Falafel Waffle as served at King Tut's Food Truck in Nashville, Tennessee, as seen on Diners, Drive-Ins and Dives, Season 35.
Recipe courtesy of King Tut's

Falafel Waffle

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  • Level: Intermediate
  • Total: 8 hr 20 min (includes soaking time)
  • Active: 20 min
  • Yield: 4 servings



Special equipment:
a deep-fryer or deep-fry thermometer or a waffle iron
  1. 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.
  2. 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.
  3. 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.