Yummy Vegan Style Falafel Waffle

A very satisfying waffle treat minus the frying.

There are times that I just don’t really like anything too oily from deep frying. No matter how healthy something is but fried gives me this icky feeling. Well this doesn’t really happen all the time. It’s ok to have a little sprinkle of olive oil. There are just occasions that I would crave for something not fried at all.

Thanks to a wide variety of vegan chefs and bloggers, who are very generous in sharing their recipes, I get to pick the perfect vegan dishes for my humble abode minus the frying. And of course, I enjoy sharing with you those that I have tried and greatly recommend.

Here’s one of those recipes where you won’t need your frying pan. All you need is chopping, tossing, chilling, assembling, a bit of cooking and the best part which is eating. Easy and super healthy.

Check out the recipe below.


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For the Falafel Mix

3 cups cooked chickpeas, drained, about 2 (15.5 oz) cans

¼ cup chopped parsley

1 small onion, minced

2 cloves garlic, minced

½ teaspoon ground coriander

½ teaspoon ground cumin powder

salt & pepper to taste

1 & ½ teaspoons all-purpose flour

1 teaspoon baking soda


For the Hummus “Syrup”

1 (15.5 oz) can chickpeas, drained

juice from ½ a lemon

¼ cup tahini

¼ cup olive oil

1-2 cloves garlic

pinch of salt


For the Toppings

1 medium cucumber, diced

1 large tomato, diced

juice from ½ a lemon

1 tablespoon olive oil

salt & pepper to taste



Click on the NEXT button below for the rest of the recipe.


To make the falafel batter, use a food processor to blend chickpeas, parsley, onions and garlic until there are no large chunks (small chunks are fine, they give the falafel texture) – you might need to do this in two or three batches. Transfer this mixture to a large bowl and stir in coriander, cumin, salt, pepper, flour and baking soda. Refrigerate for at least one hour.

While that sets up, make the hummus. Combine all ingredients in a food processor until you have a creamy texture. It should be looser than a typical hummus, so you can pipe it on top of the cooked waffle.

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Following the manufacturer’s directions, Preheat your waffle maker and spray it with cooking spray. If you can choose a temperature, go with medium. Spoon about ⅓ cup of falafel mixture into each cavity and close the cover. Cook for 12-15 minutes until the outside is crispy and lightly browned.

Toss the cucumber and tomato in lemon juice and olive oil and season with salt and pepper.

Top the falafel waffle with hummus and a generous pile of tomato and cucumber. Serve warm.

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Resource: onegreenplanet.org, simpleveganblog.com