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Enjoy these Healthy Falafel Waffles with Avocado , Red Onion and Tahini dressing

Fantastic Falafel Waffles

Sarah Britton
These fabulous Falafel Waffles are just so delicious, the secret is to use raw chickpeas. Be sure to start 24 hours before you want to eat!
0 from 0 votes
Cook Time 20 mins
Course lunch, Snack
Cuisine Mediterranean
Calories 2241 kcal


  • 400 g 14 oz dried chickpeas
  • 3 tbsp freshly squeezed lemon juice or apple cider vinegar
  • 115 g 4 oz gluten-free rolled oats
  • 2 garlic cloves
  • 15 g /1/2 oz chopped fresh leaf parsley
  • 20 g g/3/4 oz chopped fresh coriander leaves and tender stems
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground cinnamon
  • 2 tsp ground coriander
  • 1 1/2 tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • zest of a lemon
  • Coconut oil for greasing the waffle iron
  • 2 tbsp raw unsalted sesame seeds
  • Finely sliced red onion
  • 1/2 Avocado sliced
  • 2 handfuls of your favourite sprouts
  • Crushed chilli flakes


  • In a large bowl, cover the chickpeas with plenty of water and tablespoons of the lemon juice. Leave to soak for 24 hours, then drain and rinse them very well. Set aside.
  • In a food processor, pulse the oats until a roughly textured flour forms. Transfer the oat flour to a bowl and set aside,. Without cleaning the processor, add the garlic and pulse to very finely chop. Add the chickpeas, chopped herbs, spices, salt, pepper, lemon zest and the remaining tablespoon of lemon juice. Pulse until the chickpeas are very finely chopped but not pasty. Transfer the contents to a large mixing bowl.
  • Add the oat flour to the chickpea mixture and mix well, then add 4 tablespoons of water a spoonful at a time, stirring in between additions, until the dough holds together well when pressed.
  • Heat a waffle iron to medium-high and preheat the oven to 95C/ 200 F/lowest possible gas mark. Brush the iron with a little coconut oil. Divide the falafel dough into 10-12 equal portions, gently packing each portion so that it holds together well, especially around the edges.
  • Flatten out a portion and press it into the hot waffle iron with the back of a spatula, then lower the lid and cook the falafel until it is golden brown and crisp, anywhere from 5-10 minutes, depending on your iron.
  • Transfer the falafel from the waffle iron to a baking paper-lined baking sheet and keep it in the warm oven until ready to serve. Repeat with the remaining portions, brushing the iron with more coconut oil, if necessary.
  • While the waffles are cooking, heat a dry frying pan over a medium heat. Add the sesame seeds and toast, stirring frequently for 3-4 minutes, until fragrant and just beginning to pop. Remove from the heat.


Serve the hot falafel waffles with the *Spicy Lime Slaw, Harissa Tahini Sauce, toasted sesame seeds, red onion, avocado, sprouts, chilli flakes and anything else you fancy! *Harissa Tahini Sauce and Spicy Lime Slaw (recipes in Naturally Nourished)


Calories: 2241kcalCarbohydrates: 376gProtein: 97gFat: 48gSaturated Fat: 6gSodium: 3625mgPotassium: 4736mgFiber: 92gSugar: 80gVitamin A: 3025IUVitamin C: 70.7mgCalcium: 629mgIron: 34.6mg
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