Vegan Crispy Waffled Falafel with Homemade Hummus
This creative twist on traditional falafel transforms the classic Middle Eastern fritter into crispy, golden waffles using a standard waffle iron. Made with soaked dried chickpeas, fresh herbs, and warm spices, these fawaffles offer the same satisfying flavors as traditional falafel but with a unique texture and presentation. The accompanying homemade hummus provides the perfect creamy complement, while optional pita bread makes this a complete meal. Perfect for brunch, lunch, or a fun dinner that will impress vegetarian guests and falafel lovers alike.
Ingredients
- 1 15-ounce can chickpeas, for hummus
- 1 small clove garlic, for hummus
- ¼ teaspoon salt, for hummus
- ¼ cup extra virgin olive oil, for hummus
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 cup dried chickpeas, soaked
- ½ small onion
- 3 cloves garlic, for falafel
- ¼ cup fresh flat leaf parsley
- 2 tablespoons extra virgin olive oil, for falafel
- 2 tablespoons all purpose flour
- 1 teaspoon salt, for falafel
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon baking powder
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- nonstick cooking spray
- 4 pockets pita bread(optional)
Instructions
- 1
Fill a large bowl with water and pour the canned chickpeas in
- 2
Rub chickpeas gently to pop off skins, skim floating skins from surface
- 3
Pulse skinned chickpeas in food processor until just pureed
- 4
Add garlic, salt, olive oil, tahini and lemon juice and blend until smooth
- 5
Taste and adjust with more salt or lemon juice if desired
- 6
Adjust consistency by adding olive oil or water one tablespoon at a time
- 7
Preheat waffle iron on medium setting
- 8
Preheat oven on its lowest setting
- 9
Drain soaked dried chickpeas and place in food processor with onion and garlic
- 10
Pulse until blended but not pureed
- 11
Add parsley, olive oil, flour, salt, cumin, coriander, baking powder, black pepper and cayenne
- 12
Pulse until mostly smooth
- 13
Coat waffle iron grid with nonstick spray on both sides
- 14
Place about 1/4 cup of batter in waffle iron, leaving space between scoops
- 15
Close lid and cook for 5 minutes before checking
- 16
Remove when cooked through and evenly browned
- 17
Repeat with remaining batter
- 18
Keep finished fawaffles warm in oven
- 19
Serve with hummus and pita bread
Tips
Let falafel mixture sit 15-30 minutes before cooking to allow ingredients to hydrate fully for better texture and binding.
Don't skip removing chickpea skins for hummus - it creates a much smoother, creamier final texture.
Store leftover falafel mixture covered in refrigerator for a few days and add 1-2 extra minutes cook time when using cold.
Good to Know
Leftover hummus keeps covered in refrigerator up to 1 week. Leftover falafel mixture stores covered in refrigerator for a few days.
Falafel mixture can be made 1-2 days ahead and refrigerated. Add extra cooking time if using cold mixture.
Serve warm fawaffles immediately with hummus and pita bread for best texture.
Common Mistakes
Don't over-process chickpeas for falafel or mixture becomes too smooth and won't hold together
Don't skip preheating waffle iron or fawaffles will stick and cook unevenly
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
drain and rinse well
FAQ
Can I use canned chickpeas instead of dried for the falafel?
While dried chickpeas work best for texture, you can use well-drained canned chickpeas. The fawaffles may be slightly softer but still delicious.
How long do I need to soak the dried chickpeas?
Soak dried chickpeas overnight or at least 8 hours in plenty of water. They should roughly double in size and be tender enough to bite.
Can I freeze the cooked fawaffles?
Yes, cool completely then freeze in single layer. Reheat in toaster or oven at 350F for 5-7 minutes until crispy and heated through.