SWEET MERCY GUYS. FALAFEL WAFFLES.
Falafel waffles with tzatziki slaw. Can life get any better? No. The answer is no.
I have always been a huge fan of all things mediterranean. I love me some gyro, hummus, baba ghanoush, falafel, etc. I’m a sucker for it all!
Falafel is typically fried in a small ball, but that has always been my hold up with falafel. I’m not a huge fan of fried food. Fried food tastes good, sometimes, but afterwards you feel like you’re going to die. Okay that may be a bit of an exaggeration, but you certainly don’t feel good. So here is the perfect solution! Falafel batter, cooked in a waffle iron. No deep frying needed!
Alright I know what you’re thinking: 1. This waffle looks like it is covered in chocolate sauce. 2. Chocolate and garbanzo beans sound like a terrible combination. Well don’t you worry because that sauce is none other than smooth, nutty, tahini! It pairs so well with the waffle and is the perfect thing to tie the waffle to the slaw.
When you make these bad boys you simply throw all the ingredients in a blender and it’s as easy as that. I wanted mine to have a little bit of texture, so I withheld 1 cup of garbanzo beans from the blender and chopped them up, then stirred them into the batter at the end. The finished batter should be a greenish batter that is wet. When I put them in the waffle iron they took longer than I expected to cook. My waffle iron has a timer that goes off when the waffle is “done” and for these I had to cook it for two of those cycles before it was done. It should have a nice crunch on the outside and not be doughy on the inside. If its too doughy just throw it back in the waffle iron.
Alright now on to the slaw. This slaw is addicting. After the waffle batter was gone we ate the slaw plain until it was gone too. It is so light and refreshing and pairs great with the waffle. And is so healthy! Its packed with cucumber, cabbage and cherry tomatoes and lathered in greek yogurt, dried dill and lemon juice. What a great combination. Also, the tomatoes I used were sweet 100’s from my garden and they are oh so sweet! They brought a perfect amount of sweetness to the slaw. If you don’t have garden fresh tomatoes then we will all cry a tear for you, but cherry tomatoes will also work great!
Okay last thing. If you want a little protein in your meal you can add some chicken on top of these. One time I made them I put some rotisserie chicken on top and it paired perfectly. So if you want your meal to be more full then add that chicken.
Make these waffles. Make them for your friends. Make them for your grandma. Make them for your neighbor. You’ll wow them all because they look beautiful and taste delicious, but secretly you’ll know they’re a piece of cake to make!
- 2 cans (16 oz each) garbanzo beans, rinsed
- 1/3 cup parsley
- 1/2 cup cilantro
- 1/3 cup lemon juice
- 2 tbsp garlic
- 3 tablespoons flour
- 2 tbsp olive oil
- 1 tbsp coriander
- 1tbsp cumin
- 2 tsp baking powder
- 1/2 tsp salt
- fresh ground pepper, to taste
- 1 english cucumber, cut in half and sliced 1/4 inch thick
- 1 cup finely cut cabbage
- 1 cup cherry tomatoes
- 1/4 cup feta cheese
- 1/2 cup plain greek yogurt
- 3 tbsp lemon juice
- 2 tbsp dried dill
- 1 tbsp olive oil
- kosher salt
- tahini, to drizzle on top (optional)
Combine all of the ingredients for the falafel, except one cup of garbanzo beans which should be set aside for later. When all ingredients are blended, scoop the batter into a bowl. The batter should be wet but thick. Chop the remaining cup of garbanzo beans that were set aside and stir them in the batter. Doing this adds extra texture to the waffle.
While making the slaw, plug in your waffle iron to be heating up. Combine all ingredients for the slaw in a large bowl. Adjust the amount of dill and salt to your liking.
To make the waffles, put a heaping 1/2 cup of batter on the iron. Cook until golden brown on the outside and fully cooked on the inside.
Drizzle tahini on the waffle then top with slaw.
Say falafel waffle three times, then dig in!