Food Network Chefs' Top Mediterranean Recipe Videos

Ingredients

• 1 3/4 cup Dried Chickpeas (soaked overnight, drained)
• 1 Yellow Onion (coarsely chopped)
• 1 Egg (large, room temperature)
• 3 clove Garlic (peeled)
• 1 cup Fresh Parsley (packed, roughly chopped)
• 1 cup Fresh Cilantro (packed, roughly chopped)
• 1 1/2 tsp Ground Coriander
• 1 1/2 tsp Ground Cumin
• 1/4 tsp Ground Cinnamon (a touch)
• 1/4 tsp Cayenne Pepper
• 1 tsp Lemon Zest (zested from a fresh lemon)
• 1 tbsp Lemon Juice (about half a lemon)
• 1/4 cup All‑Purpose Flour (for binding)
• 2 tsp Kosher Salt
• as needed Non‑stick Cooking Spray (to grease waffle iron)
• 1/4 cup Whole‑Milk Greek Yogurt
• 6 tbsp Tahini (smooth sesame paste)
• 3 tbsp Olive Oil (extra‑virgin preferred)
• 2 tbsp Honey
• 2 tbsp Lemon Juice (for dressing) (freshly squeezed)
• 2 tsp Ground Cumin (for dressing)
• pinch Cayenne Pepper (for dressing)
• 1/2 tsp Kosher Salt (for dressing) (or to taste)
• 1 cup Red Cabbage (thinly sliced)
• 1 Carrot (julienned or thinly sliced)
• 3 Radishes (thinly sliced)
• 1/2 Red Onion (thinly sliced)
• 2 tbsp Fresh Cilantro (for slaw) (coarsely chopped)
• 2 tbsp Fresh Parsley (for slaw) (coarsely chopped)
• to garnish Flaky Sea Salt (sprinkled on finished waffles)
• 1 Lemon Wedge (for serving)

Instructions

1. Prepare Falafel Mixture

   Drain the soaked chickpeas and add them to the food processor with the coarsely chopped yellow onion, egg, garlic cloves, parsley, cilantro, ground coriander, ground cumin, ground cinnamon, cayenne pepper, lemon zest, lemon juice, all‑purpose flour, and kosher salt. Pulse until the mixture is coarse but holds together when pressed.

   Time: PT10M

2. Pre‑heat and Grease Waffle Iron

   Turn the waffle iron to medium‑high heat (about 190 °C/375 °F) and generously spray with non‑stick cooking spray. Let it heat for 2–3 minutes.

   Time: PT3M

   Temperature: 190°C

3. Cook Falafel Waffles

   Scoop a scant 1 cup of the falafel mixture onto the center of the iron, spreading it close to the edges. Close the lid and cook for about 5 minutes, or until the exterior is golden‑brown and crisp.

   Time: PT5M

   Temperature: 190°C

4. Keep Waffles Warm

   Transfer cooked waffles to a wire rack set over a baking sheet and place the rack in a warm oven (about 90 °C/200 °F) while you finish the batch. Re‑spray the iron before each new waffle.

   Time: PT5M

   Temperature: 90°C

5. Make Lemon Yogurt‑Tahini Dressing

   In a mixing bowl, whisk together Greek yogurt, tahini, olive oil, honey, lemon juice, ground cumin, a pinch of cayenne, and kosher salt until smooth.

   Time: PT5M

6. Prepare Crunchy Veggie Slaw

   In a large bowl combine sliced red cabbage, carrot, radishes, red onion, chopped cilantro and parsley. Toss with about half of the yogurt‑tahini dressing, reserving the rest for drizzling.

   Time: PT10M

7. Plate and Serve

   Place a falafel waffle on a plate, top with a generous mound of crunchy slaw, drizzle extra dressing, sprinkle flaky sea salt, add a lemon wedge, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

235

Protein

9 g

Carbohydrates

28 g

Fat

11 g

Fiber

6 g