Waffle Falafel Chickpea Herb (Print Version)
# Ingredients:
01 -
240 g dried chickpeas, rinsed and soaked overnight
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, roughly chopped
04 -
2.5 cm fresh ginger, roughly chopped
05 -
1–2 green chillies, deseeded
06 -
0.5 teaspoon ground cumin
07 -
0.5 teaspoon ground coriander
08 -
30 g flat leaf parsley, tightly packed
09 -
30 g fresh cilantro, tightly packed
10 -
0.5 teaspoon baking powder
11 -
2–3 tablespoons olive oil
12 -
Sea salt, to taste
13 -
Freshly ground black pepper, to taste
→ To Serve
14 -
Tahini sauce
15 -
Babaganoush
16 -
Lentil and Kalamata olive dip
17 -
Mixed salad leaves
18 -
Baby tomatoes, halved
19 -
Cucumber, sliced
20 -
Harissa sauce
21 -
Pomegranate seeds
# Instructions:
01 -
Drain soaked chickpeas thoroughly and set aside.
02 -
In a food processor, finely mince onion, garlic, ginger, green chillies, parsley, and cilantro until uniformly chopped but not pureed. Transfer to a large mixing bowl.
03 -
Working in batches if needed, pulse chickpeas in a food processor to a fine texture that retains some structure, ensuring the mixture is not a paste. Add processed chickpeas to the bowl with aromatics.
04 -
Add ground cumin, ground coriander, sea salt, black pepper, baking powder, and olive oil to the chickpea mixture. Mix thoroughly until well combined. If the batter appears overly wet, incorporate a small amount of chickpea flour.
05 -
Cover the bowl and refrigerate the mixture for 60 minutes to allow flavors to meld and batter to firm.
06 -
Preheat the waffle maker according to manufacturer’s instructions.
07 -
Lightly spray or brush oil onto the upper and lower waffle plates to prevent sticking.
08 -
Spoon approximately 60 ml of mixture onto the center of the waffle maker. Lightly spread to fit the shape and close the lid. Cook for 4–5 minutes or until golden and crisp on the surface. Adjust time as needed for desired texture.
09 -
Remove waffles and serve immediately with tahini sauce, babaganoush, lentil and olive dip, salad leaves, baby tomatoes, cucumber, harissa, and pomegranate seeds.
# Notes:
01 -
Ensure chickpeas are completely dry after soaking to avoid excess moisture in the batter.
02 -
Resting the mixture in the fridge improves cohesion and flavor.