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.
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.
