Falafel Waffles with Middle-Eastern Chopped Salad and Hummus

Falafel Waffles

• 1 scant cup (220 mL) dried chickpeas, soaked overnight, drained

• 1 medium-size onion, roughly chopped

• 3 cloves garlic, peeled1 cup (250 mL) packed flat-leaf parsley leaves

• 1 cup (250 mL) packed cilantro leaves

• 1/4 cup (60 mL) chickpea or all-purpose flour

• 1 1/2 tsp (7 mL) ground cumin

• 1 tsp (5 mL) ground coriander

• 1/2 tsp (2 mL) cayenne pepper

• 3/4 tsp (4 mL) salt1 egg

• 2 tbsp (30 mL) extra virgin olive oil

Chopped Salad

• 4 mini cucumbers, chopped

• 2 cups (500 mL) grape or cherry tomatoes, quartered

• 1/4 cup (60 mL) finely chopped sweet onion

• 1/4 cup (60 mL) chopped parsley

• 2 tbsp (30 mL) lemon juice1 tbsp (15 mL) extra virgin olive oil

• Salt to taste

• 1 cup (250 mL) store-bought hummus

• Lemon wedges

What To Do:

1. Place soaked chickpeas, onion, garlic, parsley, cilantro, flour, cumin, coriander, cayenne and salt in a food processor

2. Pulse until a slightly coarse mixture forms. Add egg and oil. Pulse until evenly combined.

3. Coat a round 7-inch (18-cm) waffle maker with nonstick cooking spray and preheat to medium.

4. Spread half the batter over waffle iron. Close and cook until golden brown, about 5 minutes. Repeat with remaining batter.

5. While waffles are cooking, make salad. In a mixing bowl, mix all ingredients until combined.

6. Serve waffles with hummus, salad and lemon wedges.

Serves 2 as a main