Falafel Flax Waffles

Recipe developed by Renée Kohlman

Get out your waffle iron and mix up a batch of these savoury flax falafel waffles. Drizzled with maple tahini sauce and topped with tomato salad. The perfect dish for brunch or dinner!

Ingredients

Waffles

• 1 – 19 oz (540 mL)can chickpeas rinsed
• 1/2 cup (125 mL) hummus
• 1/2 cup (125 mL) packed fresh parsley (stems okay)
• 1/2 cup (125 mL) packed fresh cilantro (stems okay)
• 1 small red onion quartered
• 3 garlic cloves
• zest and juice of 1 lemon
• 2 Tbsp (30 mL) canola oil (plus more for brushing waffle maker)
• 1/2 cup (125 mL) ground flaxseed
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) ground coriander
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) smoked paprika or chili powder

Maple Tahini Sauce

• 1/4 cup (60 mL) tahini
• 1/4 cup (60 mL) water
• 4 tsp (20 mL) fresh lemon juice
• 1 Tbsp (15 mL) maple syrup
• 1 tsp (5 mL) garlic powder
• 1/4 tsp (1 mL) salt
• pinch of black pepper

Tomato Salad

• 1 cup (250 mL) halved cherry tomatoes
• 1/2 long English cucumber chopped
• 1/4 cup (60 mL) diced red onion
• 1/4 cup (60 mL) finely chopped parsley
• 2 Tbsp (30 mL) canola oil
• 2 Tbsp (30 mL) lemon juice
• 1/2 cup (125 mL) crumbled feta cheese optional
• 1 tsp (5 mL) sumac powder optional
• salt and pepper to taste

Instructions

1. Preheat a Belgian waffle maker according to the manufacturer’s instructions. Preheat the oven to 200 ºF (100 ºC) to keep the waffles warm until ready to serve. You’ll need to place them on a wire rack on a baking sheet so the bottoms don’t get soggy.
2. Add the chickpeas, hummus, herbs, red onion, garlic, lemon zest and juice, and canola oil to the container of a food processor fitted with the S blade. Process for 1-2 minutes until paste-like, then add the ground flaxseed, spices and salt. Process just until combined. At this point the mixture can be transferred to an airtight container and refrigerated for up to 3 days, or waffles can be made immediately.
3. Brush preheated waffle maker with canola oil (be liberal) then add heaping 2/3 cup (150 mL) of batter to it, spreading the batter out a little. Cook for 8 minutes. After 8 minutes, check the waffle – if it’s starting to brown but feels soft, give it a couple minutes more. If it’s crisp, take it off with a fork or spatula and put it in the oven to keep warm. Repeat with remaining waffle mixture.
4. While waffles are cooking, prepare the maple tahini sauce. Place all of the ingredients in a blender and process until smooth. Season to taste with salt and pepper.
5. Prepare the tomato salad by combining all of the ingredients in a medium bowl.
6. To serve the waffles, drizzle each warm waffle with some of the maple tahini sauce and garnish with a few spoonfuls of the tomato salad. Eat immediately.

Yield: 4 servings.

Notes:

Use your favourite hummus in this recipe. Different flavours of hummus will alter the taste of the waffles somewhat. This is a vegan and gluten-free recipe.

Nutritional Analysis

Serving Size: 1 waffle

Calories: 622
Fat: 42 g
Saturated Fat: 7 g
Cholesterol: 18 mg
Sodium: 1210 mg
Carbohydrates: 48 g
Fibre: 17 g
Sugar: 8 g
Protein: 21 g