For me, the best part of falafel is the crispy outsides, so I figured I could make these in waffle form and increase the crispiness – times 1,000.
These are a win, and I will be making them a lot in the New Year – not just for Meatless Mondays. I like them slathered with a Greek or Aussie yoghurt. We are currently obsessed with Noosa at our house, just FYI.
Chickpeas are such nutrition powerhouses, I love to create new ways to use them.
These would be great frozen and then heated in your toaster for a quick meatless meal any day of the week.
The more veggies, the better, I say!
1 can (15 ounces) can of garbanzo beans, drained and rinsed
3 large eggs
1 tablespoon olive oil
1/2 medium onion, chopped
2 cloves garlic, pressed
1/4 cup diced parsley leaves
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon baking powder
2 teaspoons lemon zest
1/2 teaspoon salt
3/4 cup dry breadcrumbs
Oil for brushing waffle iron
Cucumbers, tomatoes, dill as a garnish
Process to very small bits in the food processor the beans, eggs, olive oil, onion, parsley, cumin, coriander, baking powder, lemon zest and salt.
Stir in the bread crumbs. Let mixture sit for 10 minutes.
Heat a waffle iron to high heat. Brush with oil. Spoon on the falafel batter and cook to desired doneness.
Other bloggers do falafel: