Marist Dining Services
The culinary team at Marist College combined two hot trends—falafel and waffles—into the winning recipe. The falafel batter, which combines chickpeas with olive oil, egg and seasonings, is cooked on a waffle iron instead of a deep fryer. The crispy waffle is then topped with traditional falafel add-ons: tahini sauce, lettuce, tomatoes, peppers and onions.
1 (15-oz.) can of chickpeas, drained and rinsed
1 tbsp. olive oil, a little more to brush on waffle iron
2 cloves fresh garlic minced
2-oz. red onion, dice small
1/4 tsp. salt
1 large egg
1 1/4 cup fresh chopped flat parsley
1/2 tsp. ground coriander
1 1/2 tsp. cumin
1 tsp. lemon zest
3/4 cup bread crumbs, finely ground
1/4 cup tahini
1 garlic clove into a paste
1 lemon, juiced
Salt, to taste
Pepper, to taste
1 medium ripe tomato, small dice
1/2 cup shredded romaine hearts
2 pickled pepperoncini, sliced thin
1/4 red onion, diced small
1. For tahini sauce: Mix all sauce ingredients, with salt and pepper to taste. If sauce is too thick, mix in a bit of hot water.
2. For waffle: Combine chickpeas, olive oil, garlic, onion, salt and egg to food processor; pulse until mixed, but not completely smooth.
3. Add to food processor parsley, coriander, cumin, baking powder, lemon zest and bread crumbs; pulse until all mixed.
4. Pre-heat waffle iron; brush both sides with olive oil. Scoop mixture onto iron, close and cook 3-4 minutes.
5. For waffle topping: Lightly toss all waffle toppings together with some of tahini sauce.
6. Cut cooked waffle into quarters and top each quarter with waffle topping mixture. Drizzle remaining tahini sauce over assembled waffle and serve.