Herby falafel waffles
You’ve never seen falafel served like this! Take your favourite falafel mix and use it to whip us this moreish brunch or breakfast-for-dinner style meal. We’ve topped these herby falafel waffles with a poached egg, hummus and sweet tomatoes for the most delicious meal.
Ingredients
Method
Ingredients
- 600g pre-made falafel mix
- 125g cherry tomatoes, quartered
- Large handful of fresh mint
- Large handful of fresh parsley
- 1 lemon
- ½ cup hummus
- ½ cup cucumber yoghurt or tzatziki
- 4 eggs, poached
Equipment needed: waffle maker
Method
- Preheat your waffle iron. Once hot, brush with oil to grease, then spread a quarter of the falafel mixture onto the iron and cook until golden.
- Repeat with the remaining falafel mixture, then set aside. Roughly chop half of the fresh herbs and combine with the cherry tomatoes, seasoning and the juice of half a lemon.
- In a small bowl, combine the hummus with enough water to create a drizzling consistency.
- Place one waffle on each plate, then top with the fresh tomatoes. Lay a poached egg on top, then add a dollop of cucumber yoghurt and drizzle with hummus.
- Garnish with the remaining herbs and lemon, then serve and enjoy.
Top tip
To perfectly poach an egg, simply bring a saucepan of water to a boil with a generous splash of white vinegar. Swirl the water to create a vortex, then gently crack the eggs one at a time into the pot and allow to poach until cooked to your liking.
If you don’t have a waffle iron, simply pan-fry falafel in a drizzle of oil and serve as per the recipe.