I got sick of burning myself deepfrying and panfrying these guys. It also lowers the fat, I guess. Falafel is my friend. I eat it with chopped cucumber, onion,peppers and tomato. I also eat it dipped in hot sauce and maple syrup (Don't judge me.) or yogurt sauce which stays beautifully in the cups made by waffle irons.
Warm your waffle iron. Keep a thoroughly damp towel on a plate and another plate for your falafel waffles. Take about 10 oz quality falafel mix (check ingredients list for bulghur and modified food starch if you can't eat wheat) and mix as directed or as usual. If you are like me and add parsley, garlic and stuff. If you use homemade or doctored falafel dough run it through a food processor or stick blender first so it's not too chunky. Mix in two eggs thoroughly.You can also use flax goo instead of egg if desired (4 tb boiling water & 2 tb ground flax) or commercial egg replacer. Brush or spray olive oil on your waffle iron. Glop in 1/2 cup of your mixture (please measure). Allow to cook until steam stops pouring from the iron. The waffle should not begin to split ...If it does you need more time or to have less liquid. In any case removal of waffles sometimes requires assistance. Wood chopsticks make good unwedging tools. Place complete waffles on plate to cool. Repeat until batter is used up. If iron gets smoky or too crumb covered, steam the towel in the iron for about 30 seconds and resume. In the event of batch cooking or excess waffles (likely as they are quite filling) allow to cool completely wrap in bags and store in freezer up to 1 month. These can be warmed in a toaster or toaster oven.
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