Falafel Waffle

I've made these with Fantastic mix in the past just because falafel rhymes with waffle, but I wanted to find out if one from scratch would work. I freestyled the Greek recipe & added an Indian twist. It released from the waffle iron & tasted great on the first try. If your waffle iron is being neglected, heat it up & try out this recipe:

Curry Falafel Waffle

1 tBsp flax seed
3 tBsp water

16 oz can drained & rinsed chickpeas (a.k.a. garbanzo beans)
½ tsp ground cumin
½ tsp ground coriander
1 tBsp curry powder
¼ tsp cayenne
¼ tsp salt
¼ cup chopped parsley
1 chopped green onion
2 cloves chopped garlic
1 tBsp olive oil
2 tBsp soy sauce
2 tBsp lemon juice
½ tsp baking soda
¼ cup wheat flour


• Grind flax seed & whisk with water; set aside for a few minutes.


• Toss everything into the food processor until it's the consistency of mashed potatoes.


• Preheat & oil your waffle iron.


• Spoon the mixture into the iron & cook until it stops steaming.
  (mine took about 8 minutes)


• No peeking!


• Make some tahini sauce while you wait.


Curry Tahini Sauce

2 tBsp lemon juice
2 tBsp tahini (sesame seed butter)
1 tsp olive oil
1 tsp curry powder
¼ tsp salt


• Whisk all ingredients together.


• When your falafel is ready;
  serve with tahini sauce, sliced tomato & cucumber.