Add Protein the Meat-Free Way With This Falafel Waffle

by Abigail Libers, June 11, 2018

There's no frying required, instantly making it even healthier.

Falafels are a powerhouse protein source—especially for vegans and vegetarians. But depending on how they're made, the deep-fried chickpea balls can be loaded with calories. One solution? This “falafel waffle” from Bowl & Blade in Park Slope, Brooklyn.

Instead of being deep-fried, the chickpea mixture is pressed in a waffle iron to create a “falafel waffle” that’s lighter than traditional falafel but still packed with protein. “I used to cook with a guy from Israel, and he taught me how to make falafel one day,” says executive chef and co-owner, Adin Langille. “It got me thinking about how I’d love to incorporate falafel as a protein option in my restaurant, but I wanted it to be healthy and not fried.” On top of being vegan, his version is also gluten-free.

Pro tip: Don’t press the waffle iron all the way down, says Langille. And be sure to spray a good amount of cooking spray on the iron. Ready to try it for yourself? Scroll down for the recipe!

Bowl & Blade, 169 5th Avenue Brooklyn, NY 11217, 718.783.7700, bowlandblade.com

East Medi Bowl with Falafel Waffle

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Prep Time

20 minutes
Cook Time

6 minutes
Servings

people

Ingredients

For the falafel waffle

2 cups dried chickpeas
1/2 piece calabrian chili
1 Tbsp lemon zest
10 pieces garlic confit
1/2 bunch fresh cilantro
1/2 bunch parsley stems,
1/2 Tbsp salt
5 1/2 Tbsp olive oil
1/2 Tbsp cumin
1/2 Tbsp baking soda
5 1/2 Tbsp sweet onion
1/2 tsp cardamom

For the tahini dressing

1 cup tahini
1/2 Tbsp salt
5 Tbsp lemon juice
1/2 tsp cumin
5 oz olive oil
1 1/2 Tbsp honey
1 cup warm water

Instructions

For the falafel waffle

Soak chickpeas for twelve hours in room temperature water. Drain, and discard water.
Add chickpeas and the rest of ingredients to a food processor and blend until all ingredients are fully incorporated but still have some texture (do not grind into a paste).
Spray a waffle iron generously with olive oil or cooking spray. Pre-heat iron to highest setting. Form mix into balls the size of your particular waffle plates. Add mix to waffle iron but do not press all the way—allow a one-fourth inch gap. Cook for four to six minutes.

For the tahini dresssing

In a bowl, combine the tahini and water. Mix with a hand blender.
Add all other ingredients except the olive oil and blend again. While blending, slowly drizzle the olive oil into the sauce.
Allow sauce to cool in the fridge for an hour before serving.
Serve waffle and tahini dressing atop your favorite salad.

Recipe Notes

For more vegan recipe ideas, check out this asparagus soup and this creamy "guaceroni."