Falafel waffles

Updated: Apr 9, 2020

It's the last week of all waffle recipes, and we are gonna celebrate with some extra amazing delicious waffles, like the top of the pop kinda waffles.

First up, the falafel waffle topped with shawarma style beef, fresh herbs and pomegranate.

This dish is an inspiration-mash-up of two of my favorite local places, Phago (Phago is still open - it's a must try!) and Beyti.

In my local neighborhood in Copenhagen you can get falafel and shawarma on every street corner, it's such an awesome diverse neighborhood.

If you're a plant lover vegetarian, just skip the meat and eat the falafel with the vegetable and herb toppings. Ok enough talking here... let's get to it!

Falafel waffles

Yield: makes 5-6 waffles - depending on the size of your waffle iron.

Prep time: 7 min

Cooking time: about 4-5 minute per waffle.

Waffle Ingredients:

  • 450 g cooked chickpeas (I used canned ones)

  • 1 onion finely minced (or shredded)

  • 2 tbsp tahini (can be left out if you don't have any)

  • 1 clove of garlic

  • 1 tbsp. olive oil

  • 1 tsp. baking powder

  • 1 tsp cumin

  • 1 lemon (zest and juice)

  • 2 topped tbsp. chickpea flour or oat flour (blended rolled oats)

  • salt to taste

  • 3 eggs

Vegetarian topping:

  • 1/4 head read cabbage, thinly sliced

  • 1/2 lemon

  • 1/2 pomegranate

  • 1/2 cucumber, diced

  • 100 g small tomatoes, quartered

  • 1 handful fresh cilantro/coriander, picked and sliced

  • 1 handful fresh mint, picked and sliced

  • 100 ml yoghurt ( I use oat yoghurt)

Optional beef topping

  • 200-300 g lean beef

  • 1 tbsp olive oil

  • 1 tsp ground cloves