The Art of Making Falafel Waffles: A Culinary Adventure
As I eagerly anticipated devouring my freshly made falafel waffles, I couldn't help but express my affection for foods that rhyme. And what's more appealing than a crispy and flavorful waffle dish? The combination of textures and tastes in these waffles is truly unique and exciting.
To begin making the falafel mixture, I started by piling all the ingredients into a food processor. I added one yellow onion, coarsely chopped, as the base ingredient. Next, I incorporated the main attraction: dried chickpeas, soaked overnight, which provided about 1.75 cups of protein-rich goodness. Alongside the chickpeas, I included one egg for moisture and three cloves of garlic for a pungent flavor boost. To infuse the falafel with an unmistakable Herby taste, I added a generous cup each of fresh parsley and fresh cilantro. These two herbs not only add color to my spices but also make them visually appealing.
To further enhance the flavor profile, I included one and a half teaspoons of ground coriander and ground cumin for their earthy undertones. Adding a touch of cinnamon, a quarter teaspoon of cayenne pepper, allowed me to balance out the spiciness while maintaining an aromatic quality. For added brightness and moisture, I zested in this lemon and squeezed in about one tablespoon of its juice, reacting with some baking soda to create a fluffy interior.
Lastly, I incorporated half a cup of all-purpose flour to bind these ingredients together and ensure that my waffles wouldn't fall apart during cooking. With two teaspoons of kosher salt seasoning the mix, it was now ready for its debut on the waffle iron.
Before making my first falafel waffle, I took care to grease the waffle iron thoroughly with a spray that would not only aid in crispiness but also prevent sticking. The use of Scamp as a binding agent allowed me to create an even distribution of mixture, ensuring consistency throughout each waffle. Once spread out and pressed firmly into place, I let it cook for about five minutes, monitoring its progress closely.
When the time was right, I carefully removed my falafel waffle from the iron and placed it on a wire rack to maintain crispiness without succumbing to soggy texture. To prevent another batch from sticking, I made sure to re-oil the waffle iron before using it again. My eagerness to taste these waffles was palpable as they sat in the warm oven.
While my falafel waffles cooked, I began preparing a colorful and crunchy slaw that would complement them perfectly. For this, I started by mixing together a quarter cup of whole milk Greek yogurt, six tablespoons of tahini for its smooth sesame paste quality, three tablespoons of olive oil to enhance richness, two tablespoons of honey for sweetness, and a generous amount of lemon juice for brightness. With two teaspoons of cumin and a pinch of cayenne pepper added for depth, this dressing was ready for use.
To remove some of the dressing from my waffle so that it could be drizzled on separately, I carefully took out just enough to achieve the perfect balance. Now it was time to add an assortment of colorful vegetables to my slaw. The rainbow included sliced red cabbage, one carrot thinly sliced, and half a red onion – all necessary components for this dish.
With my veggies neatly arranged in a mix of greens, cilantro, and parsley, I couldn’t wait any longer to bring these ingredients together. As the waffles cooled, I carefully placed them onto a plate. Piling generous amounts of their tasty goodness around each waffle created an inviting presentation that begged to be devoured.
Just as the anticipation was building up within me, I finally took my first bite into one of these falafel waffles. The moment when the crispy exterior gave way to fluffy softness inside was truly magical. Alongside this delightful texture combination, a kaleidoscope of flavors danced on my palate. Each element of this dish played its part in creating an unforgettable culinary experience that left me eager for more.
As I indulged in every bite, I couldn't help but let out an excited sigh with each successive mouthful. And when I finally finished the last piece of waffle and the accompanying slaw, all that was left to do was smile at the incredible work that had just unfolded on my plate. In a world where culinary adventures are always welcome, making falafel waffles was indeed one worth experiencing.
"WEBVTTKind: captionsLanguage: enI am a total sucker for any food that rhymes which is why I love these Falafel waffles they're crispy on the outside and I'm gonna top it with a really crunchy slaw so I'm starting by making my Falafel mixture I would just pile everything into a food processor one yellow onion coarsely chopped and then the main ingredient of Falafel beans this is one and three quarters of a cup of dried chickpeas that have been soaked overnight one egg three cloves of garlic and then I like a super Herby Falafel so I'm adding one cup each of fresh parsley and fresh cilantro and they make them pretty in green for my spices one and a half teaspoons each of ground coriander and ground cumin I like to add a touch of cinnamon a quarter teaspoon of cayenne pepper I'll zest in this lemon and then also squeeze in one tablespoon of lemon juice so about the juice of half a lemon so this will add more brightness and it's also going to react with some baking soda to help make the inside of the Falafel fluffy I can hear it fizzing as it reacts with the lemon juice quarter cup of all-purpose flour will bind these together so that the waffles don't fall apart and then I'll season with two teaspoons of kosher salt okay this looks great first thing I'm going to do is grease the waffle iron pretty well with my spray it'll also help with the crispiness and then I'm going to use a Scamp one cup of mixture I'll spread out this mixture almost to the edges press it down and allow this to cook for about five minutes I'm smelling those spices toasting this looks crispy ready to come off the waffle iron it smells delicious I'm putting this onto a wire rack so that the bottom can stay crispy it won't get soggy and it's important to re-oil the waffle iron before making another one awesome I can't wait to eat these but first I've got to make a colorful crunchy slot to go on top so while I do that I'll keep these in a warm oven I'll start with the dressing A quarter cup of whole milk Greek yogurt 6 tablespoons of tahini which is a smooth Sesame paste three tablespoons of olive oil to bring a little more richness two tablespoons of honey for a hint of sweetness a bunch of lemon juice to brighten it up two teaspoons of cumin a pinch of cayenne and I'll season with kosher salt I'll whisk until it's smooth and then I'm going to toss my veggies in this dressing but first I want to remove some of it so that I can drizzle some on separately to make the waffles extra saucy and grab my veggies I've got a rainbow here some sliced red cabbage so good and crunchy one carrot three radishes thinly sliced and half a red onion this rainbow needs some Greenery a coarsely chocolate some cilantro and parsley okay I'll toss this all together no waffle smell is haunting me I can't take it any longer ready for the waffles hello you smell awesome hey get this onto a plate I'll pile on some slop I'll drizzle on some sauce I have extra creamy richness take some herbs on top Nestle in a lemon wedge and finish with a Sprinkle of flaky salt that's a waffle I'm gonna dig in squeeze it with lemon shove on some slaw here I go holy bucketsI am a total sucker for any food that rhymes which is why I love these Falafel waffles they're crispy on the outside and I'm gonna top it with a really crunchy slaw so I'm starting by making my Falafel mixture I would just pile everything into a food processor one yellow onion coarsely chopped and then the main ingredient of Falafel beans this is one and three quarters of a cup of dried chickpeas that have been soaked overnight one egg three cloves of garlic and then I like a super Herby Falafel so I'm adding one cup each of fresh parsley and fresh cilantro and they make them pretty in green for my spices one and a half teaspoons each of ground coriander and ground cumin I like to add a touch of cinnamon a quarter teaspoon of cayenne pepper I'll zest in this lemon and then also squeeze in one tablespoon of lemon juice so about the juice of half a lemon so this will add more brightness and it's also going to react with some baking soda to help make the inside of the Falafel fluffy I can hear it fizzing as it reacts with the lemon juice quarter cup of all-purpose flour will bind these together so that the waffles don't fall apart and then I'll season with two teaspoons of kosher salt okay this looks great first thing I'm going to do is grease the waffle iron pretty well with my spray it'll also help with the crispiness and then I'm going to use a Scamp one cup of mixture I'll spread out this mixture almost to the edges press it down and allow this to cook for about five minutes I'm smelling those spices toasting this looks crispy ready to come off the waffle iron it smells delicious I'm putting this onto a wire rack so that the bottom can stay crispy it won't get soggy and it's important to re-oil the waffle iron before making another one awesome I can't wait to eat these but first I've got to make a colorful crunchy slot to go on top so while I do that I'll keep these in a warm oven I'll start with the dressing A quarter cup of whole milk Greek yogurt 6 tablespoons of tahini which is a smooth Sesame paste three tablespoons of olive oil to bring a little more richness two tablespoons of honey for a hint of sweetness a bunch of lemon juice to brighten it up two teaspoons of cumin a pinch of cayenne and I'll season with kosher salt I'll whisk until it's smooth and then I'm going to toss my veggies in this dressing but first I want to remove some of it so that I can drizzle some on separately to make the waffles extra saucy and grab my veggies I've got a rainbow here some sliced red cabbage so good and crunchy one carrot three radishes thinly sliced and half a red onion this rainbow needs some Greenery a coarsely chocolate some cilantro and parsley okay I'll toss this all together no waffle smell is haunting me I can't take it any longer ready for the waffles hello you smell awesome hey get this onto a plate I'll pile on some slop I'll drizzle on some sauce I have extra creamy richness take some herbs on top Nestle in a lemon wedge and finish with a Sprinkle of flaky salt that's a waffle I'm gonna dig in squeeze it with lemon shove on some slaw here I go holy buckets\n"
