These Vegan Falafel Waffles are studded with traditional Middle Eastern spices and incredibly fluffy thanks to a secret ingredient! Drizzle on tahini sauce and enjoy for a wholesome breakfast, lunch or dinner.
Falafel waffles, falafel waffles, falafel waffles. Try to say that 10 times fast.
I have a couple falafel recipes on this blog (see: turmeric falafel and beet falafel), but I didn’t think I’d ever have a recipe for falafel waffles. It’s an idea that has never popped into my mind, but now that I’ve gotten a taste of this fluffy, savory deliciousness, I’m a changed woman!
So how did I dream up this recipe for falafel waffles? Well, I didn’t! The recipe is from the new cookbook Tahini and Turmeric: 101 Middle Eastern Classics—Made Irresistibly Vegan* by the ladies (Vicky Cohen and Ruth Fox) at May I Have That Recipe. And let me tell you, the recipes in the book really are irresistible.
I love trying new flavors and recipes that I’m not totally familiar with, but sometimes I don’t even know where to start. This cookbook is your guide to creating beautiful, flavorful Middle Eastern dishes even if you’re a beginner to cooking globally-inspired meals (like me!). Along with the recipes, there are also explanations of staple foods and how to build a pantry filled with exotic spices and ingredients!
A few of the recipes included in this cookbook* besides these falafel waffles are Saffron-Infused Cauliflower Soup with Sumac Oil, Wild Rice Mjadra, Slow Cooker Sweet & Savory Moroccan-Style Tofu, Sweet Challah Rolls (!!!), Creamy Tahini Cheesecake, and of course, lots and lots of hummus. It wouldn’t be a Middle Eastern cookbook* without hummus!
Vicky and Ruth have been kind enough to let me give away a copy of their cookbook Tahini and Turmeric* to one lucky Emilie Eats reader! Enter below.
So, these waffles. They’re incredibly fluffy thanks to self-rising flour (I made my own) and seltzer water. Genius! I’m now trying that in every waffle and pancake recipe from here on out.
They’re perfectly spiced with cumin, allspice, paprika, turmeric, coriander… so many flavors! I can’t wait to keep cooking from this book because I love this savory, spiced flavor profile.
Enjoy ‘em for breakfast, lunch, or dinner, but make sure to drizzle them with tahini sauce no matter what!
Vegan Falafel Waffles
These Vegan Falafel Waffles are studded with traditional Middle Eastern spices and incredibly fluffy thanks to a secret ingredient! Drizzle on tahini sauce and enjoy for a wholesome breakfast, lunch or dinner.
Ingredients
- ¾ cup self-rising flour
- ½ cup chickpea flour
- 1 tablespoon baking powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 1 cup seltzer water
- 3 tablespoons extra-virgin olive oil
- Cooking spray or olive oil, for waffle iron
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, combine the self-rising and chickpea flours, baking powder, coriander, cumin, turmeric, smoked paprika, allspice, garlic powder, pepper, and salt and mix well. Add the seltzer water and olive oil and mix until all the ingredients are just incorporated.
- Coat the waffle iron generously with cooking spray or olive oil. Spread with 1/3 cup of batter per waffle, close the iron, and let the waffle cook for 3 to 4 minutes, or until it releases easily from the iron. Repeat the process with the remaining batter, making sure to grease the iron before cooking each batch.
- Serve warm.
Notes
*If you don’t have seltzer water in hand, increase the amount of baking powder by ½ teaspoon.
**Be sure to generously grease the waffle iron with cooking spray or olive oil, even if it has a nonstick surface.
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