Low Carb Falafel Waffle
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 egg
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp turmeric
- 1/2 white onion diced
- juice of 1/2 lemon
- 2 cups cauliflower rice (a little less than 1/2 head pulsed until rice in a food processor)
- 3 gloves garlic
- 1/2 c. parsley chopped
- 1/4 c. cilantro chopped
- 1/2 c. chickpea flour
- 1/2 c. olive oil
- Carbohydrate 1.49663875 g
- Cholesterol 0 mg
- Fat 0.1561275 g
- Fiber 0.238137499317527 g
- Protein 0.17641875 g
- Saturated Fat 0.01899875 g
- Serving Size 1 1 -4 small waffle (13g)
- Sodium 1.08925 mg
- Sugar 1.25850125068247 g
- Trans Fat 0.026174 g
- Calories 6 calories
For a more traditional Falafel (non low carb) see the recipe notes for one easy substitution!Prepare your chickpea "base" by combining the chickpea flour and oil in medium bowl and reserve for later use in the recipe. The time it takes to prepare the cauliflower should be plenty of time for the base to thicken.In a food processor, add all other falafel ingredients and pulse until well combined. Transfer to your chickpea flour mixture and fold in until you see the batter coming together. A slightly thick batter is desireable if you want a crispier texture. If you'd like a bread-like waffle, add 1/8 to 1/4 cup of water to thin.Heat your waffle iron to medium high and pour a tbsp of olive oil into the bottom well. This helps give you a a crisp fried texture!Spoon a small portion onto the iron and cook for 5-10 minutes or until desired crisp level is met. Serve with herbed feta, greens, and tzatziki!
