I’ve been on a small hiatus due to the fact that I was shooting my friend Joy’s third cookbook (third, can you believe that? I don’t know how she does it). It’s been a crazy fun adventure, filled with all the brunch food you could possibly think of, and I’ve enjoyed every single moment of it. It’s a blessing that I get to do what I do. I do not take any of it for granted, believe me. Every day I’m so very thankful for getting the opportunity to enjoy the work that I do. Above all though, I’m very thankful that you have decided to follow along for the ride. Thank you for all of you kind words and comments, day in and day out. Thank you for trying out these recipes. Even if I don’t always get the chance to respond, I want you to know that I do read them all and they make me so happy. The fact that you stick around even after all of my bad jokes, is a true testament to your kindness. If you’ve noticed that I haven’t posted anything in over a week (which I hate doing but sometimes I can’t help it), then I apologize. If you haven’t noticed, pretend I didn’t say anything at all. Either way, I’m back and I’m ready to start sharing more delicious recipes with you once again, and let’s not forget about those bad jokes. I have so many I’ve yet to share.
Now that I’m back, better than ever, I needed a show-stopping recipe because you deserve it. So I waffled a falafel and then topped it with a Greek-style slaw because regular waffles can get a bit boring and sometimes we need to think outside of the box. You’d be surprised with what you can cook in a waffle iron. If you don’t have one, it’s time you invest in one, because I guarantee you that you’ll be using it more often than you know. You don’t need to break the bank or anything either. There are a few inexpensive models out there that work great! They get the job done, without having to sell your arm or your leg. This one is a classic that I think works great. Back to these falafel waffles though. Mainly because I really like saying/typing falafel waffles. It has a ring to it. The fact that these falafels (this falafel?) isn’t fried already makes them better and makes them worth the effort. Do yourself a favor though, and remember to soak the beans a day before you plan on using them. It makes the process a lot easier and you’ll be thankful that you did. So look at me being vegetarian and gluten-free all in one recipe. I never thought the day would come. Quick, take a picture before it disappears.
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