Falafel Waffle

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falafel waffles1
Katie Wayne


Falafel Waffle

One 15-ounce can chickpeas, rinsed and drained

⅓ cup vegetable oil, plus more for waffle iron

½ bunch fresh cilantro

½ red onion, halved

2 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon za’atar

2 egg whites

1 large garlic clove

Juice of ½ a lemon

For Serving

Sabra Hummus, flavor of your choice

Cherry tomatoes, halved

Cucumber, quartered

Labneh or plain yogurt

Assorted pickles

2 hard-boiled eggs


1. In the bowl of a food processor, combine the chickpeas, ⅓ cup vegetable oil, cilantro, onion, flour baking powder, onion powder, garlic powder, za’atar, egg whites, garlic and lemon juice and puree until smooth.

2. Spoon mixture into a greased and preheated waffle iron and cook until golden and set, 5 to 6 minutes. Repeat for the remaining batter.

3. Serve the warm falafel waffles alongside any Sabra Hummus and an assortment of toppings, like tomatoes, cucumber, labneh or yogurt, pickles and hard-boiled eggs.

Nutrition Facts
  • 702 calories

  • 44g fat

  • 62g carbs

  • 20g protein

  • 11g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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