Prep the Chickpeas: Drain your overnight-soaked chickpeas completely. Pat them dry with a towel to remove extra moisture, this ensures your waffles become crisp instead of soggy.
Blend the Base: Add chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, salt, and pepper to your food processor. Pulse until you get a coarse, sticky mixture that can hold together; not a smooth puree.
Add Structure: Sprinkle in baking powder and flour. Pulse again until everything forms a thick falafel batter. If too wet, add 1-2 extra tablespoons of flour. If too dry, add a teaspoon of water or oil.
Heat the Waffle Iron: Preheat your waffle iron and lightly grease it with oil or cooking spray. A well-heated iron is the secret to getting perfectly crisp edges.
Cook Your Falafel Waffles: Scoop batter into the center of the iron and press gently. Cook for 5-7 minutes, or until golden, crisp, and firm. Repeat with remaining batter.
Serve & Build Your Plate: Serve warm with tahini, veggies, olives, fresh herbs, or pair it with refreshing drinks like the Spiced Pear Smoothie or cozy sides like the Carrot and Parsnip Soup for a balanced meal.
