Falafel waffles
Mint can be beneficial for stomach and intestinal problems, as the herb's essential oils relieve cramps and soothe bothersome bloating. The chickpeas in the falafel cones also promote healthy digestion thanks to their fiber content, which serves as food for the gut flora and provides long-lasting satiety.
Ingredients · Servings 4
- 3 Owner
- 480 g chickpeas (canned; drained weight)
- 2 tsp baking powder
- 6 tablespoons olive oil
- 1 handful of coriander (5 g each)
- 1 handful of parsley (5 g each)
- 0.5 lemon (juice)
- 1 tsp cumin
- Salt
- 1 clove of garlic
- 280g Greek yogurt
- Pfeffer
- 1 handful of mint (5 g each)
Method · 35 min
- Separate the eggs (use the yolks for something else). Place the chickpeas, baking powder, egg whites, and 4 tablespoons of olive oil in a blender. Wash the coriander and parsley, shake dry, set aside a few coriander leaves, add the remaining herbs to the blender along with the lemon juice, cumin, and salt, and blend until smooth.
- Heat a waffle iron, brush it with a little oil, and bake the mixture one after the other to make four falafel waffles. Let them cool on a plate or keep them warm in the oven if desired.
- Peel and chop the garlic, mix it with the yogurt, and season with salt and pepper. Wash the mint, shake it dry, pluck off the leaves, set some aside, finely chop the rest, add it to the yogurt, and stir. Garnish the falafel waffles with a dollop of mint yogurt and coriander and mint leaves.
Don't like coriander? No problem: you can also prepare the falafel waffles with just parsley. Leftover mint can be used, for example, to make an aromatic infused water with cucumber.
- ½ lemon (juice)
