Using a waffle iron means we get a ton of that crispy browned crust we all love so much from falafel, and without the deep fry! This gluten-free recipe takes all yummy ingredients of falafel and puts them into a crispy waffle. Fawaffle!
2 c cauliflower rice
3 cloves garlic
1/2 c parsley, chopped
1/4 c cilantro, chopped
1 tsp cumin
1 tsp oregano
1/2 tsp turmeric
1/2 c chickpea flour
1/2 c olive oil
The juice of half a lemon
1. Prepare your chickpea base by combining the chickpea flour and oil in a bowl.
2. In a food processor, add all other falafel ingredients and pulse until well combined. Transfer to your chickpea flour mixture and fold.
3. Heat your waffle iron to medium high and pour a tbs of olive oil into the bottom well.
4. Spoon a small portion onto the iron and cook for 5-10 minutes. Serve with Seed + Mill tahini, cucumbers, microgreens, and sprinkle some Za’atar!
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!