Waffled Falafels and Vegetables Recipe
Waffled Falafel and Vegetables Recipe is a low-fat variant of the deep fried traditional Middle Eastern falafels.
Waffled Falafel and Vegetables Recipe is a low-fat variant of the deep-fried traditional Middle Eastern falafels. These falafels can be also be reinvented by baking or be cooked on a paniyaram pan. Making falafels in waffled form retains proteins from chickpeas and adds a nutty flavour due to waffling. Roast some veggies and toss in a salad to make the protein-rich waffled Falafels a mainstream meal.
Serve Waffled Falafels and Vegetables along with Mediterranean Cucumber Salad for a weekend dinner.
Here are a few other variations of falafels that you oughta try out:
10 M
45 M
55 M
3 Servings
Ingredients
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Ingredients for the Falafels
- 1/2 cup Kabuli Chana (White Chickpeas) , soaked overnight
- 1/2 cup Kabuli Chana (White Chickpeas) , soaked overnight and cooked until tender
- 1 Onion , finely diced
- 2 cloves Garlic , finely minced
- 2 tablespoons Parsley leaves , chopped
- 2 tablespoons Coriander (Dhania) Leaves , chopped
- 1/2 teaspoon Cumin powder (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 1 tablespoon Lemon juice
- 2 Dry Red Chillies , or 1/2 teaspoon chilli powder
- 1/2 teaspoon Whole Black Peppercorns , freshly ground
- 8 Sun Dried Tomatoes , soaked in hot water for 10 minutes
- Salt , to taste Ingredients for Roast Vegetable Salad
- 1 Cauliflower (gobi) , cleaned and cut into florets
- 2 cups Kaddu (Parangikai/ Pumpkin) , diced into1 inch pieces
- 1 Red onion , halved and coarsely sliced
- Green olives , A few
- 1/4 cup Beetroot , diced and blanched
- Mooli/ Mullangi (Radish) , A few thinly sliced
- Lettuce leaves , as required
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Lemon juice
- Black pepper powder , to taste
- Salt , to taste Ingredients for Sauce
- 1 tablespoon Tahini
- 1/2 Garlic
- 2 teaspoons Lemon juice
- Black pepper powder , to taste
- Salt , to taste
How to make Waffled Falafels and Vegetables Recipe
To cook the Waffled Falafel and Vegetables Recipe, bring all the ingredients together and keep them ready.
Roast Cauliflower and Pumpkin in a 200 degree preheated oven for 20 mins or until roasted (flip once in between).
Mix Salad leaves, onions, radish, olives, beets and set aside.
Whisk together olive oil, lemon juice, salt and cracked pepper using a fork in a small bowl and drizzle on the salad just before serving.
In a small bowl add Tahini, garlic, lemon juice, salt and pepper. Whisk until the mixture is homogeneous.
Squeeze out the excess water from the sundried tomatoes in hot water (Skip this step if using lemon juice instead).
In a food processor, add overnight soaked chickpeas along with soaked and cooked chickpeas, prepared sun-dried tomatoes (or lemon juice), cumin powder, coriander powder, red chillies (or chilli powder), salt, lemon juice, pepper and process into a coarse mixture.
To this mixture add the chopped coriander, parsley, chopped onion and minced garlic and gently bring everything together.
Set this mixture aside for half an hour so that the chickpeas soak in all the flavours.
Now heat the greased waffle iron and make a ball (slightly bigger than a lemon) from the prepared chickpea mixture and press to make the waffled falafel.
Plate the waffle with roast vegetable salad and sauce dressing (Tahini dressing can be substituted with beaten yoghurt). Serve this Waffled Falafel and Vegetables with a lemon wedge for an added tang.
Serve Waffled Falafels and Vegetables along with Mediterranean Cucumber Salad for a weekend dinner.
You can skip the sun-dried tomatoes by upping the quantity of lemon juice
Tahini can be substituted with beaten yogurt
