Falafel Waffle With Lemon Dijon Sauce
Falafel Waffle…. I love how this just rolls off the tongue. If you are looking for new ways to eat more clean plant protein, then here’s your sign to stop searching, and to go make this amazing recipe. With about 18 grams of plant protein per waffle, you can meal prep these earlier in the week for a perfect post workout snack packed with lots of fiber, nutrients, and vitamins. Garbanzo beans themselves are a powerhouse on their own because they are high in b vitamins, fiber, and can support a healthy weight, help reduce insulin resistance, and can improve the digestive system and reduce overall cancer risk. You’re welcome!
I love this recipe because falafel is always a staple in a plant based diet, and as common as it is, it usually always tastes different wherever you go. As a chef, it’s like seeing everyone’s creative signature on a classic, and it always keeps you guessing. Enjoy my twist on one of my fav’s!
This recipe is:
high in protein
perfect meal prep recipe
dairy free
gluten free
refined sugar free
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Makes 3 Waffles:
The Goods:
For the waffle:
1 tbsp chia seed powder
3 tbsp water
2 cans garbanzo beans, drained & rinsed
2 tbsp creamy tahini
3 green onions, sliced
1/2 cup parsley
3 tbsp sliced pepperoncini
3 cloves garlic, peeled and chopped
juice from 1/2 a lemon
zest from one lemon
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
2 tbsp cassava flour
For the dijon sauce:
3/4 cup unsweetened plain plant milk yogurt
2 tbsp lemon juice
2 tbsp stone ground mustard
1 tbsp pepperoncini juice
1 tsp garlic powder
1 tsp salt
For the garnish:
quartered slices of cucumber
sliced cherry tomatoes
The Method:
First, grab a large food processor and add your garbanzo beans, tahini, green onions, parsley, pepperoncini, and garlic cloves into it. Pulse at first, then mix on high for 60 seconds.
Next, in a small dish, add your chia seed powder and 3 tbsp water. Mix and let it set for 1-2 minutes until you have a chia egg. Then add this chia egg to the food processor along with paprika, cumin, salt, pepper, lemon juice, zest, and cassava flour. Mix on high again for 1-2 minutes until you have a smooth paste. Set aside.
Grab a waffle maker, and plug it in on medium high heat. Once the waffle maker is hot, spray with a little bit of neutral cooking oil (olive oil, sunflower oil), and place one cup of the batter into the center and carefully spread out the batter and then close the lid slowly but tightly. Press it down with and keep it closed for 11-14 minutes, no peeking! Set timer and allow it to cook fully before trying to remove the waffle. Patience is key with waffles, let them cook and do their thing before opening it up to peak inside.
As the waffle cooks, grab a medium bowl and add all your lemon dijon sauce ingredients to it. Mix with a spoon until you have a perfect smooth dijon sauce. Set aside.
If you still have extra time while you are waiting for your first waffle to finish cooking, grab a small bowl and make your garnish. Slice your cucumber and cherry tomatoes, then mix it up inside the bowl. Set aside.
Depending on your waffle maker, it should be about 11-14 minutes per waffle. It will become a shorter cooking time by the next waffle or two, because the waffle maker gets hotter and hotter.
Usually, once it stops steaming from the sides, the waffle is done. Again, don’t peak too early because it will cause them to fall apart.
Once each waffle is done, remove carefully with two forks and let them cool on a cooling rack. Repeat until you have used all of your batter.
When all your waffles are ready, serve while they are still warm. To serve add one waffle or cut in half, top with a generous amount of cucumber/tomato garnish, and a hefty drizzle of lemon dijon sauce. Enjoy immediately!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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