Crisp, flavorful falafels without frying. Serve it with the Tahini Salad in a pita pocket for an easy, delicious meal.
Falafels are packed full of flavor, thanks to loads of herb and spices. Crisp on outside and soft and tender center, what is not to love? Traditional falafels are fried to provide that amazing crunch, but we can achieve that same texture without deep frying in one easy step; the waffle iron. You can enjoy that crisp exterior without the extra added oil. Also, I took it a next step further to make this recipe a bit easier; canned chickpeas. I know this is a no-no when it comes to authentic falafels, however, it turns out perfect in the waffle iron. Plus, if you have a craving, you don’t need the 12-24 hours to soak dried chickpeas. Making this the perfect meal for a busy weeknight.
There is a restaurant nearby that always serves their falafels with a tahini salad. The fresh vegetables and the tangy tahini dressing pairs perfectly with the falafel. I now cannot have falafels without it!
Tidbits
Chickpeas– I use canned chickpeas here because there is no need to soak them overnight. Although this might not be the most authentic approach, being able to whip up a batch at a moment’s notice is a big plus for me.
Baked Falafels- You can bake these if you prefer. Preheat oven to 425F. Spoon 2 tablespoons balls of falafel mixture onto a greased or lined baking sheet, about 2 inches apart. Gently use the back of a spoon to flatten the falafel balls a bit. *The falafel mixture will be too sticky to form by hand. Bake for 25 minutes, turning each falafel over at the half way point. Please note that baking them will result in a different texture. When I bake them I don’t get the crisp outside that you would typically get from a fried falafel. This will make about 12 falafels.
Falafel Waffles with Tahini Salad
Equipment
- waffle iron
Ingredients
Falafels
- 1 15 oz can Chickpeas/Garbanzo Beans drained and rinsed
- ½ cup cilantro stems removed
- ½ cup parsley stems removed
- ½ small onion cut into chunks
- 4 cloves of garlic
- 2 tablespoons oil avocado or olive oil
- 2 tablespoons white whole wheat flour
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon ground coriander
- ½ teaspoon baking soda
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper
Tahini Salad
- 1 large tomato or 2 Roma tomatoes (about 1 cup) diced
- ½ cucumber (about 1 cup) diced
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon water optional
- 1 clove of garlic minced or pressed
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to the “warm setting” or 200 F to keep the cooked falafels warm.
Tahini Salad
- In a medium bowl, combine the tahini, lemon juice, water (just to help thin out the sauce, if needed), garlic, salt, and pepper until it is smooth and fully combined. Stir in the tomatoes and cucumbers. Set aside.
Falafel Waffles
- Add all of the falafel ingredients into a food processor. Pulse until everything is combined and smooth, about 1-2 minutes.
- Preheat waffle iron to medium heat. Grease the waffle maker according to your waffle iron direction. I use an avocado cooking spray.
- When the waffle iron is hot, fill the waffle iron with about 1/3 cup of the falafel mixture (there should be some free space as the falafel will expand while it is cooking). Close the lid gently and cook until the falafel is golden and crisp, about 5 to 7 minutes. Keep the cooked falafels warm in the preheated oven or covered with foil on a plate while you make the remaining falafels.
- Serve falafels warm with the tahini salad inside a pita bread or your favorite sides.