Crisp Spelt Falafel Waffles with Lemon Tahini Sauce

Spelt falafel waffles with tahini are chickpea and herb batter cooked in a waffle iron instead of a pan of hot oil. The outside turns crisp. The inside stays soft and green with parsley.

Wholemeal spelt flour binds the batter without egg. It adds a mild, nutty flavour and keeps the waffles vegan. The batter is thick, so you spoon it in and press it flat.

Each waffle cooks for 6 minutes. The edges crisp, the centre stays tender, and the lemon tahini sauce adds a cool, tangy contrast.

You can cook a full batch, freeze it, and reheat in the oven when needed. The steps stay clear and the method suits beginners.

Why You'll Love This Recipe

Crisp edges and soft centres without any deep frying
Vegan, egg-free, and bound with wholemeal spelt flour
Cooked waffles freeze well and reheat crisp in the oven
Budget-friendly pantry ingredients, mostly canned chickpeas and spices

Chickpea herb batter pressed into an open waffle iron with a spoon, green flecks visible, oil brushed on the plates

Ingredient Notes

canned chickpeas: Two 400 g cans give about 480 g drained. Rinse them and pat them dry with a clean towel so the batter stays thick.
wholemeal spelt flour: It binds the batter and adds a nutty flavour. White spelt flour works at the same weight, and plain wheat flour also works.
tahini: Stir the jar well before measuring. The sauce looks split at first, then turns smooth once you add the water.
fresh coriander: It is optional. Replace it with 15 g more parsley if you prefer a milder herb flavour.
baking powder: It gives the dense batter a little lift, so the centres stay tender instead of pasty.

Family table with a board of falafel waffles, a jug of lemon tahini, and bowls of salad, flatbread, and pickles

Prep Time 15 mins

Cook Time 26 mins

Rest Time 10 mins

Total Time 51 mins

Cooking Method: Mixed

Cuisine: Middle Eastern

Courses: Lunch

Difficulty: Easy

Cooking Temp: 120 C

Servings: 4

Estimated Cost: 1.80

Calories: 340

Best Season: all_year_round

Dietary: Contains gluten (spelt), Dairy-Free, Egg-free, High Fiber, Vegan

Description

A thick chickpea and parsley batter bound with wholemeal spelt flour and pressed into a waffle iron, so you get crisp ridges without a pan of hot oil.

Ingredients

Falafel waffles

2 canned chickpeas (x 400 g cans (about 480 g drained); drained, rinsed, and patted dry)
100 g wholemeal spelt flour
30 g fresh flat-leaf parsley (leaves and tender stems)
15 g fresh coriander (optional)
1 onion (small (60 g); quartered)
3 garlic cloves (peeled)
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp fine sea salt
1/2 tsp black pepper
1 tsp baking powder
3 tbsp olive oil (for the batter)
80 ml cold water
1 tbsp olive oil (for brushing the waffle iron)

Lemon tahini sauce

60 g tahini ((4 tbsp); well stirred)
45 ml lemon juice ((3 tbsp); freshly squeezed)
1 garlic clove (small; finely grated)
60 ml cold water (plus more to thin)
1/4 tsp fine sea salt

To serve

150 g cucumber (diced)
200 g cherry tomatoes (quartered)
10 g fresh mint leaves (torn)
1/2 tsp sumac (optional)

Instructions

Make the sauce and salad

1
Whisk the tahini, lemon juice, grated garlic, and salt in a small bowl. It tightens into a thick paste first. Add the cold water a tablespoon at a time, whisking, until the sauce pours like single cream. Dice the cucumber, quarter the tomatoes, and toss them with the mint and sumac. Set both aside.

Make the batter

2
Drain and rinse the chickpeas, then pat them dry with a clean towel. Dry chickpeas keep the batter thick.
3
Add the onion, garlic, parsley, and coriander to a 2.5 L / 10-cup food processor. Pulse about 8 times until finely chopped. Add the chickpeas, spelt flour, cumin, ground coriander, salt, pepper, baking powder, 3 tbsp olive oil, and the water. Pulse 10 to 12 times until the batter is coarse and holds together when pressed, with a few chickpea pieces still visible.
4
Leave the batter in the processor bowl for 10 minutes. The spelt flour absorbs the moisture and the batter firms up.

Cook the waffles

5
Heat the oven to 120 C / 250 F and set a wire rack on a 33 x 46 cm / 13 x 18 inch baking sheet. Heat a two-slice waffle iron (15 cm / 6-inch waffles) on medium-high for 2 minutes, then brush both plates with olive oil.
6
Spoon about 100 g (a heaped 1/3 cup) of batter onto each section and press it to the edges with the back of a spoon. Close the iron and cook for 6 minutes, until deep golden brown and the steam slows. Lift only then. If the waffle resists, give it another minute, because an early lift tears it. Move the waffles to the rack in the oven.
7
Repeat with the remaining batter in 4 batches of 2 waffles, 8 waffles in total, brushing the plates with a little oil before each batch.
8
Serve 2 waffles per plate with the salad alongside and the tahini sauce spooned over the top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 340kcal

% Daily Value *
Total Fat 26g40%
Saturated Fat 4g20%
Sodium 780mg33%
Potassium 500mg15%
Total Carbohydrate 47g16%
Dietary Fiber 10g40%
Sugars 5g
Protein 17g34%

Vitamin A 400 IU
Vitamin C 10 mg
Calcium 140 mg
Iron 4 mg
Vitamin E 3 mg
Vitamin K 25 mcg
Thiamin 0.3 mg
Riboflavin 0.1 mg
Niacin 3 mg
Vitamin B6 0.3 mg
Folate 120 mcg
Phosphorus 250 mg
Magnesium 60 mg
Zinc 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Dry the chickpeas well so the batter stays thick enough to hold its shape.
Rest the batter for 10 minutes so the spelt flour can absorb the moisture.
Cook each batch for 6 minutes, until deep golden brown and the steam slows.
Brush the plates with olive oil between batches to prevent sticking.

Keywords: spelt falafel waffles, falafel waffles, chickpea waffles, vegan waffles, tahini sauce

Equipment

two-slice waffle iron (15 cm / 6-inch waffles)
food processor (2.5 L / 10-cup)
baking sheet 33 x 46 cm / 13 x 18 inch with wire rack
small mixing bowl and whisk
silicone pastry brush
1/3 cup measure or ladle

Tips

Pat the chickpeas dry with a clean towel before processing so the batter stays thick and crisps in the iron.
Pulse the batter until coarse, like damp couscous, and stop before it turns into a smooth paste.
Press the batter out to the edges of the iron with the back of a spoon so each waffle cooks evenly.
Brush the plates with olive oil before each batch, since chickpea batter sticks more than standard waffle batter.
Hold finished waffles on a wire rack in a 120 C / 250 F oven, not stacked, so trapped steam does not soften them.

Variations

Stir 60 g crumbled feta into the batter for a salty centre, and serve with garlic yoghurt instead of tahini.
Add 1 tsp smoked paprika and a pinch of chilli flakes to the batter for a gentle, warm heat.
Top each plate with a fried egg and sliced avocado to turn the waffles into a brunch dish.

Storage and Reheating

Cooked falafel waffles keep in an airtight container in the fridge for 3 to 4 days. Cool them fully on a wire rack first so steam does not soften the ridges. Store the tahini sauce in a separate jar for up to 5 days.

To reheat, place the waffles on a baking sheet in a 180 C / 350 F oven for 8 minutes, until the edges crisp again. A toaster also works for single waffles. The microwave leaves them soft, so use the oven or toaster when you want crisp edges.

To freeze, layer cooled waffles between sheets of parchment and freeze for up to 2 months. Reheat from frozen at 180 C / 350 F for 12 minutes. The tahini sauce thickens in the fridge, so whisk in 1 to 2 teaspoons of water before serving. Make the salad fresh.

Serving Suggestions

Serve the falafel waffles hot, with tahini sauce spooned over and the cucumber tomato salad on the side. The salad stays crisp and cool against the warm waffle. Two waffles make a satisfying lunch.

For a casual gathering, set the waffles on a board with bowls of tahini sauce, hummus, pickled red cabbage, and yoghurt. Guests build their own plates. The waffles hold in a 120 C / 250 F oven for up to 30 minutes.

Warm flatbread and pickled chillies suit this plate. For children, cut a waffle into strips and offer the sauce for dipping.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-falafel-waffles-with-tahini/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!