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Falafel Waffles

Total Time: 45 minutes • Serves: 4

Mediterranean Salad

2 cups halved red and/or orange cherry or grape tomatoes
1/2 English cucumber, cut lengthwise in half, sliced 1/4-inch thick
1/2 small red onion, sliced
3 tablespoons fresh lemon juice
2-1/2 tablespoons olive oil
1/4 teaspoon McCormick® ground black pepper
1 cup feta cheese chunks or crumbled feta cheese

Falafel Waffles

2 cans (16 ounces each) reduced sodium garbanzo beans (chickpeas), drained and rinsed
1/3 cup finely chopped parsley
1/3 cup fresh lemon juice
1/3 cup small diced white onion
1/4 cup minced garlic
3 tablespoons finely chopped cilantro leaves
2 tablespoons plus 2 teaspoons Schnucks all-purpose flour
2 tablespoons Schnucks vegetable oil
1 tablespoon ground coriander
1 tablespoon Schnucks ground cumin
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon McCormick® ground black pepper


Prepare Mediterranean Salad: In medium bowl, toss all ingredients, except cheese, until combined; fold in cheese. Cover and refrigerate up to 4 hours. Makes about 4 cups.

Prepare Falafel Waffles: Preheat waffle iron to medium-high. In food processor with knife blade attached, in batches if necessary, pulse all ingredients until mixture is well combined.

For each waffle, evenly spread 3/4 cup waffle mixture over waffle iron; close iron. Cook 5 minutes or until waffle is golden brown. Serve with Mediterranean Salad.

Each serving: about 538 calories, 29 g total fat (8 g saturated), 33 mg cholesterol, 1234 mg sodium, 54 g carbohydrate, 14 g fiber, 11 g sugars, 20 g protein

Cook’s Wisdom
For a cool yogurt topping, stir 1 cup plain Greek yogurt and 1 tablespoon chopped fresh parsley leaves.
The Mediterranean Salad is also great on its own served with naan.