I didn’t get round to posting last week because my apartment was, quite literally, an inferno. It was too hot to cook, too hot to take pictures, and too hot to eat. It was miserable. Even when it was almost 100°F (close to 40°C), my supercilious land-lord refused to provide an A/C unit. Doesn’t he understand that the Scots aren’t evolved to endure such extreme heat? (Cold, yes, but not hot). When I told my mum how oppressively hot my apartment was she kindly offered to buy me an air conditioner, and after battling the 80lb unit up the stairs, all was right with the world and I finally got a decent night’s sleep. Thanks mum!
Even with the A/C unit my apartment isn’t exactly cold, so I have been going out of my way to avoid using the over or the stove top (both gas, both make my kitchen uncomfortably sultry). So that means lots of salads and smoothies (my vitamix has been getting quite the workout lately). And then, my brilliant friend and colleague pointed out a very creative and resourceful solution to a hot meal that didn’t involve the use of a microwave: Waffle iron falafel! No baking, no frying, no hot oil, no sweat moustache! Totally. Brilliant.
Now I have to admit, I’ve never used a waffle iron before. Never. Not once. Do they even have them in the UK? I mean, I’ve seen them, and I know what they are, but never actually used one. I even have one in the apartment that I sublet (No whisk, but there’s a waffle iron. How can you even make waffle batter without a whisk? Can’t compute.) So obviously I had to try this. I did a quick google search, and although this isn’t totally novel, it doesn’t seem as though bloggers have capitalised on it either!
My *genius* friend was also kind enough to share her falafel recipe with me, and I was over the moon to discover that it was SUPER healthy. She adapted it from this recipe, and with a few minor tweaks I’m pleased to share it with you!
Notes on Nutrition
There are TONS of fresh herbs in this recipe. Herbs are known for their antimicrobial properties and are fun and easy way to get more greens into your diet. Full of phytonutrients and volatile oils that support health in a million different ways.
Parsley is thought to give a helping hand in metabolism, as well as bolstering the immune system thanks to the antioxidant flavanoid luteolin. It’s also high in vitamins A, K, and C. Studies suggest that diets high in vitamin C may help prevent rheumatoid arthritis. Say no to rusty joints!
Coriander has long been considered a healing herb thought to have anti-diabetic, anti-inflammatory, and cholesterol-lowering properties. Not surprisingly, scientific studies are beginning to confirm these suspicions!
A recent study found that people were more satisfied with their diets when they were fortified with chickpeas. They also ate less processed foods, as well as less food overall. My guess is that this is because of the high soluble fibre content of these beans, which helps contribute to satiety, and fuels the growth of beneficial bacteria in the intestine.
6 cloves garlic
1/4 C fresh parsley
1/4 C fresh coriander
3 C soaked chickpeas (around 1.5 cups dried, soaked in water overnight)
1/2 C scallions, chopped.
1t baking powder
pinch cayenne pepper
Juice of 1/2 lemon
To a food processor (ar HS blender like a Vitamix) with the blades running, add the cloves of garlic one at a time so they get finely diced. Add the herbs and run the food processor until they are also finely chopped. Add the remaining ingredients and blend until ingredients are well combined and resemble fine breadcrumbs. They should be fine enough so that they will stick together and the whole mixture should be slightly green in colour.
Heat your waffle iron to medium-high and then spray with a light coating of non-stick cooking spray. I used this awesome coconut oil spray (more on that in another post). Spoon in around 1/3 of your falafel mixture and cook until the outside is golden brown and crisp. Mine took around 3-4 minutes, but the iron I used is old and didn’t have any temp controls on it, so you might need to cut back on the cooking time. The iron I used is also heart shaped…
Once ready, cut up and serve with all the traditional falafel accoutrement. Wholegrain pita bread, lots of salad greens, and a selection of veggies, etc… Because there’s no oil in the recipe I suggest you serve it with one of the following; tahini, tzatziki, hummus, avocado, or a combination! This recipe made 3 large waffles and easily feeds 4-6 people, depending on how hungry they are!
I chopped up some cucumber and tomato and added a few teaspoons of dried dill, some lemon juice, and a pinch of salt. Yummers!
I also modified my tzatziki recipe and used soaked cashews in place of the coconut milk. It was good but I think the coconut milk is still my preference.
My brilliant friend who told me about this brilliant idea came over to help me eat these bad boys and gave her seal of approval!
So there you have it, a delicious, healthy meal that’s really quick, simple, and easy to make. You don’t even have to turn on the oven; more time for getting out and about in the sun. My mind is spinning from all the possibilities of things to make in the waffle iron. Any requests? If you don’t have a waffle iron, then I dunno, maybe try your panini press?
One last thing before I go; we’re SO close to getting 200 like on Facebook. I’d be most obliged if you share updates with your friends and encourage them to like the page! In return I promise I’ll share the recipe for the goji almond latte that got a frosty summer makeover! I’m not kidding when I say that it’s better than the original!