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.
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!
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.
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
1/4 head read cabbage, thinly sliced
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