Fawaffles
_Proven, Middle Eastern, Soul Food
Ingredients
1 cup dried chickpeas, picked over and soaked in water overnight in the refrigerator
1/2 small onion, roughly chopped
3 cloves garlic
1/4 cup fresh flat leaf parsley, chopped
2 tablespoons extra virgin olive oil
2 tablespoons all purpose flour
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
nonstick cooking spray
4 pockets pita bread (optional)
Directions
Preheat the waffle iron on medium.
Preheat the oven on its lowest setting.
Drain the soaked chickpeas and place them with the onion and garlic in a food processor.
Pulse until blended but not pureed.
Add the parsley, olive oil, flour, salt, cumin, coriander, baking powder, black pepper and cayenne pepper and pulse until mostly smooth.
Coat both sides of the waffle iron grid with nonstick spray.
For each fawaffle, place about 1/4 cup of batter in the waffle iron, leaving a bit of space between scoops for each to expand.
Close the lid of the waffle iron and cook for 5 minutes before checking.
Remove the fawaffles when they are cooked through and evenly browned.
Repeat steps 6-10 with the remaining batter.
Keep finished fawaffles warm in the oven.
Serve them with the hummus and pita bread.
Notes
Falafel/herbs ratio palestinian style:
* 2 cups chickpeas (soaked, maybe the dry volume was 1cup)
* 1/2 cup petrosilia
* 1/4 cup nana
* 1/2 cup kuspara
Using Dry Falafel Mix from a box?
There’s no shame in that. Prepare the falafel mix according to package directions. Be sure to let the mixture sit for 15 to 30 minutes to allow the dry ingredients to hydrate fully. Waffle as instructed above.
Leftover falafel mixture can be stored in a covered bowl in the refrigerator for a few days. No need to let it come to room temperature - just add another minute or two to the cook time.