Waffled Falafels and Vegetables Recipe

Gauravi Vinay

July 30, 2020

1202 Ratings

Time:Prep: 10 M|Cook: 45 M|Total: 55 M

Makes:3 Servings

Meal:Dinner

Cuisine:Mediterranean

Waffled Falafel and Vegetables Recipe is a low-fat variant of the deep-fried traditional Middle Eastern falafels. These falafels can be also be reinvented by baking or be cooked on a paniyaram pan. Making falafels in waffled form retains proteins from chickpeas and adds a nutty flavour due to waffling. Roast some veggies and toss in a salad to make the protein-rich waffled Falafels a mainstream meal.

Serve Waffled Falafels and Vegetables along with Mediterranean Cucumber Salad for a weekend dinner.

Here are a few other variations of falafels that you oughta try out:

Serve Waffled Falafels and Vegetables along with Mediterranean Cucumber Salad for a weekend dinner.

Here are a few other variations of falafels that you oughta try out:

Ingredients

Ingredients for the Falafels

1/2 Kabuli Chana (White Chickpeas), soaked overnight

1/2 Kabuli Chana (White Chickpeas), soaked overnight and cooked until tender

1 Onion, finely diced

2 Garlic, finely minced

2 Parsley leaves, chopped

2 Coriander (Dhania) Leaves, chopped

1/2 Cumin powder (Jeera)

1 Coriander Powder (Dhania)

1 Lemon juice

2 Dry Red Chillies, or 1/2 teaspoon chilli powder

1/2 Whole Black Peppercorns, freshly ground

8 Sun Dried Tomatoes, soaked in hot water for 10 minutes

Salt, to taste

Ingredients for Roast Vegetable Salad

1 Cauliflower (gobi), cleaned and cut into florets

2 Kaddu (Parangikai/ Pumpkin), diced into1 inch pieces

1 Red onion, halved and coarsely sliced

Green olives, A few

1/4 Beetroot, diced and blanched

Mooli/ Mullangi (Radish), A few thinly sliced

Lettuce leaves, as required

1 Extra Virgin Olive Oil

1 Lemon juice

Black pepper powder, to taste

Salt, to taste

Ingredients for Sauce

1 Tahini

1/2 Garlic

2 Lemon juice

Black pepper powder, to taste

Salt, to taste

Instructions for Waffled Falafels and Vegetables Recipe

To cook the Waffled Falafel and Vegetables Recipe, bring all the ingredients together and keep them ready.

Roast Cauliflower and Pumpkin in a 200 degree preheated oven for 20 mins or until roasted (flip once in between).

Mix Salad leaves, onions, radish, olives, beets and set aside.

Whisk together olive oil, lemon juice, salt and cracked pepper using a fork in a small bowl and drizzle on the salad just before serving.

In a small bowl add Tahini, garlic, lemon juice, salt and pepper. Whisk until the mixture is homogeneous.

Squeeze out the excess water from the sundried tomatoes in hot water (Skip this step if using lemon juice instead).

In a food processor, add overnight soaked chickpeas along with soaked and cooked chickpeas, prepared sun-dried tomatoes (or lemon juice), cumin powder, coriander powder, red chillies (or chilli powder), salt, lemon juice, pepper and process into a coarse mixture.

To this mixture add the chopped coriander, parsley, chopped onion and minced garlic and gently bring everything together.

Set this mixture aside for half an hour so that the chickpeas soak in all the flavours.

Now heat the greased waffle iron and make a ball (slightly bigger than a lemon) from the prepared chickpea mixture and press to make the waffled falafel.

Plate the waffle with roast vegetable salad and sauce dressing (Tahini dressing can be substituted with beaten yoghurt). Serve this Waffled Falafel and Vegetables with a lemon wedge for an added tang.

Serve Waffled Falafels and Vegetables along with Mediterranean Cucumber Salad for a weekend dinner.