John Myers
Ingredients for 1 servings:
- 400 g chickpeas from the can, drained
- 200 g zucchini
- ½ onion(s)
- 1 garlic clove(s)
- 15 g breadcrumbs
- 30 g wholemeal flour
- ½ bunch parsley, fresh
- 1 tsp mint
- 2 dashes lemon juice
- 1 tsp coriander powder
- 1 tsp cumin powder
- some sea salt and pepper
- 10 g extra virgin olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
for meta type beta
Drain the chickpeas and puree finely. Wash the zucchini thoroughly and chop into large pieces. Peel the onion and garlic, chop them into large pieces, and add them to the chickpeas along with the zucchini pieces. Puree everything. Fold in the breadcrumbs, whole-wheat flour, finely chopped parsley, mint, and spices. Mix everything well with your hands. The batter should still be slightly moist. Heat the waffle iron and lightly brush the surfaces with a very small amount of olive oil. Use a large ice cream scoop or a ladle to portion the waffles. Cook the waffles in the iron until the surface is lightly browned. We recommend using a Belgian waffle iron for the falafel waffles to ensure they are nice and moist. A herb or garlic dip would go well with the waffles.
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