Beauty Shot of Molly Yeh's Falafel Waffles, as seen on Girl Meets Farm, season 12.
Recipe courtesy of Molly Yeh

Falafel Waffles with Creamy Lemon Yogurt Slaw

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 1 hr 10 min
  • Yield: 4 to 6 servings
I am a total sucker for any dish that rhymes, which is why I love falafel waffles—but this dish goes beyond the gimmick because falafel works so well as a waffle shape (you get lots of crispy grooves) and savory waffles are a perfect, filling addition to brunch. It feels complete enough to be the star and bonus: you don’t have to fry them and they still get super crisp!





Special equipment:
a waffle maker (see Cook's Note)
  1. For the slaw: Whisk the lemon juice, tahini, yogurt, olive oil, honey, cumin, kosher salt and cayenne in a large bowl. Remove and reserve one-third of it in a small bowl. Whisk 1 to 2 tablespoons of water into the remaining mixture to make a thick dressing that drizzles from the spoon.
  2. Shred the cabbage and carrot either by hand, with a box grater or using a food processor with the shredding attachment. (Wipe out the processor and use it later for the falafel.) Add the cabbage, carrot, radish and red onion to the dressing in the large bowl and toss well. Add the cilantro and parsley and toss once more. Set aside to let the flavors blend while you make the waffles.
  3. Place a baking sheet on the middle rack of the oven. Preheat the oven to its lowest possible temperature.
  4. Preheat a waffle maker (see Cook's Note) to a medium-high setting.
  5. For the waffles: In the bowl of a food processor fitted with the blade attachment, add the chickpeas, cilantro, parsley, flour, kosher salt, coriander, cumin, baking soda, cayenne, cinnamon, garlic, egg, lemon zest and juice and onion. Process to make a thick, almost smooth paste.
  6. Grease the waffle maker well with olive oil spray. Use a dry measuring cup or an ice cream scoop to add a scant 1 cup falafel mixture and spread almost all the way to the edges. Close the waffle maker and cook until the waffle is crisp and golden brown, 5 to 7 minutes. Add the waffle to the baking sheet in the oven to keep warm and repeat with the remaining batter to make 4 waffles total. (You can also form into patties for a more traditional falafel shape and fry in 1/2 inch of oil in a large cast-iron pan, about 4 minutes per side.)
  7. Serve the waffles sprinkled with flaky salt and garnished with the remaining parsley and cilantro. Serve with a scoop of slaw on the side, a drizzle of the reserved dressing and a lemon wedge. Leftover slaw will keep covered in the refrigerator for up to 3 days. The falafel waffles will keep up to 3 days in the refrigerator as well and are best reheated in the toaster oven.

Cook’s Note

The preferable waffle maker for this recipe is a round or square one—shape doesn’t matter—but preferably not a Belgian type, which will certainly make your waffle thick and fluffy but not as crispy. Use what you have, but if given the choice, go non-Belgian.