So many of us love falafel but try to avoid deep fried food. For those of you that have tried to pan fry it or over bake it, there is a lot of hassle and cleanup involved (you can bake or pan fry this recipe if you do not have a waffle iron). Now enter your waffle iron. This recipe and cooking procedure means you can make a quick, easy dinner that you can show off to your friends. These can be made as finger food or as a full meal. You can try any variety of Greek and/or Mediterranean toppings for this.
|Prep Time: 15 minutes||Cook Time: 5-10||Total Time: 20-25 Minutes|
- 15 oz can of chickpeas
- 6-7 cloves of fresh garlic
- 1 “bunch” of parsley (1-1.5 cups)
- 1 “bunch” of cilantro (about 1 cup)
- 1/2 of a medium onion (I used a yellow onion)
- 1/3 cup of quinoa flour (you can use other Paleo options like Arrowroot or Coconut flour)
- 1.5 teaspoons of baking powder
- 1.5 teaspoons salt
- 1.5 teaspoons of cummin
- 1/2 teaspoon of ground pepper
- 5 tablespoons of extra virgin olive oil or avocado oil
- Put all of the ingredients into a food processor (or a high RPM blender) and mix until thoroughly ground.
- Heat your waffle iron (or oil in a pan, or oven).
- Put your desired amount into the waffle iron. I leaved the waffle iron closed for about a minute or two longer than when it indicates it is finished. This makes the falafel more crispy.
- Remove from the waffle iron and add your toppings of choice (tzatziki, hummus, cucumbers, tomatoes, etc).