Waffled Falafels and Vegetables Recipe by Archana’s Kitchen

Waffled Falafels and Vegetables Recipe by Archana’s Kitchen


  • To cook the Waffled Falafel and Vegetables Recipe, bring all the ingredients together and keep them ready.

  • Roast Cauliflower and Pumpkin in a 200 degree preheated oven for 20 mins or until roasted (flip once in between).

  • Mix Salad leaves, onions, radish, olives, beets and set aside.

  • Whisk together olive oil, lemon juice, salt and cracked pepper using a fork in a small bowl and drizzle on the salad just before serving.

  • In a small bowl add Tahini, garlic, lemon juice, salt and pepper. Whisk until the mixture is homogeneous.

  • Squeeze out the excess water from the sundried tomatoes in hot water (Skip this step if using lemon juice instead).

  • In a food processor, add overnight soaked chickpeas along with soaked and cooked chickpeas, prepared sun-dried tomatoes (or lemon juice), cumin powder, coriander powder, red chillies (or chilli powder), salt, lemon juice, pepper and process into a coarse mixture.

  • To this mixture add the chopped coriander, parsley, chopped onion and minced garlic and gently bring everything together.

  • Set this mixture aside for half an hour so that the chickpeas soak in all the flavours.

  • Now heat the greased waffle iron and make a ball (slightly bigger than a lemon) from the prepared chickpea mixture and press to make the waffled falafel.

  • Plate the waffle with roast vegetable salad and sauce dressing (Tahini dressing can be substituted with beaten yoghurt). Serve this Waffled Falafel and Vegetables with a lemon wedge for an added tang.

  • Serve Waffled Falafels and Vegetables along with Mediterranean Cucumber Salad for a weekend dinner.



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