Updated: Apr 9
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
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/2 tsp salt
1/2 red chili
2 tbsp red wine vinegar
50 ml yoghurt or milk
If you have chosen the beef option start at step 1a. If not, skip to step 1b
Thinly slice the beef, then mix in all the remaining ingredients and let it marinate whilst you prepare the falafel waffles. (ideally this can marinate for minimum 1 hour in the fridge)
Strain the chickpeas and blend them in a food processor with the waffle ingredients except the eggs. This is your base falafel dough.
Taste and season the falafel dough with salt, cumin and lemon juice. When it's spot on, add the eggs and blend well. If the eggs are very large you might need to adjust the texture with some more chickpea/oat flour. it should be mushy and not too runny.
Turn the oven to 175*C/395*F.
Turn on waffle iron, I set it on 5/6 spray with oil on both sides of the iron.
Place 1 large spoonful of mixture the middle of the waffle iron, close it up and cook for about 3-4 minutes - until it's golden brown. Place the finished falafel waffle on a rack in the oven.
Repeat step 3. four to five more times.
Toppings: As the falafel waffles are cooking prepare the topping as shown in the ingredient list. Massage the cabbage with 1/4 tsp salt, lemon zest and juice of half a lemon.
For the pomegranate: Half the pomegranate across. place 3 pieces of paper towel in the bottom of a bowl.
Hold the cut pomegranate with the open side facing down into your palm. With a wooden spoon, hit the back side of the pomegranate and let the little granates fall out into the bowl. Continue until the shell is empty.
Step 6 (if you are not having beef skip this step)
If you are having beef, then heat up a pan at medium-high heat.
Pour 1 tbls oil on the pan and fry the meat with the slices chili until all the juices have reduced in and the meat is fully cooked. Transfer meat to a serving bowl, then pour 50 ml og water on the pan and bring it to a boil as you scrape of the tasty beef marinade that is stuck to the pan. Reduce to half and pour over the meat.
Plate a falafel waffle with cabbage, cucumber, tomato and beef, sprinkle with pomegranate and top with yoghurt, mint and coriander.
Reheat the falafel waffles the day after at 200*C/395*F for about 5 minutes - and they are as good as new.
I ate this on the day I made it, and the next day, just reheating - and it was as good on day two - just so you know.
I'm curious to see how you guys are doing on the waffle diet, let me see your creations, tag me on your instagram post or story @dailystews and I'll share your waffles and give you some emoji love plus lots of thumbs up!
Thanks for reading, stay home, wash your hands and make waffles!
Take care, lot's of love