Best Chicken And Falafel Waffles Recipes

WAFFLED FALAFEL

Waffled Falafel image

A delicious twist on a classic! Keep cooked waffles warm in a low oven. Serve with hummus, tomatoes, cucumbers, and parsley.

Provided by The Gruntled Gourmand

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

cooking spray
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
1 medium onion, chopped
2 large egg whites
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
3 cloves roasted garlic, or more to taste
1 ½ tablespoons all-purpose flour
2 teaspoons ground cumin
1 ¾ teaspoons salt
1 teaspoon ground coriander
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 pinch ground cardamom

Steps:

Preheat a waffle iron according to manufacturer's instructions. Spray inside of waffle iron with cooking spray.
Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork.
Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 38.7 g, Fat 2.1 g, Fiber 7.5 g, Protein 10 g, SaturatedFat 0.2 g, Sodium 1470.7 mg, Sugar 1.4 g

FALAFEL WAFFLE

Falafel Waffle image

Provided by Food Network

Categories main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 cups dried chickpeas
1 cup split dried fava beans, without skins
4 cups fresh parsley (flat or curly), roughly chopped
1 head garlic, roughly chopped
1 small leek (or 1/2 cup chopped leeks), roughly chopped
1 medium yellow onion, roughly chopped
1 green bell pepper, roughly chopped
1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
1 tablespoon whole fennel seeds
Salt
Oil, for frying, or nonstick cooking spray, for the waffle iron

Steps:

Soak the chickpeas and fava beans overnight. Grind the beans, parsley, garlic, leek, onion and bell pepper in a meat grinder, double grinding if desired, to get a smoother texture. (Extra batter can be frozen at this stage for later use.) Mix in the coriander, cumin, fennel and salt right before cooking, or the batter will turn.
Heat the oil to 375 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer or preheat a waffle iron.
Use a falafel maker or hand-form the batter into flattened balls (to ensure even cooking). Deep-fry the falafel until they float to the top and the number of bubbles emanating from each falafel decreases significantly. Or, for falafel waffles, spray a waffle iron with nonstick spray, add a lump of batter and cook until brown and crispy on the outside but still green and soft inside.