Falafel Waffles with Tomato Salad and Tahini Sauce

Two of my favorite dishes collide to make one amazing meal! Falafels…. meet waffles 🤤. These waffles don’t shy away from flavor by any means. With the addition of the tomato salad and tahini dressing, this meal is certainly one to try out especially if you’re looking for post run fuel. Hope you give them a try. Enjoy!

Total Time:

About 60 minutes including prep (most of time is spend cooking waffles in waffle iron).

Ingredients:

Waffles

Produce

• 1 cup riced broccoli

• 1 cup coarsely chopped onion

• 1/2 cup fresh parsley leaves

• 9 Garlic cloves, minced

Baking and Spices

• 1/2 cup dry couscous

• 1/2 cup whole wheat flour

• 1/4 cup flaxseed meal

• 5 tsp ground coriander

• 5 tsp ground cumin

• 2 tsp regular or sodium free baking powder

• 2 tsp ground turmeric

• 1/4 tsp freshly ground black pepper

• 3/4 tsp sea salt

Other

• 2 TBSP lemon juice

Salad

Produce

• 2 cups chopped romain lettuce

• 2 cups chopped tomatoes

• 1 cup chopped cucumber

• 1/2 cup chopped red onion

• 2 TBSP chopped fresh mint

Tahini Sauce

Produce

• 2 small garlic cloves

Other

• 1/3 cup tahini

• 2 TBSP lemon juice

• 2/3 cup water

Combine all ingredients in a blender and blend until creamy.

Directions:

1. Preheat waffle iron using medium-low setting if available

2. Drain chickpeas, reserving 1/2 cup of chickpea liquid (Aquafaba). Rinse and drain chickpeas. In a large bowl mash chickpeas until crumbly. Add the riced broccoli, onion, parsley, lemon juice, and garlic. Mix well.

3. In a separate bowl, stir together the remaining waffle ingredients (couscous, wheat flour, flaxseed meal, baking powder, coriander, cumin, salt, pepper, and turmeric). Add the chickpea mixture with the reserved 1/2 cup aquafaba and 1 1/2 cups of water; mix well. The batter will be thick, not pourable. Let stand for 10 minutes.

4. To bake waffles, scoop 1/2 cup of the batter into waffle iron, spreading to 1/4 thick. Close lid and bake for 4 minutes. If the lid lifts easily, the waffle is ready. If not, cook for about 30 - 45 seconds more. Use a wooden chopsticks or silicone spatula to remove waffle and place on a wire rack. Repeat with remaining batter.

5. For the salad, in a large bowl combine lettuce, tomato, cucumber, red onion, and mint. Add 1/4 cup of the tahini sauce, toss to coat.

6. Serve waffles with salad and remaining tahini sauce.

*This recipe was made from the Forks over Knives Summer 2020 Edition Magazine*