I make these falafel waffles all the time because they're low in fat, ready in just 7 minutes with only 10 ingredients, and so delicious!
These falafel waffles are a great way of incorporating more nutritious legumes into your diet. As I try to eat legumes at least 4 times a week, I find that waffles are actually so versatile and delicious.
I love that they're made with no eggs and ready in just 7 minutes. Besides, they require 10 affordable and simple ingredients. A great, nourishing, and gluten-free recipe that doesn't involve deep-frying and that the whole family will enjoy!
How to make falafel waffles - Step by step
- Soak the chickpeas in water overnight.
- Add chickpeas to a food processor and blend for a few seconds.
- Incorporate the rest of the ingredients (except the flour) and mix to combine.
- Add the flour and pulse just until it’s mixed with the rest of the ingredients.
- Place the mixture in a large bowl, cover, and let stand in the fridge for at least 1 hour.
- Preheat the waffle maker or waffle iron.
- Make balls with your hands, place them in the waffle maker, and cook according to manufacturer’s instructions.
- Serve your falafel waffles immediately.
Pro tips
- Feel free to customize your falafel waffle recipe with your favorite spices or herbs, like parsley, mint, cumin, coriander or cilantro, cayenne pepper, paprika... Whatever you have on hand!
- I made 6 small falafel waffles with this recipe, but you could also make 3 medium-sized or big ones.
- Garlic can be replaced with garlic powder, as it is easier to digest.
- Chickpea flour makes the batter thicker, but feel free to use a different type of flour.
Do I have to cook the chickpeas?
No, to make these falafel waffles you need to use uncooked chickpeas, not canned or cooked ones. You will cook the dough later using a waffle iron.
Can falafel waffles be frozen?
These waffles freeze well, so don’t be afraid to make a big batch of them. To thaw, I defrost them in the fridge or at room temperature and reheat them in the waffle maker or in the oven.
How to serve falafel waffles
You can serve your falafel waffles with some yogurt sauce or tahini dressing on top along with some chopped onions, tomatoes, cucumbers, and some more salt if needed.
You could also add some olive oil, but that wouldn't be necessary.
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Did you make this falafel waffle recipe?
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Falafel Waffles
Ingredients
- ⅔ cup dried chickpeas, soaked overnight
- 1 clove of garlic
- 1 red onion
- 1 handful of fresh cilantro
- 1 cup spinach
- 2 teaspoon cumin powder
- ½ teaspoon sea salt
- Black pepper to taste
- 1 cup chickpea flour
- Yogurt sauce, optional
Instructions
- Soak the chickpeas in water overnight.
- Add chickpeas to a food processor or blender and blend for a few seconds.
- Incorporate the rest of the ingredients (except the flour) and mix to combine. Don’t overblend, you want a chunky texture.
- Add the flour and pulse just until it’s mixed with the rest of the ingredients.
- Place the mixture in a bowl, cover, and let stand in the fridge for at least 1 hour.
- Preheat the waffle maker. Once the waffle maker is ready, you can generously coat with non-stick spray or some oil (extra virgin olive oil and coconut oil are my favorite ones). We don’t do this, but it’s up to you.
- Make balls with your hands and place them in the waffle maker. I placed two every time.
- Cook according to manufacturer’s instructions. My falafel waffles were ready in 7 minutes.
- Serve with some yogurt sauce or tahini dressing on top.
Notes
- Feel free to customize your falafel waffle recipe with your favorite spices or herbs, like parsley, mint, cumin, coriander or cilantro, cayenne pepper, paprika... Whatever you have on hand!
- I made 6 small falafel waffles with this recipe, but you could also make 3 medium-sized or big ones.
- Garlic can be replaced with garlic powder, as it is easier to digest.
- Chickpea flour makes the batter thicker, but feel free to use a different type of flour.
- These falafel waffles freeze well, so don’t be afraid to make a big batch of them. I defrost them in the fridge or at room temperature and reheat them in the waffle maker or in the oven.
- Nutritional info has been calculated without toppings.
Nutrition
Update Notes: This post was originally published in February of 2016, but was republished with new photos, step-by-step instructions, and tips in February of 2022.
Barbara Ann Pan says
Oh my dear sweet heaven!!! Of course I'm doing what all before me have done and actually i'm writing to complain about the damn fools that "review" a recipe and have yet to do anything more than read it. No one cares if you think it looks promising!! we want assessment of the actual cooked food. Grrrr lol
Barbar Cava says
Can I use canned chick peas or must they be dried chickpeas? Thanks.
I’m glad I stumbled upon this recipe as i was about to trash my waffle maker.
Iosune Robles says
Hi Barbar! I’ve never made this recipe using canned chickpeas, but I don’t think it’s going to work, sorry!
Carl Bernhardt says
Love the flavor of the recipe, but having difficulty with the falafel sticking to my waffle iron and coming apart when open the waffle iron. I’ll try cooking at a lower setting to try and to avoid scorching the thinner sections while the thicker portions in my Belgian waffler can cook longer and maybe be more cohesive. Any issue with adding a little olive oil to the batter to help with the non-stick.
Iosune says
Hi Carl! I'm so sorry to read that. You could try to add some oil to the batter, it could help. Hope it works!
Debbie Levin says
Can you use canned chickpeas?
If so what would the amount be?
Thanks
Iosune says
Hi Debbie! I've never made this recipe using canned chickpeas, but I don't think it's going to work, sorry!
Johnathan Newberry says
Taste was great. Yogurt sauce was a wonderful topper. Had difficulty with it sticking to the iron. I’ll tag a picture later.
Iosune says
Hi Johnathan! Thanks a lot 🙂 So glad you enjoyed it!
Caeles says
There’s no mention of actually COOKING the soaked chickpeas. You just throw them in the food processor? Food Processors are not equipped to make chickpea flour.. however since chickpea flour is already listed as an ingredient perhaps your recipe is missing a few steps?
Iosune says
Hi Caeles! No, you cook the dough later 🙂 This recipe is okay, just try it!
Becky says
This is EXCELLENT! You SOAK the chickpeas, then you grind them up in your food processor... then they are cooked in the dough 🙂
Like iosune said, "Try it, you'll like it" or so to speak!
Iosune says
Hi Becky! Thanks a lot 🙂
Mel says
hi! I really love this idea, and already make savory chickpea waffles, so I'm looking forward to trying this variation (plus I just love saying falafel waffle!) I was about to make this recipe when I realized I don't know what you mean by raw chickpeas? Do you mean dried chickpeas? (I think raw would mean fresh picked, which are definitely not readily available near me) Because you advise overnight soaking, I think you mean dried chickpeas. Is there any reason not to use canned, if you don't have time to soak? Thanks.
Iosune says
Hi Mel! I used dried and uncooked chickpeas. I've never tried this recipe using canned chickpeas, but I think it could work if you adjust the recipe. Hope it helps!
beefer says
Fawaffles or Falwaffles.
Great name for a food stand or something like that 😛
Iosune says
Hi Beefer! Hahaha, I prefer fawaffles 😉
Emmy says
They were very delicious!! what a good idea. I recently discovered your blog and I already love it. Tonight, we are trying the sweet potato burger! Thank you for your yummy recipes.
Iosune says
Hi Emmy! Thanks a lot 😀 I'm so glad you've found us!
Annik says
I'm out of chickpea flour, can i substitute with another one? Would oat flour work? Or should i use regular flour?
Iosune says
Hi Annik! Yes, oat flour also works 🙂 Have a nice day!
Annik says
Thank you! They were delicious!
Iosune says
You're so welcome 😀
Linda says
Can I substitute canned garbanzos? How many cans would I use?
Iosune says
Hi Linda! Canned garbanzos are softer, so you have to be careful or your falafel waffles will fall apart. I'm so sorry, but I don't know how many canned garbanzos you need to use as I've never used them to make this recipe...
Janice says
These are on my menu plan for this week...wondering if you can give an idea of size/quantity of red onion used?
Iosune says
Hi Janice! I usually use a small or medium red onion 😉
M says
WOW, this is such an amazing idea! Cant wait to try it 🙂
Iosune says
Hi M! Thanks a lot 😀 Hope you like it!
Airyfairycelt says
I just wanted to tell you these, and the cheese sauce by the way, are inspirational and versatile too!
Much appreciated here. Keeps on the taste AND BUDGET!
Iosune says
Thank you so much for your kind words! I'm so glad you liked our recipes 😉
Wendy@TheNomadicVegan says
Oh wow, I love this idea! I've also been looking for ways to get more legumes into my diet, and this is perfect!
Iosune says
Thanks Wendy! Hope you like them 🙂 Have a beautiful day!