Besides just tasting wonderful, these easy waffled falafels are much lower in fat than their deep-fried relatives.
Recipe courtesy of Food Network Kitchen
Waffled Falafel
Total:
50 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Special equipment: Waffle iron (preferably for thin waffles)

Preheat the oven to 200 degrees F (to keep cooked waffles warm).

Combine the oil, cilantro, flour, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas in a food processor and pulse until smooth.

Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the falafel is golden brown and firm in the center, 6 to 10 minutes. Keep the cooked falafels warm in the oven or covered with foil on a plate while you make the remaining falafels.

To build the sandwiches, stuff each pita half with a falafel. Add your choice of toppings, drizzle with the hummus and sprinkle with a few dashes of hot sauce.

Cook's Note

The falafels can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmed through and crisp.

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