Besides just tasting wonderful, these easy waffled falafels are much lower in fat than their deep-fried relatives.
- 1/3 cup vegetable oil, plus more for brushing waffle iron
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 large egg whites
- 2 cloves garlic, halved
- One 15-ounce can chickpeas, rinsed
- 4 pita breads, halved
- Chopped lettuce, sliced tomato, cucumbers, onions, pickles, pickled beets and hard-boiled eggs, for topping
- 1/4 cup store-bought hummus, thinned with water
- Hot sauce, for serving
- Specialty 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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