WIW: Waffled Falafel with Tzatziki and Lemon Rice

1 (15 oz) can chickpeas, drained

1 onion, chopped

1/2 C. fresh parsley

2 cloves garlic, chopped

1 egg

2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. salt

1 dash pepper

1 pinch cayenne pepper

1 tsp. lemon juice

1 tsp. baking powder

1 T. olive oil

1 C. dry bread crumbs

 

Mash chickpeas in a large bowl until they form a thick paste; set aside. In a food processor or blender, combine onion, parsley and garlic and process until smooth. Add to mashed chickpeas. In another bowl, mix together egg, cumin, coriander, salt, pepper, cayenne, lemon juice, baking powder, and olive oil. Add to chickpea mixture and stir until combined. Slowly add breadcrumbs until the mixture is no longer sticky but still holds together. Form heaping T. into balls and place the  fridge until you’re ready to cook. Heat up waffle iron, spray with a little cooking spray if your iron tends to stick, and cook falafels for a few minutes until lightly browned. Serve in fresh pita bread with tzatziki, greek salad and lemon rice.

 

(Falafel with rice? Weird. Serve in a pita drizzled!)