Falafel Waffles | Eat, Drink, Be Healthy!
This month’s theme on The Recipe Redux is “fantastic freezer meals.” With summer coming to an end (say it isn’t so!), it’s time to layer on a sweater, whip up something pumpkin-flavored, and use the last of the summer crops’ spoils. Fall also conjures up crazy busy schedules, so having a healthy meal that can be pulled out of the freezer whenever necessary can be a real day-saver.
Ok, so I’m big into rhyming and goofy things (thanks, mom). Say it out loud: Falafel Waffle. I dare you not to grin at that! And how perfect a meal for any busy family on the go. Make a batch and throw all of them in the freezer, or double up so you can eat dinner today, and save half of them for another packed night. Oh, and these are super healthy: vegan, gluten free, nut free, soy free, and full of tons of protein and fiber!
Rinse chickpeas well and let drain thoroughly. Add them to your food processor along with the chopped onion. Pulse to break up and begin mixing.
Add the rest of the ingredients and blend until nearly smooth. You’ll need to scrape down the sides of the bowl a few times.
Let the falafel mixture sit while the waffle iron preheats.
Turn the waffle iron onto its highest setting – mine goes to 450 degrees.
Once hot, spray both waffle plates with PAM. Spoon about two tablespoonfuls of the mixture onto the center of each quarter of the plate. Close the lid and set your timer for 10 minutes.
Carefully remove each cooked falafel waffle with a fork to a serving plate. Repeat with the mixture until you use all of it up. I was able to make 8 waffles.
To serve, place a falafel waffle (or two!) on a plate and garnish with the relish.
Tips for freezing: Let the waffles cool thoroughly before putting them in the freezer. Lay them in a single layer on a lined cookie sheet and freeze like that for at least an hour. Transfer to a freezer-safe container or bag and eat within a month. To eat: heat a frying pan and grease lightly. Cook until warmed through.
These look so tasty! Love the name!
OH MY Goodness! I so have to try these!! I love Falafel!!
They’re so fun! And naturally lower fat than traditional versions 🙂 enjoy!
My husband would kill me. He hates to clean stuff like that.
My waffle iron is super easy to clean – I just scrub it with water when I’m done, and the plates come out.
Frozen waffles are the best!! I remember loving the frozen Eggo waffles as a kid. Falafel waffle sound super interesting though! I love the savory twist!
no way i LOVE falafel waffles 😀 i serve them with greek yogurt or hummus (all the chickpeas lol) and a cucumber/tomato salad!
Yes!! It’s an under utilized gadget.
I need to try this in my waffle maker. Who knew they were so versatile to use?
Yes! They’re wonderful 🙂 Grilled cheese, eggs, paninis, you name it, the waffle iron can cook it. I’m still working on waffled brownies.
These look fantastic. I love a good falafel. I am making chicken tikka masala this week and these will be a perfect addition. Saving this!
I love savory waffles and I love falafel so these sound amazing! The ingredient list is simple too, all things I already have at home.
My iron made them darker, I tried adjusting down the time, but I couldn’t get the falafel out if cooked less than 10 minutes.
Next time I may adjust the temperature down a bit, to see it that will make a difference. The recipe recommended the highest setting.
Also, instead of 8 waffles, I only got 4 1/2. I assume my iron is a bit larger.
BTW, I didn’t have Oat Flour, so that was the first thing I used the food processor for. I didn’t get a fine ground, but I think it was better a bit course.
Thanks for the feedback!! I suspect our waffle irons are very different. My waffles are probably half the size of yours, hence the quantity difference. I’m glad you liked them, though! I, too, make chickpeas from their dried state, in the slow cooker.