Falafel Waffles with Tahini-Cucumber Salad

Name: Falafel Waffles with Tahini-Cucumber Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 70 g chickpea flour; 50 g cauliflower rice, frozen; 50 g cherry tomato; 38 g tahini; 30 g kidney beans, canned; 15 g Greek yogurt; 10 g baby spinach; 3 g parsley, fresh; 1 shallot; 1 egg; 1/4 cucumber; 1/4 lemon; 200 ml sparkling water; 70 g wheat flour; 2 tsp coriander seed; 1 1/2 tsp cumin, ground; 1 tsp baking powder; 1 tsp turmeric; 1 tsp garlic powder; 1 tbsp olive oil; 1 tbsp water

20 min

Veggie

32886

For 2 Portions

70 g

chickpea flour

50 g

cauliflower rice, frozen

50 g

cherry tomato

38 g

tahini

30 g

kidney beans, canned

15 g

Greek yogurt

10 g

baby spinach

3 g

parsley, fresh

shallot

egg

1/4

cucumber

1/4

lemon

200 ml

sparkling water

70 g

wheat flour

2 tsp

coriander seed

1 1/2 tsp

cumin, ground

1 tsp

baking powder

1 tsp

turmeric

1 tsp

garlic powder

1 tbsp

olive oil

1 tbsp

water

pepper

salt

1. All set?

2. Fry frozen cauliflower rice with a little oil 3 min over high heat, stirring regularly. Season with salt and set aside to cool.

3. In a bowl, mix wheat flour and chickpea flour, baking powder, crushed coriander seeds, cumin, turmeric, and garlic powder. Season with salt and pepper.

Falafel Waffles with Tahini-Cucumber Salad

This is how you get the recipe: