Waffled Falafel

By ShoDav

Ingredients

• For the falafel:
• 1/3 cup olive oil, plus more for brushing waffle iron
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons whole wheat 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
• For the sandwiches:
• 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
• Specialty equipment: waffle iron (preferably for thin waffles)

Details

Servings 4
Preparation time 30mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 200 degrees F (to keep cooked waffles warm).

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.

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.

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.