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!
* 4 small squash (zucchini or other small squash is great), cut in thin rounds
* 4 TBSP fromage blanc (or if you want to stay away from cow dairy, 4 TBSP goat's milk yogurt)
* 2 TBSP pesto
* 4 eggs
* salt and pepper to taste


Directions:

* Steam the squash for 12 minutes

* Whisk the fromage blanc and pesto together, add the eggs and salt and pepper
* Add the steamed squash
* Pour into already prepared gluten-free pie crust (see Elana's Pantry recipe)
* Cook for 45 minutes at 350 degrees Fahrenheit
* Allow to cool before serving.
* This recipe was modified by me based on the 'Flan de courgettes' recipe in "Tourtes et Quiches" by Marie Sanner
Ok, I promised some people that I'd post my gluten-free (and low glycemic) quiche adventure. We'll start with the pie crust. This is the recipe I'm using as the crust for all of the recipes I post. It's from The Gluten-Free Almond Flour Cookbook


Elana's pantry gluten-free pie crust
Ingredients

* 1 1/2 C blanched almond flour
* 1/4 tsp celtic sea salt
* 1/4 tsp baking soda
* 1/4 C grapeseed oil
* 1 TBSP water

Directions
Elana’s Pantry Gluten Free Pie Crust Directions
* 1. In a medium bowl, combine almond flour, salt and baking soda.
* 2. In a small bowl, combine grapeseed oil, 1 Tbsp water
* 3. Stir wet ingredients into dry.
* 4. Pat dough into a 9 1/2” pie dish.
* 5. Bake at 325˚ for 10-15 minutes, until golden brown.
* 6. Let this cool completely before putting the filling in.
.

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