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These falafel waffles are crisp on the outside, tender in the center, and packed with fresh herbs. They deliver everything you love about falafel, but cooked in a waffle iron for a faster, cleaner, and fun vegetarian dinner. Cook and freeze a big batch for easy make ahead meals (just pop one in the toaster to heat!).
These are best served with a big dollop of creamy Greek yogurt tztaziki or homemade hummus!
save this recipe!The easiest way to make falafels
- Crispy exterior with a soft, herby center
- The falafel without frying – no messy oil
- Easy vegetarian protein for dinner or meal prep (12 grams protein per waffle!)
- Holds together well for wraps, bowls, or dipping
Reader rating
“Love this recipe, tastes just like falafel. Paired really well with a quick coconut yogurt tzatziki sauce. Husband liked it too, he’s a meat man.” —Jane
Key Ingredients
Jump down to the recipe card for exact measurements.
- Chickpeas: Provide structure and protein while staying tender when not over-processed. These are easy falafel with canned chickpeas, but you can also use cooked dried garbanzo beans.
- Fresh herbs: Parsley, cilantro, and dill add freshness and classic falafel flavor without overpowering.
- Egg whites: Act as a clean binder that helps the waffles hold together and crisp evenly. (This isn’t traditional in falafel, but we need it in this version.)
- Flour: Adds light structure without making the mixture dense.
- Cumin and coriander: Bring warmth and depth that make these taste unmistakably like falafel for this savory waffle recipe.
- Lemon zest: Brightens the mixture and balances the richness from cooking. Just be sure not the zest the white pith.
Can I make these gluten-free?
You sure can! This savory waffles recipe works great with a 1:1 gluten-free flour in place of all-purpose flour. You can also check out my sheet pan freezer falafels and baked falafels for similar gluten free options.
meal prep falafel waffles
This chickpea waffle recipe is awesome for meal prepping, because if you already have the waffle iron going, why not make a lot!
Freeze any leftovers with parchment paper layered in between. This helps them not stick to each other, so you can easily pop one or two out for an easy falafel dinner or high-protein savory breakfast. Then just cook them in the air fryer or toasted to reheat!
plays well with…
This is a great option for an easy falafel dinner or high-protein savory breakfast. Here are some of my favorite pairings for both of these ideas:
- Easy Tzatziki Sauce: For your meatless meal idea, keep it simple with falafels and dip or hummus!
- Mediterranean Mason Jars: If you need a protein-packed vegetarian lunch, whip up these jars but skip the chickpeas and bring some falafel waffles instead.
- Easy Sheet Pan Eggs: Add some Mediterranean flair to these eggs for a Mediterranean brunch idea alongside your waffles.
We also love tofu waffles for another non-traditional waffle recipe!
Easy Falafel Waffles (High Protein)
Ingredients
- ½ medium white onion
- 2 15-oz cans chickpeas, drained, 425 g each
- 3 cloves garlic
- 1 cups Italian parsley, aka flat leaf parsley, thick stems removed
- ½ cup cilantro, thick stems removed
- ¼ cup dill, thick stems removed
- 2 Tbsp flour, can sub chickpea flour for gluten-free
- 1 Tbsp lemon zest, grated
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp ground black pepper
- ½ cup egg whites, 120 mL
- To cook: cooking spray
- To serve: hummus or tzatziki
Instructions
- Blitz Chickpeas: Add ½ medium white onion (cut into chunks) into your food processor. Drain 2 15-oz cans chickpeas, then add them. Pulse until everything is broken down.Depending on the size of your food processor, you may need to work in batches or stir a few times between blending.
- Add Herbs: Either remove half of the chickpea mixture or scooch it to one side of the food processor, then add 3 cloves garlic, 1 cups Italian parsley, ½ cup cilantro, and ¼ cup dill. Pulse until blended.
- Stir: Transfer mixture to a large bowl, then stir in remaining ingredients.
- Cook: Preheat your waffle iron to medium heat. Grease it very well with cooking spray. Pour one scant cup of falafel mix into the waffle iron, gently spreading it out a little. Shut the lid, but do not press down hard. Let cook for 15 minutes. Do not try to open until fully cooked. You'll know it's finished when steam stops rising from the waffle iron and it releases easily.*
- Serve warm with hummus or tzatziki!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Love this recipe, tastes just like filafel. Paired really well with a quick coconut yogurt tzatziki sauce. Husband liked it too, he’s a meat man.
I’m so happy to hear it was a hit, Jane! 😀
What can you use if you dont have a waffle iron?
This falafel batter can be cooked on a sheet pan and then once cooled you can cut it into rectangles to serve!
Do you think this would work as a pancake/fritter? I don’t think I have a waffle maker
Yes!!
Do you think that aquafaba would work instead of the egg whites?
I haven’t tested this recipe with aquafaba so I really can’t say for sure. I have a similar recipe that bakes falafel on a sheet pan and readers have had success using aquafaba there, but I think the waffle iron could make it a little tricky. If the waffle isn’t cooked fully then the waffle has a tendency to break and I’m worried that it really needs the egg whites to help bind everything together to prevent breakage.
Do you know if vegan egg or flax egg will work?
I haven’t tested this one with a vegan alternative, so I really can’t say for sure. These can be a little finicky if not cooked all the way with the waffles breaking in the iron. So to be on the safe side you might just do a tester and then if it doesn’t work cook the rest on the stove. But if you do try it I would love to hear how it goes!
Deborah, I was wondering about the flax egg, too. Please let us know if you try it and what the outcome is. 🙂
Just made ama while I opted to use cilantro and dill as we’re not parsley fans, I also added some drained hot diced tomatoes and boy are they delish!!🤌
I’m so happy to hear that you loved them, Deborah! Happy eating!
This looks amazing! I only have a mini waffle maker though. What should I reduce cooking time to? Can’t wait to make them 🙂
It’s a bit hard to say! The cooking time is really based on when the waffle iron easily releases. If you try to open it too early, the waffle will just break. Sometimes I just consider the first waffle a test, so you might reduce the time a bit and then adjust from there 🙂
Could you make these using a flax egg instead of egg whites?
Unfortunately I haven’t tested this one with a vegan alternative yet, so I can’t say for sure if it would work. If you end up testing it, I’d love to hear how it goes! And if it doesn’t work, you should be able to cook it on the stove instead as a back up option!