East Medi Bowl With Falafel Waffle Recipes

FALAFEL WAFFLE

Steps:

• Soak the chickpeas and fava beans overnight. Grind the beans, parsley, garlic, leek, onion and bell pepper in a meat grinder, double grinding if desired, to get a smoother texture. (Extra batter can be frozen at this stage for later use.) Mix in the coriander, cumin, fennel and salt right before cooking, or the batter will turn.
• Heat the oil to 375 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer or preheat a waffle iron.
• Use a falafel maker or hand-form the batter into flattened balls (to ensure even cooking). Deep-fry the falafel until they float to the top and the number of bubbles emanating from each falafel decreases significantly. Or, for falafel waffles, spray a waffle iron with nonstick spray, add a lump of batter and cook until brown and crispy on the outside but still green and soft inside.

EAST MEDI BOWL WITH FALAFEL WAFFLE

Steps:

• Soak chickpeas for 12 hours in room temperature water, discard water, then mix with the rest of ingredients and spin in a food processor, all ingredients should be fully incorporated but still have some texture, do not grind into a paste.
• Pre heat waffle iron to highest setting, be sure to spray generously with olive oil or cooking spray, for mix into balls the size of your particular waffle plates, add mix to waffle iron but do not press all the way, allow a ¼ in gap. Cooking time is 4-6 min.
• Tahini.
• Mix tahini and water and buzz with a hand blender, add all other ingredients except the olive oil and blend again, while blending slowly drizzle the olive oil into the sauce.
• Allow sauce to cool in the fridge for an hour before serving.
• Toss some kale or mixed greens of your choice with olives, tomatoes, cucumber, red onion and the tahini sauce, place waffle on top and drizzle some more tahini sauce over the top of the waffle and enjoy!

FALAFEL WAFFLE RECIPE BY TASTY

Steps:

• To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
• Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
• Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
• Preheat waffle iron and brush with olive oil. Place one falafel ball onto iron and cook for 5 minutes.
• Serve as desired with your favorite toppings or as a sandwich.
• Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
• Enjoy!

EAST MEDI BOWL WITH FALAFEL WAFFLE

Steps:

• Soak chickpeas for 12 hours in room temperature water, discard water, then mix with the rest of ingredients and spin in a food processor, all ingredients should be fully incorporated but still have some texture, do not grind into a paste.
• Pre heat waffle iron to highest setting, be sure to spray generously with olive oil or cooking spray, for mix into balls the size of your particular waffle plates, add mix to waffle iron but do not press all the way, allow a ¼ in gap
• Cooking time is 4-6 min
• Mix tahini and water and buzz with a hand blender, add all other ingredients except the olive oil and blend again, while blending slowly drizzle the olive oil into the sauce.
• Allow sauce to cool in the fridge for an hour before serving
• Toss some kale or mixed greens of your choice with olives, tomatoes, cucumber, red onion and the tahini sauce, place waffle on top and drizzle some more tahini sauce over the top of the waffle and enjoy!