Tag Archives: falafel

Falafel Waffles

22 Sep

This month’s theme on The Recipe Redux is “fantastic freezer meals.” With summer coming to an end (say it isn’t so!), it’s time to layer on a sweater, whip up something pumpkin-flavored, and use the last of the summer crops’ spoils. Fall also conjures up crazy busy schedules, so having a healthy meal that can be pulled out of the freezer whenever necessary can be a real day-saver.

When challenged with this theme, I thought to myself, how great are frozen waffles? Back in my childhood, we often relied on the breakfast pastry for those mornings when we just wouldn’t get out of bed. I think I was also hungry for Middle Eastern food while conjuring up recipe ideas, which prompted…

Falafel Waffles!

Ok, so I’m big into rhyming and goofy things (thanks, mom). Say it out loud: Falafel Waffle. I dare you not to grin at that! And how perfect a meal for any busy family on the go. Make a batch and throw all of them in the freezer, or double up so you can eat dinner today, and save half of them for another packed night. Oh, and these are super healthy: vegan, gluten free, nut free, soy free, and full of tons of protein and fiber!
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Falafel Waffles
Makes 8 waffles – 4 for dinner, and 4 for the freezer

  • 2 cans chickpeas, rinsed and drained
  • 1/2 large onion, roughly chopped
  • 4 cloves garlic, chopped
  • 2 tbsp olive oil mixed with 2 tbsp flaxseed meal
  • 1/4 C oat flour
  • 1 tsp hot sauce
  • 2 tbsp dried parsley
  • 1 tsp cumin
  • Salt & pepper
  • 2 tbsp water

Rinse chickpeas well and let drain thoroughly. Add them to your food processor along with the chopped onion. Pulse to break up and begin mixing.

Add the rest of the ingredients and blend until nearly smooth. You’ll need to scrape down the sides of the bowl a few times.

Let the falafel mixture sit while the waffle iron preheats.

Turn the waffle iron onto its highest setting – mine goes to 450 degrees.

Once hot, spray both waffle plates with PAM. Spoon about two tablespoonfuls of the mixture onto the center of each quarter of the plate. Close the lid and set your timer for 10 minutes.

Carefully remove each cooked falafel waffle with a fork to a serving plate. Repeat with the mixture until you use all of it up. I was able to make 8 waffles.

While the waffles cook, mix up this tasty avocado and cucumber relish for a topping:

  • 1 cucumber, seeds removed
  • 1 avocado
  • 1 tbsp white wine vinegar
  • salt and pepper, to taste

Cut the cucumber and avocado into small, same-sized cubes. Mix together in a bowl with vinegar, salt and pepper. That’s it! (Don’t freeze this, please – cucumbers were meant to be eaten fresh!)

To serve, place a falafel waffle (or two!) on a plate and garnish with the relish.

Tips for freezing: Let the waffles cool thoroughly before putting them in the freezer. Lay them in a single layer on a lined cookie sheet and freeze like that for at least an hour. Transfer to a freezer-safe container or bag and eat within a month. To eat: heat a frying pan and grease lightly. Cook until warmed through.

Tender Baked Falafel and Crunchy Vegetable Wrap

16 Apr

It’s funny how you become even more creative when the fridge is nearly empty and the pantry could use some re-stocking. Enter: falafel! Traditionally a chickpea and herb patty, deep fried in oil and served in a pita, falafel are a great vegan meal option. But I wanted to make them even healthier! And as a result, super tender and flavorful.

Falafel baked on a sheet pan is good, but falafel baked in a mini muffin tin is even better! Because the individual morsels are contained in a metal cup, rather than completely exposed to the hot air of the oven, the crust never forms, but that’s a good thing! These come out tender, fluffy and perfectly baked.

When wrapped in a whole grain tortilla, nestled with sweet bell pepper and refreshing cucumber, and topped with a combination of creamy tahini and spicy sweet chili sauce, this meal is just right! Even Chris loved this wrap, as vegan as it is. Make it for lunch or dinner and enjoy!

Tender Baked Falafel and Crunchy Vegetable Wrap | xtinaluvspink.wordpress.com

Tender Baked Falafel and Crunchy Vegetable Wrap

Serves 4

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 15oz can chickpeas, rinsed & drained
  • 1 tbsp cumin
  • 2 tbsp dried parsley
  • 1/4 tsp cayenne (or to taste)
  • 1/4 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice
  • 1/2 tsp baking soda
  • 4 6″ whole grain tortillas
  • 2 medium cucumbers (or one long one)
  • 2 red or yellow bell peppers
  • 2 tbsp tahini
  • 2 tbsp sweet chili sauce

Preheat oven to 375. Spray a mini muffin tin with olive oil spray; set aside.

Heat olive oil in a pan. Saute onion and garlic until transparent. Remove from heat.

In the bowl of your stand mixer, combine chickpeas, spices, herbs, cooked onion & garlic mix, lemon juice and baking soda. Pulse until the mix comes together. You do NOT want to puree it, but rather want a smashed texture. Scrape down the sides of the bowl a few times in between pulses.

Spoon falafel mix into your prepared mini muffin tin. You’ll be able to get 12 mini falafel.

Bake at 375 for 20 minutes.

Meanwhile, peel the cucumbers. Slice them in half lengthwise and slice them into long strips.

Slice the bell peppers to be the same long, thin size.

Lay tortillas onto plates. Place 3 baked falafel on top of each (you should be able to flip the muffin tin onto a plate and the falafel will pop right out). Frame the falafel with sliced veggies. Drizzle on the sweet chili sauce and tahini. You’ll only need a little on each.

Roll up and eat! This tastes great with a nice glass of Cabernet or Shiraz.

What do you make when you’re lacking on groceries?

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