- 1/3 cup vegetable oil, plus more for brushing waffle iron
- 2 tablespoons chopped fresh coriander
- 2 tablespoons plain flour
- 2 tablespoons chopped fresh parsley
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 large egg whites
- 2 cloves garlic, halved
- One 15-ounce can chickpeas, rinsed
- 4 pita breads, halved
- Chopped lettuce, sliced tomato, cucumbers, onions, pickles, pickled beetroot and hard-boiled eggs, for topping
- 1/4 cup store-bought hummus, thinned with water
- Hot sauce, for serving
- Specialty equipment: waffle iron (preferably for thin waffles)
Preheat the oven to 90°C (to keep cooked waffles warm).
Combine the oil, coriander, flour, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas in a food processor and pulse until smooth.
Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the falafel is golden brown and firm in the center, 6 to 10 minutes. Keep the cooked falafels warm in the oven or covered with foil on a plate while you make the remaining falafels.
To build the sandwiches, stuff each pita half with a falafel. Add your choice of toppings, drizzle with the hummus and sprinkle with a few dashes of hot sauce.
Cook's Note: The falafels can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 150°C oven until warmed through and crisp.
Copyright 2013 Television Food Network, G.P. All rights reserved