I quickly became obsessed with making falafel when Alex and I first started experimenting with vegetarian meals. I’ve always loved the spices and herbs used in Mediterranean dishes so it’s no big surprise that falafel ranks highly among my meals of choice. It’s very easy to make and quite versatile. For a light lunch or dinner, break it into small pieces and add it to a salad with cucumbers, tomatoes, and olives. For a heavier meal, tuck it in a pita pocket or between a couple of slices of bread. If you have leftovers, warm a piece for breakfast and eat it with a fried or poached egg on top.
Falafel Waffles
The idea for falafel made into waffles has a little story behind it that is probably only amusing to me. To start, we are big Colts fans in our house. Back in Peyton Manning’s day, we were convinced that one of his snap count calls was ‘falafel waffle’ and it was a phrase that stuck with us. From time to time it comes up and we will yell falafel waffle randomly to each other’s amusement. We can be pretty lame, but, still, it’s a lot of fun for us.
Anyways, our fun from previous years gave me the idea to cook falafel on our waffle maker. Instead of getting my hands dirty making small patties, I now just spread it onto our waffle iron with a spatula. This recipe makes one full waffle iron (7″ x 9″ ) of four waffles (3 1/2″ x 4 1/2″ each).
No worries if you don’t have a waffle maker, just form small patties and cook in a skillet.
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Quinoa Falafel
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Loading...Ingredients
- 1 (15 oz.) can garbanzo beans, drained and patted dry
- 1 cup cooked quinoa, packed
- 1/4 cup onion
- 1 tablespoon fresh cilantro, tightly packed (about a handful)
- 1 tablespoon fresh parsley, tightly packed (about a handful)
- 3-4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1 tablespoon of olive oil or less (for oiling the skillet)
Instructions
Combine all the ingredients, except the olive oil, in a food processor and blend until a paste-like mixture forms.
Preheat waffle iron or skillet to medium/medium-high heat.
If you are using a skillet, form small patties (about 2-3 inches in diameter and 3/4 inch thick).
For crispy falafel, add olive oil to the waffle maker or skillet. My waffle maker is non-stick and often times I cook falafel without adding oil.
Waffle iron cooking instructions: Spread the falafel mixture evenly onto the waffle iron with a spatula, pressing lightly to form a packed layer. My waffle iron is 7" x 9" and this recipe fits perfectly. Cook for about 10 minutes. Check often as our waffle iron temperatures may differ.
Skillet cooking instructions: Cook for about 5 minutes in the preheated pan, and then flip and cook for 3-5 more minutes on the other side.
Nutrition
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Serving Size: 1 waffle
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180 Calories
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26g Carbohydrates
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6g Fat
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6g Fiber
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7g Protein
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.5g Saturated fat
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3g Sugar
Notes
- I've found that canned garbanzo beans work just as well as dry chickpeas soaked overnight. You may have read that canned (or cooked) garbanzo beans do not work for falafel, but that is not true in my experience.
- Nutrition information includes 1 tablespoon of olive oil for frying.
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