Waffled Falafels and Vegetables Recipe
Mediterranean · High Protein Vegetarian · 55 min · 3 servings
Cook It
For the soul.
Key Ingredients
- 1/2 cup kabuli chana (white chickpeas) - soaked overnight
- 1/2 cup kabuli chana (white chickpeas) - soaked overnight and cooked until tender
- 1 onion - finely diced
- 2 cloves garlic - finely minced
- 2 tablespoons parsley leaves - chopped
- + 24 more ingredients — see full list below ↓
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For the convenience.
Skip the prep, the cooking, and the cleaning. Support a local restaurant and get it delivered hot to your door.
How to Make Waffled Falafels and Vegetables Recipe at Home
Ingredients (29 items)
- kabuli chana (white chickpeas) - soaked overnight— 1/2 cup
- kabuli chana (white chickpeas) - soaked overnight and cooked until tender— 1/2 cup
- onion - finely diced— 1
- cloves garlic - finely minced— 2
- tablespoons parsley leaves - chopped— 2
- tablespoons coriander (dhania) leaves - chopped— 2
- cumin powder (jeera)— 1/2 teaspoon
- coriander powder (dhania)— 1 teaspoon
- lemon juice— 1 tablespoon
- dry red chillies - or 1/ chilli powder— 2 teaspoon
- whole black peppercorns - freshly ground— 1/2 teaspoon
- sun dried tomatoes - soaked in hot water for 10 minutes— 8
- salt - to taste
- cauliflower (gobi) - cleaned and cut into florets— 1
- kaddu (parangikai/ pumpkin) - diced into1 inch pieces— 2 cups
- red onion - halved and coarsely sliced— 1
- green olives - a few
- beetroot - diced and blanched— 1/4 cup
- mooli/ mullangi (radish) - a few thinly sliced
- lettuce leaves - as required
- extra virgin olive oil— 1 tablespoon
- lemon juice— 1 tablespoon
- black pepper powder - to taste
- salt - to taste
- tahini— 1 tablespoon
- garlic— 1/2
- teaspoons lemon juice— 2
- black pepper powder - to taste
- salt - to taste
Step-by-Step Instructions
- 1
To cook the Waffled Falafel and Vegetables Recipe, bring all the ingredients together and keep them ready
- 2
Roast Cauliflower and Pumpkin in a 200 degree preheated oven for 20 mins or until roasted (flip once in between)
- 3
Mix Salad leaves, onions, radish, olives, beets and set aside
- 4
Whisk together olive oil, lemon juice, salt and cracked pepper using a fork in a small bowl and drizzle on the salad just before serving
- 5
In a small bowl add Tahini, garlic, lemon juice, salt and pepper
- 6
Whisk until the mixture is homogeneous
- 7
Squeeze out the excess water from the sundried tomatoes in hot water (Skip this step if using lemon juice instead)
- 8
In a food processor, add overnight soaked chickpeas along with soaked and cooked chickpeas, prepared sun-dried tomatoes (or lemon juice), cumin powder, coriander powder, red chillies (or chilli powder), salt, lemon juice, pepper and process into a coarse mixture
- 9
To this mixture add the chopped coriander, parsley, chopped onion and minced garlic and gently bring everything together
- 10
Set this mixture aside for half an hour so that the chickpeas soak in all the flavours
- 11
Now heat the greased waffle iron and make a ball (slightly bigger than a lemon) from the prepared chickpea mixture and press to make the waffled falafel
- 12
Plate the waffle with roast vegetable salad and sauce dressing (Tahini dressing can be substituted with beaten yoghurt)
- 13
Serve this Waffled Falafel and Vegetables with a lemon wedge for an added tang
- 14
Serve Waffled Falafels and Vegetables along with Mediterranean Cucumber Salad for a weekend dinner
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