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Recipe

Falafel Waffle with Yogurt Sauce

Falafel Waffle with Yogurt Sauce
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Course: Main Course
Servings: 10 (click to scale)

Ingredients

  • 8 ounces dried chickpeas
  • 3/4 cup yellow onion chopped
  • 1 each garlic clove minced
  • 1 tsp baking powder
  • 1-1/2 tsp kosher salt
  • 1-1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp corn starch
  • 3/4 cup parsley chopped
  • 3/4 cup cilantro chopped
  • 1/2 cup 2% Greek yogurt
  • 1 Tbsp olive oil
  • 2 tsp lemon juice
  • 2 Tbsp mint
  • 2 each scallions chopped
  • 1/2 tsp cayenne pepper
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 10 ounces Romaine lettuce chopped
  • 1/2 cup grape tomatoes
  • 1/4 cup red onion thin sliced
  • 1/4 cup red cabbage grated
  • 1 each lemon cut into wedges

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Instructions

  • Soak chickpeas in water for at least five hours in refrigerator. Drain and rinse beans before pulsing in food processor.
  • In a food processor, pulse chickpeas until finely ground but not puréed. Add onions, garlic, baking powder, cornstarch, lemon juice, cilantro, parsley, salt, pepper, cumin, cayenne, and coriander. Pulse until evenly combined and the mixture holds together when pressed. Cover and refrigerate for 1 hour.
  • Portion mixture into 1 oz scoops. Preheat waffle iron and lightly coat with nonstick spray. Place one portion in the center and gently flatten to spread evenly. Close and cook for about 2 minutes, or until crispy and golden brown. Remove and keep warm.
  • Add Greek yogurt, olive oil, and lemon juice to the food processor. Process until smooth and well combined. Add kosher salt and ground pepper. Pulse briefly to incorporate. Taste and adjust seasoning as needed. Transfer to a container, cover, and refrigerate for at least 30 minutes to allow flavors to develop. Keep cold.
  • Chop romaine lettuce into bite-sized pieces. Slice grape tomatoes in half. Thinly slice red onions. Grate red cabbage. In a mixing bowl, combine romaine, tomatoes, red onions, and red cabbage. Toss gently to evenly distribute ingredients.
  • Portion 3 falafel waffles ( 1oz each ) on 1/2 cup salad bed, garnish with lemon wedge and drizzle with yogurt cream sauce.

Nutrition

Calories: 140kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 380mg | Fiber: 4g | Sugar: 4g

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