Waffled Falafel

Besides just tasting wonderful, these easy waffled falafels are much lower in fat than their deep-fried relatives.
  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

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 

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

Directions

Special equipment:
Waffle iron (preferably for thin waffles)
  1. Preheat the oven to 200 degrees F (to keep cooked waffles warm).
  2. 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.
  3. 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.
  4. 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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