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Ingredients:

For the Falafel Mix:

• 2 cups cooked chickpeas
• 2 cloves garlic, minced
• 1 small onion
• 1 cup fresh cilantro, loosely packed
• 1/4 cup fresh parsley, chopped
• 2 tsp cumin, ground
• 1/2 tsp coriander, ground
• 1/2 tsp sea salt
• 1/4 tsp pepper, ground
• 1 cup chickpea flour
• Yogurt Sauce (recipe to follow)
• Tomatoes and cucumbers for topping

Directions:

1. You can used canned chickpeas or dried. If using dried chickpeas, soak them in water overnight and then cook them until tender. Drain chickpeas before using.
2. Place chickpeas in bowl of food processor and pulse a few times to break them up.
3. Add the next 8 ingredients and blend until a crumbly texture is achieved.
4. Add the chickpea flour and mix until fully combined.
5. Transfer mixture to a bowl, cover and place in fridge for 1 hour or more.
6. When ready to cook, preheat waffle maker as you shape mixture into medium sized balls with your hands.
7. If you are using a non stick waffle maker, you may not need any oil on the griddles but use whatever your waffle maker recommends.
8. Cook on medium to high setting for 5-7 minutes. Waffles are lightly browned and crispy when done.
9. Server warm with chopped tomatoes, chopped cucumbers and yogurt sauce.

For the Yogurt Sauce:

• 1 cup coconut yogurt, plain, unsweetened
• 2 tbsp tahini
• 2-3 tbsp lemon juice
• 1 tsp cumin
• 1 clove garlic, finely minced
• 1/2 tsp sea salt
• 1/4 tsp pepper
• water to thin
• Chopped mint, parsley or cilantro (optional)

Directions:

1. Whisk yogurt, tahini, lemon juice, cumin, garlic, salt and pepper together in a small bowl.
2. Taste and adjust lemon juice and seasonings as needed.
3. Thin with water to a consistency that will drizzle well.
4. Add chopped herb of your choice or leave them out. It is delicious either way.

These keep well in the fridge or freezer. Warm up in toaster or on waffle iron. Enjoy!