Falafel Waffles
Falafel Waffles
This might sound strange but if you have a waffle maker you should give this a go.
Don’t let the long list of ingredients put you off, it is pretty simple to pull together.
Baharat is an aromatic Middle Eastern spice blend and available in some supermarkets. It is worth getting but if you can’t find it you can use a mix of cinnamon, all spice and black pepper to replace it.
INGREDIENTS
For the Hummus
1 400g can of chickpeas drained and rinsed
1 tbsp olive oil
Juice of half a lemon
1 clove of garlic
Big pinch of salt
Splash of water
50g of Yumello smoky harissa peanut butter
For the Salad
⅓ cucumber cut into 1/2cm cubes
1 tomato cut into 1/2cm cubes
½ red onion finely diced
Juice of half a lemon
Dry Ingredients
150g chickpea flour (gram flour
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
1 tsp smoked paprika
1 tsp baharat
1 tsp garlic powder
¼ tsp salt
½ tsp fresh ground black pepper
1 tbsp baking powder
Wet Ingredients
250ml water
1 tbsp olive oil
METHOD
Start by making the chopped salad. Mix all the vegetables with the lemon juice and a big pinch of salt. Taste to season adding more salt or lemon juice if required. Set aside while you make the rest of the meal.
Make the hummus by combining all the ingredients in a blender or a small food processor. Blend until smooth, adding more water if required. Taste to season.
Heat up your oven on the lowest setting with two plates inside to keep warm.
Heat up your waffle pan on the highest heat. Settings may differ between waffle makers so be aware.
Mix all the dry ingredients for the waffles together then add the wet ingredients. Mix gently until smooth.
Lightly grease the waffle pan with olive oil (a spray is great for this) then add half of the batter. Cook for around 5 minutes or until the outside of the waffle is golden and crisp.
Once cooked move to the oven to stay warm while you cook the other waffle.
When the waffles are cooked, serve topped with the hummus, followed by the chopped salad.
