Waffled Falafel Recipe

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 these easy waffled falafels are much lower in fat than their deep Waffled Falafel Recipe

Besides just tasting wonderful, these easy waffled falafels are much lower in fat than their deep-fried relatives.

Recipe courtesy of Food Network Kitchen

Total:50 minPrep: 30 minCook: 20 min
Yield: 4 servings
Level: Easy

Ingredients

1/3 cup vegetable oil, plus more for brushing waffle iron
2 tablespoons chopped fresh cilantro
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 large egg whites
2 cloves garlic, halved
One 15-ounce can chickpeas, rinsed
4 pita breads, halved
Chopped lettuce, sliced tomato, cucumbers, onions, pickles, pickled beets and hard-boiled eggs, for topping
1/4 cup store-bought hummus, thinned with water
Hot sauce, for serving

Directions

Special equipment: Waffle iron (preferably for thin waffles)

Preheat the panggangan to 200 degrees F (to keep cooked waffles warm).

Combine the oil, cilantro, flour, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas in a food processor and pulse until smooth.

Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the falafel is golden brown and firm in the center, 6 to 10 minutes. Keep the cooked falafels warm in the panggangan or covered with foil on a plate while you make the remaining falafels.

To build the sandwiches, stuff each pita half with a falafel. Add your choice of toppings, drizzle with the hummus and sprinkle with a few dashes of hot sauce.

Cook’s Note

The falafels can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster panggangan or 300 degrees F panggangan until warmed through and crisp.

Copyright 2013 Television Food Network, G.P. All rights reserved

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