We have been doing a variation of this dish for ages now. Originally, this recipe was pretty much a straight up, traditional falafel, cooked in a waffle iron. Which is fine, because, who doesn't like falafel. But, after seeing it turn up all over the place, we started to think, maybe we are doing a disservice to such a clever name. I mean, come on, Fawaffle! Previously, the only resemblance to an actual waffle was the shape in which it was presented. So, when it dawned on us that we could up the game by an actual combination, we ran with it. The marriage of a light and fluffy waffle, with those classic middle eastern flavors and savory garbanzos, is pretty perfect, and perfect is good.

Fawaffle

  • 3/4 cup AP flour
  • 1 tsp cornstarch
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tsp kosher salt
  • 1 can (or equivalent fresh cooked) garbanzos, skins removed. Yes, this is a pain in the ass, but necessary.
  • 2 garlic cloves, minced
  • 1/2 small onion, small dice
  • 1/4 cup flat leaf parsley, chopped
  • 1/4 cup olive oil
  • 1 egg beaten
  • 3/4 cup milk

Combine garbanzos, garlic, onion, parsley, and spices in a food processor. Process until it forms a rough paste. In a large bowl combine egg, milk, and chickpea mixture. Gently fold in flour until totally combined. Heat waffle iron, and cook per manufacturers instructions. Garnish with your favorite falafel toppings: tahini, tzatziki, red onion, tomato, feta, hummus, pickle,or even a fried egg.

Serve immediately.

** creamy baked eggs

skillet potatoes + smoked salmon + everything salt