Best 6 Falafel Waffle Sandwich Recipes

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Indulge in a tantalizing culinary experience with our exploration of the "Falafel Waffle Sandwich". Get ready to embark on a taste adventure as we unveil a mouthwatering combination of crispy falafel, fluffy waffles, and an array of flavorful fillings. From classic Mediterranean flavors to innovative fusion twists, this article will unveil the secrets to creating the ultimate falafel waffle sandwich that will leave your taste buds wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

WAFFLED FALAFEL



Waffled Falafel image

A delicious twist on a classic! Keep cooked waffles warm in a low oven. Serve with hummus, tomatoes, cucumbers, and parsley.

Provided by The Gruntled Gourmand

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 4

Number Of Ingredients 14

cooking spray
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
1 medium onion, chopped
2 large egg whites
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
3 cloves roasted garlic, or more to taste
1 ½ tablespoons all-purpose flour
2 teaspoons ground cumin
1 ¾ teaspoons salt
1 teaspoon ground coriander
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 pinch ground cardamom

Steps:

  • Preheat a waffle iron according to manufacturer's instructions. Spray inside of waffle iron with cooking spray.
  • Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork.
  • Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 38.7 g, Fat 2.1 g, Fiber 7.5 g, Protein 10 g, SaturatedFat 0.2 g, Sodium 1470.7 mg, Sugar 1.4 g

WAFFLED FALAFEL



Waffled Falafel image

Besides just tasting wonderful, these easy waffled falafels are much lower in fat than their deep-fried relatives.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1/3 cup vegetable oil, plus more for brushing waffle iron
2 tablespoons chopped fresh cilantro
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 large egg whites
2 cloves garlic, halved
One 15-ounce can chickpeas, rinsed
4 pita breads, halved
Chopped lettuce, sliced tomato, cucumbers, onions, pickles, pickled beets and hard-boiled eggs, for topping
1/4 cup store-bought hummus, thinned with water
Hot sauce, for serving

Steps:

  • Preheat the oven to 200 degrees F (to keep cooked waffles warm).
  • Combine the oil, cilantro, flour, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas in a food processor and pulse until smooth.
  • Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the falafel is golden brown and firm in the center, 6 to 10 minutes. Keep the cooked falafels warm in the oven or covered with foil on a plate while you make the remaining falafels.
  • To build the sandwiches, stuff each pita half with a falafel. Add your choice of toppings, drizzle with the hummus and sprinkle with a few dashes of hot sauce.

CHICKEN AND FALAFEL WAFFLES



Chicken and Falafel Waffles image

These gluten-free waffles made from garbanzo beans perfectly complement Moroccan-spiced chicken with cucumber relish. They're a savory, low-carb spin on a classic comfort dish. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14

3/4 cup plain Greek yogurt
3/4 cup chopped peeled cucumber
1 cup chopped green onions, divided
2 tablespoons minced fresh mint plus additional for garnish
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) no-salt-added garbanzo beans or chickpeas, rinsed and drained
1 large egg, room temperature
1/3 cup fresh parsley leaves
4-1/2 teaspoons gluten-free all-purpose baking flour
2 tablespoons Moroccan seasoning (ras el hanout), divided
1-1/2 cups shredded cooked chicken
1-1/2 cups reduced-sugar apricot preserves
3/4 cup chili sauce

Steps:

  • Preheat waffle iron. In a small bowl, combine yogurt, cucumber, 1/2 cup green onions, 2 tablespoons mint, salt and pepper. Cover and refrigerate until serving., Place the garbanzo beans, egg, parsley, gluten-free flour, 1 tablespoon Moroccan seasoning and remaining green onions in a blender. Cover and pulse until blended (batter with be thick). Bake waffles according to manufacturer's directions until golden brown., Meanwhile, in a small skillet, mix chicken, preserves, chili sauce and remaining Moroccan seasoning; heat through. Serve with waffles. Top with yogurt mixture and additional mint.

Nutrition Facts : Calories 491 calories, Fat 10g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 959mg sodium, Carbohydrate 72g carbohydrate (43g sugars, Fiber 5g fiber), Protein 25g protein.

FALAFEL WAFFLE RECIPE BY TASTY



Falafel Waffle Recipe by Tasty image

This recipe is a perfect Mediterranean appetizer, vegetarian snack or savory breakfast! Fill your Falafel Waffle with your favorite toppings like hummus, tahini, feta, vegetables or meat. Try making your own Falafel Waffle Sandwich for breakfast, lunch or dinner. This easy snack is definitely a must try.

Provided by Mia Hermsen

Categories     Snacks

Time 30m

Yield 5 servings

Number Of Ingredients 1

Falafel

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!

FALAFEL WAFFLES



Falafel Waffles image

Falafel...made in a waffle iron! Serve with Tahini sauce or Tzatziki sauce. Or serve with your favorite sauce. From about.com and veganmealplanning and Kalyn's Kitchen.

Provided by Sharon123

Categories     Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 28

1 tablespoon flax seed
3 tablespoons water
1 1/2 cups chickpeas
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 tablespoon curry powder
1/4 teaspoon cayenne
1/4 teaspoon salt
1/4 cup parsley
1 green onion
2 garlic cloves
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 teaspoon baking soda
1/4 cup flour
4 -5 garlic cloves
3/4 cup tahini
2 tablespoons lemon juice
1/2 teaspoon salt
3/4 cup water
3 cups Greek yogurt (or regular plain yogurt, strained or plain soy yogurt)
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 t kosher salt for salting cucumber
1 tablespoon finely chopped fresh dill (can substitute mint leaves for a slightly different version)
kosher salt & freshly ground black pepper

Steps:

  • Grind flax and mix with water; set aside.
  • Mix remaining ingredients in the blender until consistency of mashed potatoes.
  • Preheat/oil waffle iron.
  • Spoon mixture into waffle iron and cook until it stops steaming.
  • Tahini Sauce:.
  • Toss ingredients in your blender or food processor. Blend until creamy smooth.
  • Tzatziki sauce :.
  • If you don't have Greek yogurt, strain plain yogurt. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
  • In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.).
  • This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
  • Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't.

Nutrition Facts : Calories 484.5, Fat 27.8, SaturatedFat 3.8, Sodium 1409.4, Carbohydrate 49.3, Fiber 10.9, Sugar 3.3, Protein 16.5

BAKED FALAFEL SANDWICH



Baked Falafel Sandwich image

From weight watchers website. This is yummy. Not your traditional falafel, but fantastic for not being deep fried and much healthier this way. Note: If your chick pea mixture is too dry to form nice patties (which seems to happen with some of the canned chick pea brands) then just add some liquid to them to help them bind together, such as tahini, lemon juice, oil or water.

Provided by VegSocialWorker

Categories     Lunch/Snacks

Time 34m

Yield 4 serving(s)

Number Of Ingredients 17

15 1/2 ounces canned chick-peas, drained and rinsed
1/4 cup onion, chopped
1/4 cup fresh parsley or 1/4 cup cilantro, chopped
1 medium garlic clove, minced
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon table salt
1/4 teaspoon baking soda
1 tablespoon all-purpose flour
2 teaspoons olive oil
2 tablespoons sesame tahini
2 tablespoons water
1 tablespoon fresh lemon juice
lettuce
tomatoes, slices
cucumber, slices
4 large whole wheat pita bread

Steps:

  • Combine chickpeas, onion, parsley, garlic, cumin, coriander, salt and baking soda in a food processor or blender.
  • Process until mixture is coarsely pureed and transfer to a large bowl. Stir in flour and shape mixture into 4 large patties and let stand for 15 minutes.
  • Preheat oven to 400 degrees.
  • Heat oil in a large ovenproof skillet over medium-high heat. Add patties and cook until golden brown, flipping once, about 2 minutes per side. Transfer skillet to oven and bake 10 minutes more.
  • Meanwhile, whisk together tahini, water and lemon juice in a small bowl.
  • To assemble sandwiches, place lettuce, tomatoes and cucumber in the pitas inside each pita with 1 falafel patty and drizzle with tahini dressing.
  • Enjoy!

Nutrition Facts : Calories 393.5, Fat 9.1, SaturatedFat 1.2, Sodium 935.2, Carbohydrate 68, Fiber 11.2, Sugar 1.1, Protein 14.2

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the taste of your falafel waffle sandwich.
  • Don't overmix the falafel batter. Overmixing will make the falafel tough.
  • Cook the falafel waffles until they are golden brown and crispy. This will ensure that they are cooked through.
  • Use a variety of toppings. This will add flavor and interest to your sandwich.
  • Serve the falafel waffle sandwich immediately. This is when it is at its best.

Conclusion:

The falafel waffle sandwich is a delicious and easy-to-make meal. It is perfect for a quick lunch or dinner. With its combination of flavors and textures, the falafel waffle sandwich is sure to please everyone at the table. So next time you are looking for something new to try, give this recipe a try. You won't be disappointed.

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