots in Middle Eastern kitchen traditions usually fried and served as street food The waffle method is not traditional but brings a playful spirit to a time-honored recipe I love how it keeps the heart of falafel but makes it weeknight friendly

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This modern twist on falafel is truly a fun, healthy, and delicious way to enjoy comfort food with a twist. Make it once, and you’ll find yourself wanting to try it for every occasion!

Frequently Asked Questions

→ Can canned chickpeas be used instead of dried?

It's best to use dried chickpeas soaked overnight for the right texture and crispness. Canned chickpeas may result in a softer mixture.

→ How can I keep the waffles from sticking?

Preheat the waffle maker and spray both sides generously with oil before adding the batter to ensure easy release.

→ What sides pair well?

Serve alongside tahini sauce, babaganoush, olive dip, fresh greens, tomatoes, cucumbers, and pomegranate seeds for extra flavor.

→ Can the batter be made ahead?

Yes, you can prepare the mixture and refrigerate it for up to a day before cooking for convenience and enhanced flavor.

→ How do I reheat leftovers?

Reheat waffles in a toaster or oven to regain crispiness, avoiding the microwave which can make them soft.