There's a little bit of a backstory to why I wanted to make falafel waffles. A few years ago, I was on a photo workshop in Oregon and we all shared a vacation house. I decided to make waffles and used Bob's Redmill
GF All Purpose Baking Flour. Since the main ingredient is garbanzo flour, they were a little heavy on the falafel flavor and they were dense. And they didn't go too well with maple syrup. My friends nicknamed them 'awful falafel waffles'. I agreed with their critique.

So I had it in the back of my mind to make a savory waffle that was actually meant to taste like falafel. And this is what I came up with:

I used this recipe as a base minus the sugar:
http://www.bobsredmill.com/recipes_detail.php?rid=750

GLUTEN FREE WAFFLES
Contributed by: Carol Fenster, Ph.D.
Hearty, homemade waffles can be made ahead and re-heated for a quick nutritious breakfast.

Dry Ingredients
1/2 tsp Salt
1/2 tsp Baking Soda
2 tsp Baking Powder
1 Tbsp Sugar
1-1/2 cups GF All Purpose Baking Flour

Liquid Ingredients
1 Additional Oil for Frying
1 Tbsp Cooking Oil
1/2 cup Milk
1 large Egg

Directions
1. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly blended. Let batter sit for five minutes.

2. While batter rests, preheat waffle iron according to manufacturer’s directions. (Adjust temperature setting after cooking first waffle.)

3. Lightly oil hot waffle iron, if necessary. Pour 1/4 of batter (or manufacturer’s recommended amount) onto heated waffle iron. Close and bake until steaming stops and waffle is deeply browned, about 4-6 minutes. Repeat with remaining batter.

Makes 4 waffles.

Plus from this recipe:
http://glutenfreerecipebox.com/vegetarian-and-gluten-free-falafel-with-dill-yogurt-sauce

I added:
1 tsp coriander
1/2 tsp cumin
2 TBSP chopped cilantro
1/2 tsp salt

One other modification I made was instead of milk, I used 1/2 cup of yogurt plus enough water to make the batter wet but not lumpy.

I used this Tahini sauce recipe:
http://mideastfood.about.com/od/dipsandsauces/r/tahinisauce.htm

And I made this yogurt sauce:
Sadaf yogurt dip seasoning (or your own mix of mint, basil, tarragon, onions, garlic, black pepper, rose buds). - The packaged seasoning has the "packed or shared equipment with wheat, tree nuts and soy." so it's not GF.  Mix 2TBSP with one cup yogurt (I used more than the package recommends) and one half diced cucumber.

Add lettuce, tomatoes, scallions and whatever other veggies you like. Savory gluten-free falafel waffles I made on purpose!
.

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