Falafel Waffle Sandwich
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 671
- Total Fat
- 57
- Saturated Fat
- 15
- Carbohydrates
- 20
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 24
- Cholesterol
- 121
- Sodium
- 1739
- Total: 35 min
- Active: 35 min
Ingredients
Falafel Waffles:
2 cups dry falafel mix
1 teaspoon baking powder
1/4 cup extra-virgin olive oil
1 large egg
1/2 cup chopped fresh Italian parsley
2 tablespoons chopped fresh dill
Nonstick cooking spray, for the waffle maker
Sandwich Fillings:
3/4 cup Greek yogurt
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh dill
1 small Persian cucumber, grated
1 small clove garlic, finely chopped
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil, plus more for the skillet
Kosher salt and freshly ground black pepper
1 avocado
One 10-ounce package chicken and quinoa meatballs, halved
1 small red onion, halved and thickly sliced
1 medium zucchini, sliced into 1/2-inch half-moons
1/2 cup crumbled feta
8 cornichons or other small sour pickles, halved
Directions
Special equipment:
a waffle maker- For the falafel waffles: Combine the falafel mix and baking powder in a medium bowl. Whisk together the olive oil, egg and 1 1/2 cups cold water in a separate bowl and stir into the falafel mix. Stir in the parsley and dill and let stand at room temperature for 15 minutes.
- Preheat the oven to 200 degrees F. Preheat a waffle maker.
- Spray the waffle maker with cooking spray. Spread a quarter of the batter almost to the edges of it, close and bake until the waffle is crisp, lightly browned and cooked through, about 4 minutes. Use the remaining batter to make 3 more waffles. Keep the waffles warm on a baking sheet in the oven.
- For the sandwich fillings: To make the tzatziki, stir together the yogurt, parsley, dill, cucumber, garlic and 1 tablespoon of the lemon juice in a small bowl. Stir in 1 tablespoon of the olive oil and season with salt and pepper. Set aside.
- Mash the avocado in a separate small bowl with the remaining tablespoon of lemon juice and season with salt and pepper. Set aside.
- Heat a large cast-iron skillet over medium-low heat. Brush the skillet lightly with olive oil. When the oil is hot, add the meatballs and cook, tossing occasionally, until heated through, about 5 minutes. Transfer to a plate.
- Add the remaining tablespoon olive oil to the same skillet over medium-high heat. When the oil is very hot, add the onion and zucchini and season with salt and pepper. Cook, tossing occasionally, until the vegetables are charred but still crisp-tender, about 4 minutes. Remove to a separate plate.
- To serve, break the waffles at their natural divisions. Sandwich the meatballs in the waffles with the charred vegetables, tzatziki, avocado, feta and pickles, making 8 small sandwiches. Secure with toothpicks, if desired.