falafel waffle

Photo: jpritikin

Based on http://www.geom.uiuc.edu/~addingto/falafel.html

Yield: 4 servings ( Serving Size: 1 waffle )
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Recipe Time

Prep Time:
Cook Time:
Hydration: 30 Minutes


  • 2 cup(s) falafel mix
  • 1 whole(s) egg
  • 1 cup(s) water
  • 1/2 cup(s) oil


  1. 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.

  2. 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.

  3. Do NOT serve with maple syrup. Combine with the usual falafel stuff: lettuce, tomato, tahini, yogurt with finely chopped cucumber, scallions, mint, etc.
March 2014

This recipe is a personal recipe added by jpritikin and has not been tested or endorsed by MyRecipes.

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