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Falafel Waffle and Dillicious dip

Disclaimer: This title was 100% Wes’ creation. I thought it was absolutely hilarious.

Last night, I tried my hand at homemade falafel. I’ve never actually had falafel the real way before (fried). I’ve only had it one other time and that was a little over a week ago and it came from a box mix.  Having no experience with it whatsoever, I thought it wasn’t bad. However, Wes quickly informed me that the boxed falafel mix wouldn’t hold water against the real thing. So, with that in mind, we had falafel night number two.

Fried food does a number on my body, so it really is only something I will eat 1. on the weekends and 2. after a couple glasses of wine.  Trying to come up with a way that would make the falafel crispy, but not use too much oil, Wes has the idea to use my waffle iron. Great idea. Before I went to work out, I threw together the following ingredients loosely based off of a recipe I found on allrecipes.com

2 cans garbanzo beans
1/3 onion
bunch of parsley
1 tbsp olive oil
1 tbsp water
1.5 tsp turmeric
1/2 tsp cayenne
1 tsp salt
2 tsp cumin
1/2 tsp allspice
1 clove garlic
dash of garlic salt
2 tbsp whole wheat flour
3 tbsp sunflower seeds
1 tbsp tahini

In a food processor, I pulsed the heck out of the beans, onion, parsley, oo, water, turmeric, cayenne, salt, cumin, allspikce, and garlic.  After all that was combined, I pulsed in the wheat flour, sunflower, and tahini.  It then sat in the fridge for about 2 hours looking like this: 

For the “dillicious” dip, I simply mixed the following in my smaller food processor:

1/2 cup fat free yogurt
whole bunch of fresh dill
1 tsp minced garlic
fresh lemon juice
garlic salt

After our respective workout, Wes set out to cook the falafel. He sprayed the waffle iron down with pam and spooned the falafel into the iron as you would a regular waffle. Of course, it is much thicker, so just spread it out to the best of your ability. He also said that about half way through the cooking process, he would spray a little more pam on it to ensure that it was crispy. 

Falafel wrap!

Make a little whole grain cous-cous and tomato cucumber salad on the side, and you are set!  We made wraps out of the falafel using a whole wheat tortilla, then layering a small dabble of cous-cous, lettuce, cucumbers, falafel, topped off with the dill dip. 

I personally think this falafel turned out awesome. Like I said, I have never had it the official way, which seems to be cooked in oil.  But, this way was really delicious and healthy, not to mention filling!  Don’t let the bright yellow color of the falafel scare you.  It’s just the turmeric working its magic 🙂

On an exciting note, I leave for Canada on Saturday!  I’m heading to the farm to visit my grandma, aunts, uncles, cousins, and friends. I am really excited about it. It is definitely going to be such a nice break from the 105 degree temperatures. Although my relatives all like to make fun of me when I pull out the heavy jackets at night. Yes, I know I was born there, but I never lived there. 50 degrees is cold to me!!

Maybe I am a wimp??

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