Falafel Waffles with Creamy Lemon Yogurt Slaw Recipe

Falafel Waffles with Creamy Lemon Yogurt Slaw Recipe | Molly Yeh

Level: Easy
Yield: 4 to 6 servings
Total: 1 hr 10 min
Active: 1 hr 10 min

I'm completely hooked on dishes with catchy rhymes, so falafel waffles immediately caught my eyebut this recipe transcends the fun idea. The falafel mixture excels in waffle form, creating plenty of crunchy ridges for an ideal, substantial brunch option. It's satisfying as the main feature, and the best part: no frying required, yet they turn out incredibly crispy! Imagine golden, savory waffles bursting with herbs and spices, topped with a zesty slaw that will have you craving brunch all week. Get ready to wow your family with this crispy, mess-free twist on a classic.[1][12]

Ingredients

Slaw:

• 6 tablespoons (87 grams) freshly squeezed lemon juice
• 6 tablespoons (90 grams) tahini
• 1/4 cup (50 grams) whole-milk Greek yogurt
• 3 tablespoons (42 grams) extra-virgin olive oil
• 2 tablespoons (42 grams) honey
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• Pinch ground cayenne
• 1/2 small head purple cabbage (575 grams)
• 1 small carrot (90 grams)
• 3 radishes (80 grams), halved and thinly sliced
• 1/2 red onion (95 grams), thinly sliced
• 1/2 cup (6 grams) fresh cilantro leaves, coarsely chopped
• 1/2 cup (7 grams) fresh Italian parsley leaves, coarsely chopped

Waffles:

• 1 3/4 cups (300 grams) dried chickpeas, soaked overnight and drained
• 1 cup (10 grams) fresh cilantro leaves, plus sprigs for garnish
• 1 cup loosely packed (12 g) fresh Italian parsley leaves, plus sprigs for garnish
• 1/4 cup (30 grams) all-purpose flour
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cayenne
• 1/4 teaspoon ground cinnamon
• 3 cloves garlic, crushed
• 1 large egg
• 1 lemon, zested, plus 1 tablespoon lemon juice
• 1 medium onion (190 grams), coarsely chopped
• Olive oil spray, for the waffle maker
• Flaky salt
• Lemon wedges, for serving

Special equipment: a waffle maker (see Cook's Note)
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Instructions

1. For the slaw: In a large bowl, whisk together the lemon juice, tahini, yogurt, olive oil, honey, cumin, kosher salt, and cayenne. Set aside one-third of this mixture in a small bowl. Thin the rest with 1 to 2 tablespoons of water for a creamy, pourable dressing.
2. Grate the cabbage and carrot using a box grater or food processor's shredding disc (clean afterward for falafel prep). Toss with radishes and red onion in the main dressing. Gently fold in cilantro and parsley. Let sit to meld flavors while making waffles.
3. Position a baking sheet on the oven's middle rack at the lowest setting.
4. Heat the waffle maker to medium-high (see Cook's Note).
5. For the waffles: In a food processor with blade attached, pulse chickpeas, cilantro, parsley, flour, salt, coriander, cumin, baking soda, cayenne, cinnamon, garlic, egg, lemon zest and juice, and onion into a dense, nearly smooth batter.
6. Spray waffle maker generously with olive oil. Portion about 1 scant cup batter per waffle, spreading near edges. Close and cook until golden and crisp, 5 to 7 minutes. Keep warm in oven; repeat for 4 waffles total. (Or shape into patties and pan-fry in 1/2 inch oil, 4 minutes per side.)
7. Serve waffles with flaky salt, extra herb sprigs, slaw, reserved dressing, and lemon wedges. Store extra slaw in fridge up to 3 days; reheat waffles in toaster oven.

Cook's Note: Opt for a round or square waffle makershape isn't critical, but avoid Belgian-style for thicker, softer results. Non-Belgian is ideal for maximum crispiness. Make it your own and dive into this fun, flavorful brunch adventure![1][12]