Besides just tasting wonderful, these easy waffled falafels are much lower in fat than their deep-fried relatives.
Directions for: Waffled Falafel
Ingredients
cup vegetable oil, plus more for brushing waffle iron
2 Tbsp chopped fresh cilantro
2 Tbsp all-purpose flour
2 Tbsp chopped fresh parsley
1 tsp baking powder
1 tsp ground cumin
1 tsp kosher salt
tsp ground coriander
tsp cayenne pepper
2 large egg whites
2 cloves garlic, halved
1 (15-oz) can chickpeas, rinsed
4 pita breads, halved
Chopped lettuce, sliced tomato, cucumbers, onions, pickles, pickled beets and hard-boiled eggs, for topping
cup store-bought hummus, thinned with water
Hot sauce, for serving
Directions
1. Preheat the oven to 200F (to keep cooked waffles warm).
2. Combine the oil, cilantro, flour, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas in a food processor and pulse until smooth.
3. Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the falafel is golden brown and firm in the center, 6 to 10 minutes. Keep the cooked falafels warm in the oven or covered with foil on a plate while you make the remaining falafels.
4. To build the sandwiches, stuff each pita half with a falafel. Add your choice of toppings, drizzle with the hummus and sprinkle with a few dashes of hot sauce.
Tips and Substitutions
Special equipment: Waffle iron (preferably for thin waffles)
The falafels can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300F oven until warmed through and crisp.
Source and Credits
Copyright 2013 Television Food Network, G.P. All rights reserved
Courtesy of Food Network Kitchen
See more: Eggs/Dairy, Herbs, Legumes, Lunch, Main, Middle Eastern, Tomatoes, Vegetarian