Add Protein the Meat-Free Way With This Falafel Waffle

by Abigail Libers, June 11, 2018

There's no frying required, instantly making it even healthier.

Falafels are a powerhouse protein source—especially for vegans and vegetarians. But depending on how they're made, the deep-fried chickpea balls can be loaded with calories. One solution? This “falafel waffle” from Bowl & Blade in Park Slope, Brooklyn.

Instead of being deep-fried, the chickpea mixture is pressed in a waffle iron to create a “falafel waffle” that’s lighter than traditional falafel but still packed with protein. “I used to cook with a guy from Israel, and he taught me how to make falafel one day,” says executive chef and co-owner, Adin Langille. “It got me thinking about how I’d love to incorporate falafel as a protein option in my restaurant, but I wanted it to be healthy and not fried.” On top of being vegan, his version is also gluten-free.

Pro tip: Don’t press the waffle iron all the way down, says Langille. And be sure to spray a good amount of cooking spray on the iron. Ready to try it for yourself? Scroll down for the recipe!

Bowl & Blade, 169 5th Avenue Brooklyn, NY 11217, 718.783.7700, bowlandblade.com

East Medi Bowl with Falafel Waffle

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Prep Time

20 minutes
Cook Time

6 minutes
Servings

people

Ingredients

For the falafel waffle

2 cups dried chickpeas
1/2 piece calabrian chili
1 Tbsp lemon zest
10 pieces garlic confit
1/2 bunch fresh cilantro
1/2 bunch parsley stems,
1/2 Tbsp salt
5 1/2 Tbsp olive oil
1/2 Tbsp cumin
1/2 Tbsp baking soda
5 1/2 Tbsp sweet onion
1/2 tsp cardamom

For the tahini dressing

1 cup tahini
1/2 Tbsp salt
5 Tbsp lemon juice
1/2 tsp cumin
5 oz olive oil
1 1/2 Tbsp honey
1 cup warm water

Instructions

Recipe Notes

For more vegan recipe ideas, check out this asparagus soup and this creamy "guaceroni."