Based on http://www.geom.uiuc.edu/~addingto/falafel.html
Hydration: 30 Minutes
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- 2 cup(s) falafel mix
- 1 whole(s) egg
- 1 cup(s) water
- 1/2 cup(s) oil
- Combine the falafel mix with the water, oil, and egg. You can substitute water for some or all of the oil for a lower calorie version, but it won't taste as good. The oil contributes a lot to the flavor. There is a reason why falafel is traditionally deep-fried.
- Heat up your waffle iron. Cook until browned. Note: falafel takes a lot longer to cook than regular waffles. The egg should keep the waffle from falling apart into tiny pieces. WARNING: Egg white is not as sticky as a whole egg.
- Do NOT serve with maple syrup. Combine with the usual falafel stuff: lettuce, tomato, tahini, yogurt with finely chopped cucumber, scallions, mint, etc.
This recipe is a personal recipe added by jpritikin and has not been tested or endorsed by MyRecipes.
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