You might not think that falafel and waffles are a congruous food pairing, but this recipe proves they are a match made in heaven! Chickpeas have long been favored by Middle Eastern cuisine. As a rich source of vitamins, minerals and fiber, these nutty-tasking legumes may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Serve these waffles for light lunch paired with an Israeli chopped salad.
1 15 ounce can chickpeas, drained and rinsed
1/2 cup hummus
1 tablespoon extra virgin olive oil
1 small yellow onion, quartered
2-3 garlic cloves, peeled
Zest of one lemon
1/2 cup packed fresh parsley (stems and all)
1/2 cup packed fresh cilantro (stems and all)
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
Heavy pinch of sea salt flakes
1/2 cup chickpea flour
1. Preheat a Belgian waffle maker according to instructions.
2. Add the chickpeas, hummus, olive oil, onion, garlic cloves, lemon, parsley, cilantro, dry spices, and salt to a food processor. Process the mixture for about 1-2 minutes – until paste-like – then add the flour and process just until combined. You can either transfer the mixture to an airtight container and store it in the refrigerator for up to three days or you can make the waffles immediately.
3. To make the waffles, brush your preheated waffle maker with oil (be liberal) then add 3/4 cup of batter to it. After 8 minutes, check the waffle – if it’s starting to brown but feels slightly tender, give it a couple minutes more. If it’s crisp, take it off and put it in the oven to keep warm.
4. When you’re ready to serve, top waffles with hummus, Israeli salad, a squeeze of lime and enjoy!