| Level: | Intermediate |
| Total: | 8 hr 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 cups dried chickpeas
- 1 cup split dried fava beans, without skins
- 4 cups fresh parsley (flat or curly), roughly chopped
- 1 head garlic, roughly chopped
- 1 small leek (or 1/2 cup chopped leeks), roughly chopped
- 1 medium yellow onion, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole cumin seeds
- 1 tablespoon whole fennel seeds
- Salt
- Oil, for frying, or nonstick cooking spray, for the waffle iron
Instructions
- Soak the chickpeas and fava beans overnight. Grind the beans, parsley, garlic, leek, onion and bell pepper in a meat grinder, double grinding if desired, to get a smoother texture. (Extra batter can be frozen at this stage for later use.) Mix in the coriander, cumin, fennel and salt right before cooking, or the batter will turn.
- Heat the oil to 375 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer or preheat a waffle iron.
- Use a falafel maker or hand-form the batter into flattened balls (to ensure even cooking). Deep-fry the falafel until they float to the top and the number of bubbles emanating from each falafel decreases significantly. Or, for falafel waffles, spray a waffle iron with nonstick spray, add a lump of batter and cook until brown and crispy on the outside but still green and soft inside.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1374 |
| Total Fat | 71 g |
| Saturated Fat | 6 g |
| Carbohydrates | 148 g |
| Dietary Fiber | 32 g |
| Sugar | 27 g |
| Protein | 47 g |
| Cholesterol | 0 mg |
| Sodium | 988 mg |
Reviews
Waffles are very dry, even when adding Bobby flays falafel sauce to them it was hard to eat