This Middle Eastern inspired recipe combines a breakfast favorite with the great flavors and nutritious boost of a falafel. This hearty meal would be great topped with sliced vegetables like cucumbers, beets and carrots to start your day off right!
FALAFEL WAFFLE adapted from www.foodnutrimag.com and developed by Brandi Thompson
ingredients
WAFFLES
1 15-ounce can organic chickpeas/garbanzo beans, rinsed and drained
1 cup plain Greek yogurt
1 teaspoon cumin
2 tablespoons lemon juice
2 teaspoons cinnamon
1 teaspoon sea salt, optional
2 cups fat-free milk or milk alternative
2 cups whole-wheat flour or gluten-free flour
2 teaspoons baking powder
coconut oil or olive oil spray
POMEGRANATE SYRUP (for sweet vs savory)
1⁄2 cup plus 2 tablespoons pomegranate juice
1⁄2 cup maple syrup
2 teaspoons corn starch
1. Heat waffle iron to medium-high heat. Combine chickpeas, yogurt, cumin, lemon juice, cinnamon, sea salt and milk in a blender or food processor and blend until smooth.
2. In a medium-size bowl, combine flour and baking powder and blend until mixed. Pour chickpea mixture into flour mixture and stir until combined.
3. Spray heated waffle iron with spray oil and add batter. Cook waffle until brown. Serve with honey and a side salad of grapefruit wedges mixed with pomegranate seeds, bananas and grapes — or serve with pomegranate syrup for a sweet treat. Or add vegetables on top with hummus or tahini for a savory treat.
4. To make syrup, bring 1⁄2 cup pomegranate juice and maple syrup to a slow boil. In a small cup, blend 2 tablespoons pomegranate juice with corn starch. Add to boiling mixture and stir together well. Let boil for 1 minute or
until thickened.
Serves 6.
“Perfection is not attainable, but if we chase perfection we can catch excellence.” – Vince Lombardi
Be Well ~Meg @REJOOVwithMeg
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