I just love mediterranean flavors. I find them to be so crisp, clean, and light so I don’t feel weighed down. I was eating out with a friend one night and I ordered a mediterranean panini that was so good. It had white bean hummus, artichokes, kalamata olives, and cucumbers on it and I knew immediately that I loved the combination. I wanted to use these ingredients in a homemade dish somehow without completely copying the sandwich. FALAFEL! So what if I used white beans instead of garbanzo beans and used artichokes instead of cucumber to make the tzatziki. And…hold on there is more…I will cook the falafel in my waffle iron to decrease the cooking time and make it even faster! (*if you don’t have a waffle iron you can cook these in a frying pan too). These savory falafel waffles with artichoke tzatziki is a quick and healthy recipe that the whole family will enjoy.
These cute savory waffles are really beneficial in many ways. The whole make the perfect little bowls for the delicious toppings and reheating the leftovers is a breeze by popping them into the toaster. You could even make a waffle sandwich with two patties and all of the condiments in the center for a hold in your hand lunch on the go.
Keeping it meatless even just a couple of days a week is really a great way to stretch the budget for healthy foods. Delicious food doesn’t have to be hard or expensive. The only possible out of the ordinary ingredient in this recipe is the tahini paste which can be found at most grocery stores now usually near the nut butters. If you don’t know what to do with tahini check out my salad dressing recipe or creamy hummus.
Im curious…what other uses do you find for your waffle iron other than for traditional waffles?
- 3 cups cooked white beans (cannellini beans)
- 1/4 cup peeled and lightly chopped red onion
- 1 egg or chia egg
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 2 Tbsp coconut oil
- 2 Tbsp flour (I used GF brown rice)
- 1 tsp baking powder
- Tahini Sauce
- 1 8 oz container plain yogurt (or coconut yogurt for vegan)
- 3 Tbsp tahini paste
- Juice of one lemon (about 2 Tbsp)
- 1/2 cup packed parsley leaves
- 1 cup frozen artichoke hearts, defrosted and squeezed dry
- 1/2 tsp salt
- 1 large tomato, sliced or diced
- 1/2 large cucumber, sliced or diced
- 1/2 cup kalamata olives, sliced
- 1/2 cup feta cheese crumbles (optional)
- In a food processor add all of the ingredients for the waffles and process until a everything comes together and is nice and creamy.
- Scrape the batter out with a rubber spatula into a bowl.
- In a preheated and greased (I brush mine with coconut oil) waffle iron (I had mine on medium heat) add the batter. For mine each section takes 1/2 cup of batter.
- ***To cook in a frying pan add coconut oil to the bottom of the pan and heat, drop 1/2 cup fulls of the batter into the hot pan and cook until browned (about 5 minutes), flip over with a spatula and cook on the other side until browned (another 5 minutes).
- Close the lid and cook per manufacturers instructions.
- While the first batch is cooking start the tzatziki.
- In the same food processor add all of the ingredients for the tzatziki and process until everything is chopped and has come together.
- Set the tzatziki aside.
- Remove the waffles once cooked, regrease the iron and continue with the waffles until they are all made. I made about 8.
- Serve with tzatziki and toppings.
- Store leftovers in a airtight container in the fridge for up to one week or in the freezer for one month.
- I like to reheat the leftovers in my toaster.
*choose organic ingredients when possible.