Falafels are the greatest chickpea creation other than hummus. No matter how much food I order at a Mediterranean restaurant, I always order a side of falafels. I just can’t resist crispy fried chickpeas with herbs and spices doused in babaghanoush; it’s a match made in heaven. When I couldn’t get enough of falafels, I made a falafel burger. Now I have moved on to my next chickpea recipe, falafel waffles. These waffles are even easier to make then falafels themselves. No, seriously. Whip up some pico de gallo, fry some eggs and you have a winner.
**Helpful tips and common mistakes
If you’re a fan of falafels, you must make these falafel waffles. It’s essentially getting the same recipe for falafels, blending it up with a couple of egg whites and pouring the batter into your waffle maker.
Whenever I use my blender to make a sauce, batter, or soup, I start by adding the liquid ingredients first. This makes it easier for the blender to puree all of the ingredients. In this instance, put the oil and egg whites in the blender before adding the chickpeas, herbs, and spices. You can use dried chickpeas instead of canned, just make sure to soak them overnight.
Give your waffle maker a good coating of cooking spray and pour the batter when it’s ready. I was able to make 2 8-inch round waffles; how many you can make will depend on your waffle maker. Once the waffle is ready, open the waffle maker and let it sit for 2 minutes. Let it cool slightly before removing them since the waffles are very delicate.
You can make a big batch of the waffles and freeze them until ready to be devoured. To avoid a soggy waffle, let them cool completely on a wire rack.
While the waffles are cooking, fry up some eggs. Top the falafel waffles with the fried eggs, a generous amount of pico de gallo, and crumbled feta for the finishing touch.
Alas, another great recipe for using chickpeas! The falafel waffles are already great on their own but the salsa, fried eggs, and feta send them over the top. So easy to make and so delicious!
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