Diva Tasting: Fla-waffle with Tatziki & Pita….

Fal-Waffle (Falafel with a twist)
  • Cooking Spray
  • 2 (15 Ounce) Cans Garbanzo Beans (chickpeas), Drained And Rinsed
  • 1 Medium Onion, Diced
  • 2 Large Eggs
  • 1/4 Cup Chopped Fresh Cilantro
  • 1/4 Cup Chopped Fresh Parsley
  • 3 Cloves Roasted Garlic, Or More To Taste
  • 2 Tablespoons All-Purpose Flour
  • 2 Teaspoons Ground Cumin
  • 1 Teaspoons Kosher Salt
  • 1 Teaspoon Ground Coriander
  • 1/2 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Cayenne Pepper
  • 1 Pinch Ground Cardamom
  1. Preheat a waffle iron according to manufacturer’s instructions. Spray inside of waffle iron with cooking spray.
  2. Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork.
  3. Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter.
  4. Top with a dollop of tatziki
  • 1 (16 Ounce) Container Low-Fat Plain Yogurt
  • 1 Cucumber – Peeled, Seeded, And Grated
  • 1 Tablespoon Chopped Fresh Dill
  • 2 Tablespoon Fresh Lemon Juice
  • 3 Cloves Garlic, Minced
  • Kosher Salt And Ground Black Pepper To Taste
  1. Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
  2. Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
  3. Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.
  4. Serve Fal-Waffles on lavosh flat bread or pita bread. Top with tatziki chopped tomatoes and shredded romaine lettuce.

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