Recipes

Falafel Waffle with Avocado and Tahini

Falafel batter cooked crisp in a waffle iron, topped with avocado, tahini sauce and pickles.

By Lincoln Moore2 min read

Have you ever had an avocado toast served in Falafel waffle

The Falafel Waffle-cado swapped toast for something better: falafel batter pressed in a waffle iron until it is crisp outside and tender inside, with all those little pockets to catch the toppings. We top it like an avocado toast, with tahini sauce, pickled jalapeño and pickled onion.

A waffle iron needs far less oil than frying, and the result is just as crunchy.

Ingredients

For the falafel waffles

  • 1 can (400 g) chickpeas, drained, rinsed and patted dry
  • 1/2 small onion, roughly chopped
  • 2 garlic cloves
  • A large handful of parsley and cilantro
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 3 tbsp chickpea flour or all-purpose flour
  • 1/2 tsp baking powder
  • 1 tbsp olive oil, plus oil for the waffle iron

For the toppings

  • 1 ripe avocado, smashed with lemon juice and salt
  • 2 tbsp tahini, 1 tbsp lemon juice and 2 to 3 tbsp water, whisked smooth
  • 1 tbsp pickled jalapeño slices
  • 2 tbsp quick pickled red onion
  • Cilantro leaves

How to make it

  1. Heat the waffle iron and brush it well with oil.
  2. Pulse the onion, garlic and herbs in a food processor until finely chopped. Add the chickpeas, spices and salt and pulse until it holds together but still has some texture.
  3. Stir in the flour, baking powder and olive oil. The mixture should be thick enough to shape.
  4. Spread half the mixture into the waffle iron, close it and cook for 6 to 8 minutes, until deep golden and crisp. Repeat with the rest.
  5. Spread the smashed avocado over the waffles, drizzle with tahini sauce, and top with jalapeño, pickled onion and cilantro.

Quick pickled red onion

Thinly slice half a red onion and pack it into a jar. Warm 1/2 cup vinegar (red wine, apple cider or rice) with 1/2 cup water, 1 tsp sugar and 1 tsp salt until dissolved, pour it over the onion and leave for at least 20 minutes. They keep in the fridge for two weeks and go on almost everything here.

Why it works

Chickpeas bring plant protein and fiber, avocado and tahini add healthy fats, and the pickles keep the whole plate bright instead of heavy.

Drying the chickpeas well is the key to crispness. Wet chickpeas steam in the waffle iron and turn soft.

Make it your own

  • No waffle iron: shape into small patties and pan-fry for 3 to 4 minutes per side.
  • Milder: swap pickled jalapeño for cucumber slices.
  • Gluten-free: use chickpea flour.
  • As a bowl: crumble the waffle over greens with tomato, cucumber and tahini.

More toasts: Classic Avocado Toast, Poke Avocado Toast and Falafel Waffle with Avocado. Or read our guide to better avocado toast.

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