Besides just tasting wonderful, these easy waffled patties are similar to falafels and can be frozen and reheated for an easy meal.
| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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 waffle is golden brown and firm in the center, 6 to 10 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- To build the sandwiches, stuff each pita half with a waffle. Add your choice of toppings, drizzle with the hummus and sprinkle with a few dashes of hot sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 490 |
| Total Fat | 25 g |
| Saturated Fat | 2 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 12 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 0 mg |
| Sodium | 684 mg |
| Serving Size | 1 of 4 servings |
| Calories | 490 |
| Total Fat | 25 g |
| Saturated Fat | 2 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 12 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 0 mg |
| Sodium | 684 mg |
Reviews
Family favorite. We follow the recipe to a T, everyone loves it and their are no issues making them.
Seriously good eats. I don’t like to fry foods and my oven felafel never turn out right. This was easy, quick and delicious. I ate these almost as fast as I made them. Great mood job Food Network.
So first of all my waffle iron never gets oil or spray and that is why it is still non-stick after many different recipes. Don’t glue up your waffle iron with sticky oily stuff. Second, there is no need for the pitas here. Instead think of a chicken and waffles style presentation where you make the chickpea waffalafels (that’s what we call them) and then top with all the yummy stuff like cherry tomatoes, cucumbers, tzatziki, lettuce, etc. Whatever you enjoy! The pitas just make this seem dry and too many starches. Enjoy!
Delicious! I didn’t have cayenne so I substituted berbere. Very flavorful and easy. Will definitely make these again.
All of the falafel flavor without the fuss of frying, loved this recipe! I reduced the oil to 2tbsp as others suggested and brushed the waffle iron with oil. I also forgot the eggs in my second batch and they turned out fine, so it’s easy enough to veganize.
These were so good! Reduced the oil as others suggested and they were perfect. You definitely need to spray some oil in the waffel iron. I don’t usually need to with regular waffels but these stuck and fell apart without it. Topped with tzatziki and Israeli salad, the whole family approved. They were a hit!!
Fabulous. I used the batter in a small 4 inch waffle iron. It was delicious and perfectly cooked. I topped it with hummus and homemade tabouli. Pretty too!
My husband and I decided to give this recipe a try recently and absolutely loved it! Terrific bold flavor, crispy outer crust and delicate inside. We served them on warm pitas with lettuce, sliced onion, fresh tomatoes, and tzatziki sauce. The recipe made 6 small “waffles” on my waffle maker and we had no issues with them falling apart or sticking. Delicious, easy, budget friendly, would not change a thing!
I made these last night for dinner and these were amazing! They were crisp on outside and a delicate, light inside. I have a Belgium waffle maker so it is deep and this recipe yielded 2 waffles. I had to make some changes but nothing drastic because I used what I had during quarantine days. As per other reviews I cut back on oil to 2Tbsp EVOO, I only had dried cilantro so I used 1 Tbsp. I did cut back on cumin to 3/4 tsp and coriander 1/4 tsp and a sprinkle of cayenne. I just didn’t want them to overpower falafel since strong flavored spices. I also instead of wasting precious egg yolks, I used 1 whole egg that was a jumbo egg cause that’s what I had. When I rinsed the chickpeas I let them air dry for about 2 hours. I made mixture at lunchtime (along w/Tzatziki) has so flavors could develop in refrigerator and took out an hour before making waffles. I also preheated oven to start 375 and placed falafels on wire rack on sheet pan and baked for 10 mins since mine were thicker waffles. I served with a Greek Salad, no pita necessary cause they were thick. I also made Alton Browns Tzatziki as suggested using 1/2 tsp dried mint and 1 tsp dried dill cause we like dill in our Tzatziki. I can’t wait to make again. This will become a family favorite
We loved this recipe. Delicious waffles, and now a new favorite. Only thing is, recipe makes 5 waffles: so enough for 2 people.