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A cooked chickpea waffle with a golden-brown crust and visible green flecks sits in a round waffle maker.
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5 from 3 ratings

Easy Falafel Waffles (High Protein)

These crispy falafel waffles are herb-packed and waffle iron–ready for a faster, mess-free twist on classic falafel. Great for make-ahead meals—just toast to reheat!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfasts, Main Dishes
Cuisine: Mediterranean
Diet: Diabetic, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian
Keyword: falafel waffles, falafel without frying, chickpea waffles
Servings: 5 waffles
Author: Sarah Bond

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.
    Chopped chickpeas and onions for falafel waffles in a food processor bowl, viewed from above on a blue tiled surface.
  • 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.
    Overhead view of a food processor containing chickpeas, parsley, cilantro, and dill on a blue tiled surface.
  • Stir: Transfer mixture to a large bowl, then stir in remaining ingredients.
    A glass bowl contains a mixture of shredded vegetables, flour, spices, and eggs, with a wooden spoon resting inside, on a blue tile surface.
  • 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.*
    A wooden spoon spreads a thick, green and yellow batter onto a waffle maker with a blue tile surface underneath.
  • Serve warm with hummus or tzatziki!
    A cooked waffle with visible herbs sits inside an open waffle maker on a blue tiled surface.

Video

Notes

*If waffles stick to waffle iron, continue cooking until iron releases more easily. If it has been over 20 minutes and waffle is still not releasing well, it can be helpful to use a toothpick or skewer. Gently run the toothpick between the waffle iron and the waffle to pop it loose.
If you feel like the waffles are too bland or do not have enough flavor, add a bit more salt. This will help the herbs and spices really pop!
If your waffles aren't crispy: Leave them in the waffle iron longer. They should just easily pop out when fully cooked. 
Storage: Once cooled, you can keep these in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in the toaster or air fryer to crisp up again.

Nutrition

Serving: 1waffle | Calories: 255kcal | Carbohydrates: 36g | Protein: 12g | Fat: 5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 2.1g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 360mg | Potassium: 620mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3200IU | Vitamin C: 18mg | Calcium: 85mg | Iron: 3.6mg
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