Falafel Waffles
30 ingredients
11 steps
Ingredients
- 1 tablespoon flax seed
- 3 tablespoons water
- 1 1/2 cups chickpeas
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon curry powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 1/4 cup parsley
- 1 green onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1/2 teaspoon baking soda
- 1/4 cup flour
- Tahini Sauce
- 4 -5 garlic cloves
- 3/4 cup tahini
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 3/4 cup water
- Tzatziki (Greek Yogurt and Cucumber Sauce)
- 3 cups Greek yogurt (or regular plain yogurt, strained or plain soy yogurt)
- juice of one lemon (about 3 T)
- 1 garlic clove, chopped
- 2 medium cucumbers, seeded and diced
- about 1 t kosher salt for salting cucumber
- 1 tablespoon finely chopped fresh dill (can substitute mint leaves for a slightly different version)
- kosher salt & freshly ground black pepper
Directions
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1Grind flax and mix with water; set aside.
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2Mix remaining ingredients in the blender until consistency of mashed potatoes.
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3Preheat/oil waffle iron.
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4Spoon mixture into waffle iron and cook until it stops steaming.
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5Tahini Sauce:
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6Toss ingredients in your blender or food processor. Blend until creamy smooth.
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7Tzatziki sauce :
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8If you don't have Greek yogurt, strain plain yogurt. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
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9In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.).
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10This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
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11Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't.
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