The Urban Vegetarian’s host, Desiree Nielsen, is a nutritionist by trade and a foodie at heart. She loves to cook and has a knack for making easy-to-follow breakfast, lunch, dinner, and dessert recipes. For this recipe, Desiree combines two favourites, falafel and waffles, into a dish that’s as fun to say as it is to make: “fa-waffles!”
Serves 3-4, as a breakfast main
Ingredients:
2 ½ cups (590 ml) canned chickpeas, drained and rinsed
1 garlic clove, roughly chopped
1 shallot, roughly chopped
¼ cup (60 ml) parsley
2 tablespoons (30 ml) cilantro
½ teaspoon (2.5 ml) ground cumin
¼ teaspoon (1.25 ml) fresh ground pepper
1 tablespoon (15 ml) fresh lemon juice
½ cup (120 ml) chickpea flour
¼ cup (60 ml) water, or more
1/3 cup (80 ml) green grapes, sliced in half
¼ cup (60 ml) tahini
1 tablespoon (15 ml) honey
Sesame seeds, for topping
Sesame oil, for cooking
Method:
Combine chickpeas, garlic, shallot, parsley, and cilantro in a food processor and blend.
Add cumin and pepper, and squeeze in fresh lemon juice. Blend to incorporate.
Scrape mixture into bowl. Add chickpea flour and water and mix well.
Grease waffle iron with sesame oil. Add batter in scoops and cook until crispy but moist.
Heat skillet with sesame oil.
Add grapes and cook briefly to warm.
For honey-tahini sauce (Ta-honey?), put tahini and honey in a small bowl and whisk to combine.
Top fa-waffles with honey-tahini sauce, grapes, and toasted sesame seeds.
Enjoy!
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