Waffled Falafels and Vegetables Recipe
A high protein Mediterranean recipe with kabuli chana (white chickpeas) - soaked overnight, kabuli chana (white chickpeas) - soaked overnight and cooked until tender, onion - finely diced. Ready in 55 min, serves 3.
Curated byChloe Papadopoulos🇬🇷
- 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)
kabuli chana (white chickpeas) - soaked overnight and cooked until tender(1/2 cup)cauliflower (gobi) - cleaned and cut into florets(1) - 3
Mix Salad leaves, onions, radish, olives, beets and set aside
onion - finely diced(1)tablespoons parsley leaves - chopped(2)tablespoons coriander (dhania) leaves - chopped(2)red onion - halved and coarsely sliced(1)green olives - a fewlettuce leaves - as requiredextra virgin olive oil(1 tablespoon) - 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
lemon juice(1 tablespoon)salt - to tasteextra virgin olive oil(1 tablespoon)lemon juice(1 tablespoon)black pepper powder - to tastesalt - to tasteteaspoons lemon juice(2)black pepper powder - to tastesalt - to taste - 5
In a small bowl add Tahini, garlic, lemon juice, salt and pepper
cloves garlic - finely minced(2)lemon juice(1 tablespoon)salt - to tastelemon juice(1 tablespoon)black pepper powder - to tastesalt - to tastetahini(1 tablespoon)garlic(1/2)teaspoons lemon juice(2)black pepper powder - to tastesalt - to taste - 6
Whisk until the mixture is homogeneous
kabuli chana (white chickpeas) - soaked overnight and cooked until tender(1/2 cup) - 7
Squeeze out the excess water from the sundried tomatoes in hot water (Skip this step if using lemon juice instead)
lemon juice(1 tablespoon)sun dried tomatoes - soaked in hot water for 10 minutes(8)lemon juice(1 tablespoon)teaspoons lemon juice(2) - 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
kabuli chana (white chickpeas) - soaked overnight(1/2 cup)kabuli chana (white chickpeas) - soaked overnight and cooked until tender(1/2 cup)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)sun dried tomatoes - soaked in hot water for 10 minutes(8)salt - to tastecauliflower (gobi) - cleaned and cut into florets(1)lemon juice(1 tablespoon)black pepper powder - to tastesalt - to tasteteaspoons lemon juice(2)black pepper powder - to tastesalt - to taste - 9
To this mixture add the chopped coriander, parsley, chopped onion and minced garlic and gently bring everything together
onion - finely diced(1)cloves garlic - finely minced(2)tablespoons parsley leaves - chopped(2)tablespoons coriander (dhania) leaves - chopped(2)coriander powder (dhania)(1 teaspoon)red onion - halved and coarsely sliced(1)garlic(1/2) - 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
lemon juice(1 tablespoon)lemon juice(1 tablespoon)teaspoons lemon juice(2) - 12
Plate the waffle with roast vegetable salad and sauce dressing (Tahini dressing can be substituted with beaten yoghurt)
tahini(1 tablespoon) - 13
Serve this Waffled Falafel and Vegetables with a lemon wedge for an added tang
lemon juice(1 tablespoon)lemon juice(1 tablespoon)teaspoons lemon juice(2) - 14
Serve Waffled Falafels and Vegetables along with Mediterranean Cucumber Salad for a weekend dinner
Nutrition Facts
Per serving
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Waffled Falafels and Vegetables Recipe
A high protein Mediterranean recipe with kabuli chana (white chickpeas) - soaked overnight, kabuli chana (white chickpeas) - soaked overnight and cooked until tender, onion - finely diced. Ready in 55 min, serves 3.
Curated byChloe Papadopoulos🇬🇷
Directions
14 steps- 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)
kabuli chana (white chickpeas) - soaked overnight and cooked until tender(1/2 cup)cauliflower (gobi) - cleaned and cut into florets(1) - 3
Mix Salad leaves, onions, radish, olives, beets and set aside
onion - finely diced(1)tablespoons parsley leaves - chopped(2)tablespoons coriander (dhania) leaves - chopped(2)red onion - halved and coarsely sliced(1)green olives - a fewlettuce leaves - as requiredextra virgin olive oil(1 tablespoon) - 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
lemon juice(1 tablespoon)salt - to tasteextra virgin olive oil(1 tablespoon)lemon juice(1 tablespoon)black pepper powder - to tastesalt - to tasteteaspoons lemon juice(2)black pepper powder - to tastesalt - to taste - 5
In a small bowl add Tahini, garlic, lemon juice, salt and pepper
cloves garlic - finely minced(2)lemon juice(1 tablespoon)salt - to tastelemon juice(1 tablespoon)black pepper powder - to tastesalt - to tastetahini(1 tablespoon)garlic(1/2)teaspoons lemon juice(2)black pepper powder - to tastesalt - to taste - 6
Whisk until the mixture is homogeneous
kabuli chana (white chickpeas) - soaked overnight and cooked until tender(1/2 cup) - 7
Squeeze out the excess water from the sundried tomatoes in hot water (Skip this step if using lemon juice instead)
lemon juice(1 tablespoon)sun dried tomatoes - soaked in hot water for 10 minutes(8)lemon juice(1 tablespoon)teaspoons lemon juice(2) - 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
kabuli chana (white chickpeas) - soaked overnight(1/2 cup)kabuli chana (white chickpeas) - soaked overnight and cooked until tender(1/2 cup)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)sun dried tomatoes - soaked in hot water for 10 minutes(8)salt - to tastecauliflower (gobi) - cleaned and cut into florets(1)lemon juice(1 tablespoon)black pepper powder - to tastesalt - to tasteteaspoons lemon juice(2)black pepper powder - to tastesalt - to taste - 9
To this mixture add the chopped coriander, parsley, chopped onion and minced garlic and gently bring everything together
onion - finely diced(1)cloves garlic - finely minced(2)tablespoons parsley leaves - chopped(2)tablespoons coriander (dhania) leaves - chopped(2)coriander powder (dhania)(1 teaspoon)red onion - halved and coarsely sliced(1)garlic(1/2) - 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
lemon juice(1 tablespoon)lemon juice(1 tablespoon)teaspoons lemon juice(2) - 12
Plate the waffle with roast vegetable salad and sauce dressing (Tahini dressing can be substituted with beaten yoghurt)
tahini(1 tablespoon) - 13
Serve this Waffled Falafel and Vegetables with a lemon wedge for an added tang
lemon juice(1 tablespoon)lemon juice(1 tablespoon)teaspoons lemon juice(2) - 14
Serve Waffled Falafels and Vegetables along with Mediterranean Cucumber Salad for a weekend dinner
About this recipe
A high protein Mediterranean recipe with kabuli chana (white chickpeas) - soaked overnight, kabuli chana (white chickpeas) - soaked overnight and cooked until tender, onion - finely diced. Ready in 55 min, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe
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