Vegan Falafel Waffles

Dairy Free / Vegan

Cooking Time: 15 / Serves: 8



3 cups cooked chickpeas, drained, about 2 15.5-ounce cans

1/4 cup chopped parsley

1 small onion, minced

2 garlic cloves, minced

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin powder

Salt and pepper, to taste

1 1/2 teaspoons all-purpose flour

1 teaspoon baking soda


1 15.5 oz can chickpeas, drained

Juice from 1/2 a lemon

1/4 cup tahini

1/4 cup olive oil

1-2 garlic cloves

A pinch of salt


1 medium cucumber, diced

1 large tomato, diced

Juice from 1/2 a lemon

1 tablespoon olive oil

Salt and pepper, to taste


Step 1: To make the falafel batter, use a food processor to blend chickpeas, parsley, onions and garlic until there are no large chunks (small chunks are fine, they give the falafel texture). You might need to do this in two or three batches. Transfer this mixture to a large bowl and stir in coriander, cumin, salt, pepper, flour, and baking soda. Refrigerate for at least an hour.

Step 2: While that sets up, make the hummus. Combine all ingredients in a food processor until you have a creamy texture. It should be looser than a typical hummus, so you can pipe it on top of the cooked waffle.

Step 3: Following the manufacturer’s directions, preheat your waffle maker and spray it with cooking spray. If you can choose a temperature, go with medium. Spoon about 1/3 cup of falafel mixture into each cavity and close the cover. Cook for 12-15 minutes, until the outside is crispy and lightly browned.

Step 4: Toss the cucumber and tomato in lemon juice and olive oil and season with salt and pepper.

Step 5: Top the falafel waffle with hummus and a generous pile of tomato and cucumber. Serve warm.

Original Recipe Here


Leave a Reply