Saturday, July 16, 2016

Falafel Waffle

·         1 pound (about 2 cups) dry chickpeas/garbanzo beans - you must start with dry, do NOT substitute canned, they will not work!
·         1 small onion, roughly chopped
·         1/4 cup chopped fresh parsley
·         1 1/2 tbsp flour
·         1 3/4 tsp salt
·         1/4 tsp black pepper
·         I add in a finely shredded Carrot.

You will also need
  • Food processor, skillet
  • Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
  • Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, parsley, flour, salt, ground coriander, black pepper, and shredded carrot.
·         Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste.
·         Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
·         Cover the bowl with plastic wrap and refrigerate for 1-2 hours.

Make into patties ….or waffles.

I do not fry my falafel patties in heavy  oil. I usually make them into patties and fry like a hamburger… with a little EVOO or Coconut Oil.

To make as a waffle, I add one beaten egg for every waffle, using enough batter to make one waffle. About  ¾-1 cup.  Use non-stick spray and use a waffle iron.. cook til golden.

1 comment:

  1. Sounds amazing! Falafel waffle, wow it is really a great effort in culinary art. Thanks