“Be honest: for a sweet waffle topped with red fruit and honey, they can wake you up at night too? Also try something new, because a savory waffle is just as tasty! ” Moroccan-Dutch chef Mounir Toub, for example, tries to sell the falafel waffle from his book Fast Arabic. However, it is not a love for sweet waffles that makes me choose this recipe. A few years ago, when our very old sandwich maker passed away, we purchased a combined sandwich and waffle iron.
We already produced countless sandwiches with varying fillings with that thing, but the interchangeable plates for waffles? They never came out before. An excellent time to finally use them. In addition, I am a lover of the herbs and spices that Middle Eastern cuisine uses abundantly. A book full of quick versions of Arabic dishes that take some time in their traditional form is a welcome addition to my cookbook collection. Obvious dishes such as tagine, köfte, hummus and kebab are all featured, but also Arabic-inspired versions of dishes from the world cuisine are given their place, patatas bravas with a Moroccan twist for example or a sloppy ToubToub: a vegetarian variant of the American sandwich sloppy joe. The photos look attractive.
And those falafel wafers? Would I get out of bed at night for it? As a pretty nice breakfast in bed, my husband can certainly come and present them, but preferably only after I have woken up automatically in the morning.
I still have a tip for Chef Toub: a dash of sour cream as an extra with the waffles would make it even tastier and a little less dry.
Recipe: Falafel waffle with beetroot salad
For 4 persons, Preparation time: 30 minutes
For the falafel waffle
– 1 tbsp olive oil, plus extra for greasing
– 400 g of boiled chickpeas
– 1/2 bunch of flat-leaf parsley, washed and dried
1/4 bunch fresh cilantro, washed and dried
– 1 red onion, cut into wedges W salt and freshly ground black pepper
– zest and juice of 1 organic lemon
– 2 eggs
– 150 g self-raising flour
For the beetroot salad
– 500 g of boiled beetroot, in cubes
– 1 red onion, cut in half rings
– 1/2 bunch of flat-leaf parsley, washed, dried and cut
– 25 ml of natural vinegar
– 25 ml extra virgin olive oil
– salt and freshly ground black pepper
– waffle iron
– kitchen mixer
Weigh and measure everything accurately and prepare it neatly. Preheat a waffle iron (see tip).
Put the chickpeas without moisture with all other ingredients for the waffles in a kitchen mixer and grind them completely in 3 minutes.
Spoon some of the chickpea mixture into the waffle iron and bake all the falafel waffles. After baking, keep them in a clean dry tea towel so that they soften slightly. Mix the beetroot with the onion, parsley, vinegar and extra virgin olive oil and season with salt and pepper.
Place a falafel waffle on a plate and scoop some of the beetroot salad on top. Cover with a falafel waffle and enjoy!
Grease the waffle iron well with baking spray or a little oil, otherwise the waffles will stick.
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