Falafels? Waffles? Fawaffles!
I started my waffle lab this week with my brand new pancake-waffle pan from Williams Sonoma! I know I said I don’t like to fry things..but that was before I discovered you can make WAFFLES on the stove! Utter excitement!
I decided it would be wise to start this experiment with falafel mix and save the homemade stuff for later. Glad I did:
Final and vastly delicious version:
Falafel
1 cup dried peeled fava beans (7 ounces), soaked overnight and cooked
3/4 cup dried chickpeas, soaked overnight and cooked
1/4 cup green onion
1/3 cup fresh parsley leaves
2 tablespoons fresh cilantro
1 (or so) garlic clove
1 teaspoon baking powder
1 teaspoon sea salt
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3 tablespoons water
splash (or so) of extra virgin olive oil
Combine and process in food processor until a very coarse mixture is attained. With olive oil on hands, roll into small balls and press onto waffle iron or on nifty pan. Cook until pretty and not burnt like above.
Tahini sauce:
1/2 cup tahini (sesame seeds + food processor)
3 gloves garlic
1/2 teaspoon sea salt
2 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon parsley, finely chopped (optional)
In a food processor or blender, combine ingredients and process until desired consistency. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
Vegan Tzatziki Sauce:
1/2 cup cucumber
1/2 cup unsweetened soy yogurt
1 tablespoon lemon juice (to taste)
1/4 teaspoon sea salt
1 garlic clove, minced
In a food processor or blender, combine ingredients and process until just-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
