Vegan Crispy Waffled Falafel with Homemade Hummus

Name: Vegan Crispy Waffled Falafel with Homemade Hummus
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 15-ounce can chickpeas, for hummus; 1 small clove garlic, for hummus; 1/4 teaspoon salt, for hummus; 1/4 cup extra virgin olive oil, for hummus; 1/4 cup tahini; 2 tablespoons fresh lemon juice; 1 cup dried chickpeas, soaked; 1/2 small onion; 3 cloves garlic, for falafel; 1/4 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; 1/2 teaspoon ground coriander; 1/4 teaspoon baking powder; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; nonstick cooking spray; 4 pockets pita bread

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.

Prep: 25 min
Cook: 15 min
Level: medium
Cuisine: Middle Eastern

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Vegan Vegetarian Dairy-Free Nut-Free

Ingredients

1 15-ounce can chickpeas, for hummus
canned chickpeas1 cup dried = 2 cansconvenience
drain and rinse well
Full guide →
1 small clove garlic, for hummus
¼ teaspoon salt, for hummus
¼ cup extra virgin olive oil, for hummus
¼ cup tahini
sunflower seed butter1:1nut-freeadds dairy
nut-free alternative
Full guide →
2 tablespoons fresh lemon juice
1 cup dried chickpeas, soaked
canned chickpeas1 cup dried = 2 cansconvenience
drain and rinse well
Full guide →
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
chickpea flour1:1gluten-free
for gluten-free version
Full guide →
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)

Method

19 steps

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

Tip 1

Let falafel mixture sit 15-30 minutes before cooking to allow ingredients to hydrate fully for better texture and binding.

Tip 2

Don't skip removing chickpea skins for hummus - it creates a much smoother, creamier final texture.

Tip 3

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

Storage

Leftover hummus keeps covered in refrigerator up to 1 week. Leftover falafel mixture stores covered in refrigerator for a few days.

Make Ahead

Falafel mixture can be made 1-2 days ahead and refrigerated. Add extra cooking time if using cold mixture.

Serve With

Serve warm fawaffles immediately with hummus and pita bread for best texture.

See pairing guide →

Common Mistakes

Watch

Don't over-process chickpeas for falafel or mixture becomes too smooth and won't hold together

Watch

Don't skip preheating waffle iron or fawaffles will stick and cook unevenly

Substitutions

Gluten-Free Swaps

all purpose flour→

chickpea flour1:1gluten-free

for gluten-free version

Full guide →

Nut-Free Alternatives

tahini→

sunflower seed butter1:1nut-freeadds dairy

nut-free alternative

Full guide →

General Alternatives

dried chickpeas→

canned chickpeas1 cup dried = 2 cansconvenience

drain and rinse well

Find more substitutions →

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.