It is Fall, this season is all about change as the leaves turn brilliant colors around me. It is also the season for all the warm and cozy spices like cinnamon and cumin, which are BOTH in this falafel. This, unfortunately it is also the season where I freak out about my research project, work through it, re work through it and then hopefully settle on something I am happy with.
I first started doing research in high school, so it has been a while. It was the singular most challenging thing I had done. School at that point was just about putting square pegs in square holes. Research was and is about opening your mind to endless possibilities (and in my case) of the human body and its inner workings. Learning about how the body works is just pure magic. I still remember the first time I came to the realization that I was coming up with the answers and they could not be found in a textbook or nowadays, Google. In some ways, food makes me feel the same way. Coming up with new ideas armed with the knowledge of those who have come before me.
With cooking, you take something that is so mundane and so unassuming like a chickpea and you learn about its seemingly endless possibilities. It can be so many things and assume so many roles. You can make it into brownies, hummus, falafel, or bake them into little crunchy balls. That is what is beautiful about food for me. This falafels change a little when I make it into waffle form. Mainly, I cut out the fat from frying it but in the process and make little pockets for tahini and toppings. I learned a lot about chickpeas and how vastly different dried versus canned can be. Teach me more about chickpeas!
Almost Paleo Cassava Falafel Waffles
Approx 2 servings.
1.25 c chickpeas rehydrated for 24 hrs at room temperature
1/4 c parsley
1/2 c +2 tbsp cilantro
1 tbsp cassava flour
1 tbsp cumin
1 tsp cinnamon
salt(~1 tsp) and pepper to taste
4 cloves garlic
2 cloves garlic
1.5 tbsp tahini
1 tsp cumin
2 pinches of salt
approximately 2 tbsp water
- Add rehydrated 1.25 c chickpeas, 1/4 c parsley, 1/2 c cilantro, 1 tbsp cumin, 1 tsp cinnamon, 4 cloves garlic, 1 tsp salt , and couple twists of the salt shaker to food processor. Blend till the chickpeas are still chunky.
- Add 1 egg and 1 tbsp of cassava to bind everything together. Blend till mixed, usually for a couple seconds.
- Roll into golfball sized balls.
- Heat up waffle iron. I use a Cuisinart one and set it on setting 3, which is right in the middle.
- I can cook up to 4 falafels at once and usually cook at least 2 at a time so the falafels do not get too squished. I found that 4 minutes is perfect for my waffle iron.
Tahini sauce: SO easy
- Throw everything in blender/ food processor and blend! Add water to get it to the consistency you like.