Add Protein the Meat-Free Way With This Falafel Waffle
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 Time20 minutes
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Cook Time6 minutes
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Servingspeople
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
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Soak chickpeas for twelve hours in room temperature water. Drain, and discard water.
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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).
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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
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In a bowl, combine the tahini and water. Mix with a hand blender.
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Add all other ingredients except the olive oil and blend again. While blending, slowly drizzle the olive oil into the sauce.
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Allow sauce to cool in the fridge for an hour before serving.
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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."
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