Introduction: The Falafel Waffle

About: I'm the home cook who's out to prove you don't have to be a chef to cook like one. I take those "cheffy" techniques that can be time consuming and intimidating, and make them approachable for fellow home cooks…

The mother of all culinary mashups has arrived. This gluten free recipe takes all the flavors you know and love from a falafel, and puts them in a crispy and oh so cute waffle.

Time: 20 minutes

Serves 3 people

15 ounces canned(no salt) chickpeas, drained and rinsed

2 cloves of garlic, minced

1/4 red onion, finely chopped

Zest of 1 lemon

Juice of 1/2 lemon

1/2 tablespoon ground cumin

1 teaspoon ground coriander

1/2 tablespoon smoked paprika

1/8 teaspoon cayenne

1/8 teaspoon cinnamon

Pinch of ground cloves

1/2 teaspoon kosher salt

Few cracks of fresh pepper

1/2 cup(packed) flat-leaf parsley, chopped

1 tspn baking powder

2 tablespoon corn starch

1 egg

For the sauce:

½ cup greek yogurt

Zest of ½ lemon

Juice of 1/3 lemon

2 tablespoon fresh mint, chopped

¼ teaspoon kosher salt

Couple cracks fresh pepper

In a large bowl, add the chickpeas and next 13 ingredients and mix well. Taste for seasoning and make sure the flavors are bold and adjust accordingly. Add the baking powder, corn starch, egg, and mix well. Put the mixture in a food processor and pulse until smooth but a still a little chunky, about 15-20 seconds

Pre-heat a waffle iron and spray with non-stick. Add the mixture to the iron and cook for 7-8 minutes. If the waffles are not crispy enough, cook another 2 minutes.

Meanwhile, make the sauce by combining the greek yogurt and the rest of the ingredients, mix well and check for seasoning. To make the sauce have a “syrup” like consistency, add 1-2 tablespoons of water. Garnish the waffle with the sauce and chopped mint or parsley.