Recipe by Sharon123
Falafel...made in a waffle iron! Serve with Tahini sauce or Tzatziki sauce. Or serve with your favorite sauce. From about.com and veganmealplanning and Kalyn's Kitchen.
Top Review by JERSEY FLOURCHILD
I so wanted to really love this recipe. The sauces were wonderful but the waffle itself just didn't work. Followed the recipe as posted omitting soy sauce and curry powder (just seemed wrong for Falafel). After several attempts on the waffle iron I gave up and cooked the batter in a fry pan like a pancake. The flavor was good but something was wrong with the consistency of the batter at least for use on my waffle iron. I made breakfast waffles this morning and they came off without a hitch.
- 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
- 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 See How It's Made
- Grind flax and mix with water; set aside.
- Mix remaining ingredients in the blender until consistency of mashed potatoes.
- Preheat/oil waffle iron.
- Spoon mixture into waffle iron and cook until it stops steaming.
- Tahini Sauce:.
- Toss ingredients in your blender or food processor. Blend until creamy smooth.
- Tzatziki sauce :.
- If 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.
- In 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.).
- This 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.
- Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't.