Name: Falafel Waffle
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT8H20M0.000S
Yield: 4 servings
Ingredients: 4 cups dried chickpeas; 1 cup split dried fava beans, without skins; 4 cups fresh parsley (flat or curly), roughly chopped; 1 head garlic, roughly chopped; 1 small leek (or 1/2 cup chopped leeks), roughly chopped; 1 medium yellow onion, roughly chopped; 1 green bell pepper, roughly chopped; 1 tablespoon whole coriander seeds; 1 tablespoon whole cumin seeds; 1 tablespoon whole fennel seeds; Salt; Oil, for frying, or nonstick cooking spray, for the waffle iron

Directions

Special equipment:

a deep-fryer or deep-fry thermometer or a waffle iron

Soak the chickpeas and fava beans overnight. Grind the beans, parsley, garlic, leek, onion and bell pepper in a meat grinder, double grinding if desired, to get a smoother texture. (Extra batter can be frozen at this stage for later use.) Mix in the coriander, cumin, fennel and salt right before cooking, or the batter will turn.
Heat the oil to 375 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer or preheat a waffle iron.
Use a falafel maker or hand-form the batter into flattened balls (to ensure even cooking). Deep-fry the falafel until they float to the top and the number of bubbles emanating from each falafel decreases significantly. Or, for falafel waffles, spray a waffle iron with nonstick spray, add a lump of batter and cook until brown and crispy on the outside but still green and soft inside.