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

Ingredient Substitutions

• Instead of Dried Chickpeas: canned chickpeas (drained and rinsed)
• Instead of Egg: flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fresh Parsley: flat‑leaf parsley
• Instead of Fresh Cilantro: fresh basil
• Instead of Ground Coriander: coriander seeds, toasted and ground
• Instead of Cayenne Pepper: red pepper flakes (1/2 tsp)
• Instead of Lemon Juice: lime juice
• Instead of All‑Purpose Flour: gluten‑free flour blend
• Instead of Kosher Salt: sea salt
• Instead of Non‑stick Cooking Spray: brush with oil
• Instead of Whole‑Milk Greek Yogurt: plain regular yogurt
• Instead of Tahini: almond butter (different flavor)
• Instead of Olive Oil: vegetable oil
• Instead of Honey: maple syrup
• Instead of Lemon Juice (for dressing): lime juice
• Instead of Cayenne Pepper (for dressing): red pepper flakes
• Instead of Red Cabbage: purple cabbage
• Instead of Carrot: daikon radish
• Instead of Radishes: thinly sliced cucumber
• Instead of Red Onion: white onion
• Instead of Fresh Cilantro (for slaw): fresh parsley
• Instead of Fresh Parsley (for slaw): fresh cilantro
• Instead of Flaky Sea Salt: regular kosher salt

Equipment Needed

• Food Processor
• Waffle Iron
• Mixing Bowl
• Whisk
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Wire Rack
• Oven (optional)
• Spray Bottle (cooking spray) (optional)

Critical Steps — Do Not Skip

• Ensure the falafel mixture is not over‑processed; it should stay slightly coarse.
• Grease the waffle iron well before each waffle to avoid sticking.
• Transfer waffles to a wire rack immediately to keep the bottom crisp.

Chef Tips from the Video

• Add a pinch of baking soda to the falafel mixture for an extra fluffy interior.
• For extra crunch, sprinkle a thin layer of toasted sesame seeds on the waffle just before serving.
• Use a citrus zester on the lemon rind for more aromatic zest.

Troubleshooting

Storage

Refrigerator: Store waffles and slaw in separate airtight containers for up to 3 days.

Freezer: Freeze cooked waffles in a single layer on a tray, then transfer to a zip‑top bag; reheat in a toaster oven for 5‑7 minutes.

Room temperature: Do not leave assembled waffles at room temperature for more than 2 hours.

Make-Ahead Tips

• Blend the falafel mixture a day ahead and refrigerate; give it a quick stir before cooking.
• The yogurt‑tahini dressing can be made up to 3 days in advance and kept chilled.
• Slice and store the slaw veggies separately; toss with dressing just before serving.

Frequently Asked Questions