Recipe courtesy of King Tut's
Falafel Waffle
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1374
- Total Fat
- 71
- Saturated Fat
- 6
- Carbohydrates
- 148
- Dietary Fiber
- 32
- Sugar
- 27
- Protein
- 47
- Cholesterol
- 0
- Sodium
- 988
- Total: 8 hr 20 min (includes soaking time)
- Active: 20 min
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
Directions
Special equipment:
a deep-fryer or deep-fry thermometer or a waffle iron- 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.