Falafel Waffles with a Mediterranean Slaw
 
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These Falafel Waffles are easy to make and packed with so much flavor! Homemade falafel batter is cooked in a waffle iron for added crunch without having to deep fry anything. The fresh slaw on top, is the perfect match.
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Serves: about 4 to 6 waffles
Ingredients
Falafel waffles
  • 1 pound dried garbanzo beans
  • 3 garlic cloves, chopped
  • ½ yellow onion, chopped
  • 1 teaspoon ground coriander
  • 1 tablespoon ground cumin
  • ¾ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon coarse ground black pepper
  • ½ cup fresh parsley
  • ¼ cup fresh cilantro
  • 1 tablespoon fresh oregano
  • ½ teaspoon baking soda
  • 1 medium lemon, juiced
  • ¼ cup olive oil
  • ¼ to ½ cup chickpea flour (or all-purpose flour)
Slaw
  • 3 cups shredded green cabbage (or coleslaw mix)
  • 2 small Persian cucumbers, thinly sliced
  • ½ red onion, thinly sliced
  • ½ cup sliced black and green olives
  • ⅓ cup Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh chopped oregano
  • ¼ cup fresh chopped parsley
  • ½ cup crumbled feta
  • ½ cup tahini sauce
Instructions
  1. Place the garbanzo beans in a large bowl or pot, and fill with cold water, enough to cover with about 3-inches of cold water. Allow to soak for about 24 hours, adding more water at any point if needed.
  2. On the day of cooking, drain and rinse the beans well under cold running water. Transfer to a food processor along with the remaining falafel ingredients (except for the flour). Reserve about 1 cup of the chickpeas for later. Pulse until evenly chopped and well combined. It'll be coarse, not smooth at all. Be careful to not over pulse. You'll need to stop the machine periodically to scrape down the sides and bottom with a rubber spatula to ensure that everything is mixed well. Transfer to a large mixing bowl, and then stir in enough of the chickpea flour so that you end up with a dough that isn't too wet, where it'll fall apart, or too dry where it won't stick together. If you've added too much water or anything, just pulse those reserved chickpeas from earlier and stir into the falafel dough, set aside.
  3. To make the slaw, combine all of the slaw ingredients (except for the tahini) in a large mixing bowl until evenly incorporated. Give it a taste and adjust accordingly, adding more salt or pepper as needed. Cover with plastic wrap and place in fridge until ready to eat.
  4. Preheat a waffle iron and grease lightly with cooking spray. Add about ½ cup of the falafel dough onto the hot iron and spread out evenly with a rubber spatula. Cook according to manufacturer's instructions until golden brown and crispy. Transfer to a wire rack, set over a baking sheet, and continue to make the rest of the waffles. Keep warm in a 250 degree oven.
  5. To assemble, spread each waffle with a bit of tahini and then top with the slaw. Garnish with a bit more of crumbled feta before serving. Enjoy!
Recipe by The Candid Appetite at https://www.thecandidappetite.com/falafel-waffles-mediterranean-slaw/