Falafel Waffle Recipe – Crispy, Modern Middle Eastern Twist
With a golden-emerald hue, these crispy falafel waffles quickly became a family favorite. An unexpected, yet delicious way to re-imagine the traditional falafel with a modern twist using a waffle maker.
This creative fusion is perfect when you want to serve something fun yet comforting. It’s kid-friendly, as the waffle form is more approachable for young eaters, and it’s just as appealing to adults craving a creative spin on a beloved dish. With its crispy texture and balanced flavors, the falafel waffle is more than a novelty—it’s a practical and delicious way to keep tradition alive in an entirely new form. For those wanting to explore more classic recipes, check out this delicious falafel pizza, which is a close cousin to this inventive dish.
For a complete Middle Eastern spread, pair these crispy falafel waffles with classic dips and sides. Try my creamy hummus, smooth mutabal, and tangy whipped feta dip for easy appetizers. Add a side of rosy pink pickled turnips for crunch and flavor. Finish your meal with a refreshing tarragon syrup drink to tie together your Middle Eastern feast.
Table of Contents
What’s Great About this Recipe
Grocery and Pantry List
Time Required:
Special Tools to Use:
How to Make
Below, I’ve broken down the process into simple stages—preparing the batter, cooking the waffles, and serving them for maximum impact. Let’s dive right in!
Step 1: Start by Soaking Your Chickpeas
If you’re using dried chickpeas, soak them in water overnight for at least 12 hours. Drain and rinse thoroughly before use.
For convenience, canned chickpeas also work, but they must be patted dry to prevent excess moisture from disrupting the batter.
Step 2: Chopping Fresh Herbs
Rough chop washed and dried cilantro, scallions, onion, and garlic and set them aside.
Step 3: Blend the Ingredients in a Food Processor
Add your pre-soaked and drained chickpeas to the food processor and pulse them until they are coarsely ground. Add the roughly chopped herbs, onion, and garlic and continue running to process occasionally scraping down the sides to aid in the process.
Add the spices like coriander, black pepper, paprika, and salt into your food processor.
Slowly feed in the olive oil though the feeding tube.
Transfer the mixture into the bowl, add the baking soda, the chickpea flour or all-purpose flour and knead until you get a homogenized dough-like consistency.
Step 4: Making the waffles
Form golf ball size mounds form falafel mixture and have them ready.
Preheat the Waffle Iron. I am using stove top waffle iron. Using a brush apply a thin layer of oil to the waffle plates. This step is crucial for creating that golden, crispy crust.
Place the balls in the four sections of the waffle iron. Close the lid and cook for 5-7 minutes. Turn the waffle iron to the other side and cook for another 5 minutes. Avoid opening the lid too early, this could tear the waffle before it’s fully cooked.
Use a silicone or wooden spatula to gently lift the edges of the waffle. Once loosened, slide the spatula underneath to transfer it onto a plate without breaking.
If the waffles are stuck on one side carefully wedge in a skewer of chip stick into the groves.
Transfer onto a wire rack and place it in the oven to keep it warm.
The joy of falafel waffles lies not only in their crisp texture but also in how they pair beautifully with an array of sauces and sides. Here are some ways I like to serve them.
Best Way to Serve Falafel Waffles
Tips and Wisdom from Cafe Osharak
More Recipes to Try from Cafe Osharak
I hope you enjoyed making this as much as I did! For more inspiration, don’t forget to check out Roman gnocchi, Tuile cookies, and pesto with tarragon—they’re the perfect addition to your recipe collection!
Gnocchi Alla Romana
Tuile cookies
Tarragon pesto
Loved this falafel waffle recipe or any other from my blog? Leave a 🌟 star rating and share your experience in the 📝 comments below. Your feedback means a lot!
Falafel waffle – Crispy, Modern Middle Eastern Twist
Ingredients
- 1 cup dry chickpeas
- 1 cup fresh cilantro
- 1/2 cup scallions
- 2 garlic cloves
- 1/2 onion
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup flour
Instructions
Soak the Chickpeas
- Start by soaking your dried chickpeas in a large bowl of water overnight (at least 12 hours). They’ll expand as they absorb water, so use plenty of water to fully submerge them. Drain and rinse thoroughly before use.
Making the Falafel Batter
- Roughly chop the cilantro, scallions, onion, and garlic. This helps your food processor blend everything more smoothly.
- In a food processor, add your soaked chickpeas and pulse until coarsely ground. Toss in the chopped herbs, onion, and garlic, and process until it forms a coarse, sticky mixture. Stop every so often to scrape down the sides for an even blend.
- Sprinkle in the coriander, black pepper, paprika, and salt. While the processor runs, drizzle in your olive oil through the feed tube, ensuring a smooth mix.
- Move the mixture to a large bowl, sprinkle in the coriander, black pepper, paprika, and salt. Stir in the chickpea flour and baking soda, and knead gently until it’s cohesive like a soft dough. If it feels too crumbly, add a tiny splash of water. Set aside.
Shape and Cook the Falafel Waffles
- Heat your waffle iron to medium-high (or follow your iron’s instructions for crispy waffles). Use a kitchen brush to coat the plates lightly with oil—this ensures an even, golden crust.
- Scoop out small golf ball-sized portions of the mixture and gently compress them into compact mounds. Place one in each section of the waffle iron, close the lid, and let them cook for 5–7 minutes on one side. Flip the waffle iron and cook an additional 5 minutes without peeking too early, or the waffles might break apart.
Remove and Rest:
- Using a silicone spatula, loosen the edges of the waffles, then carefully lift and transfer them to a wire rack. This prevents soggy bottoms while they cool slightly. If you encounter a stubborn waffle, use a wooden skewer to release it from the grooves gently.
We love this recipe – it is a nice variation of both the “waffle” and “falafel”, and does lead to not only some good flavors, but creativity that we can show-off in a fun way.