Falafel Waffles with Cucumber Tomato Salad and Easy Lamb Sausage
Falafel balls meet buttermilk waffles for an awesome flavor combination. Great for brunch or dinner, Falafel Waffles are served with fresh cucumber tomato salad, easy homemade lamb sausage and a smear of yogurt. Mix up your weeknight dinner routine with this fun recipe!
Course Breakfast, brunch, Main Course
Cuisine American, Mediterranean, Middle Easten
Prep Time 30minutes
Cook Time 30minutes
8ozpackage of premade falafel balls*
1Call purpose flour
⅓Cbutter melted and cooled
zest of 1 lemon
½Cgreek yogurtplus more for garnish
Tomato Cucumber Salad
2-3roma tomatoes or 1 cup cherry tomatoes
juice of 1 lemon
1gypsy or anaheim pepperoptional
Easy Lamb Sausage
½red onion grated
To make the waffles
If you don't have a food processor, check out my link above to purchase one. I use my processor more than any other piece of equipment in my kitchen. Place the falafel balls into the food processor, and pulse until finely crumbed. Add roughly chopped parsley and pulse until minced. You can also crumble the falafel by hand if you prefer.
Separate the egg yolks from the egg whites. Using a hand mixer, whisk the egg whites until they reach stiff peaks. Combine all of the dry ingredients including the seasonings in a large mixing bowl. Add the falafel to the dry ingredients and mix well. Add cooled butter, buttermilk, egg yolks and lemon zest to the dry ingredients and stir until combined. Last, fold in the yogurt then egg whites, being careful not to deflate the egg whites.
Follow the instructions for the appropriate amount of waffle batter for your machine. For mine, it is ½ C per waffle. I have included a link to purchase the waffle maker I use above. I set my waffle iron to a setting of 3 which is the middle setting for my machine. Once cooked, serve with a smear of yogurt, tomato cucumber salad, and lamb sausage if desired.
The waffles can be frozen and reheated in a toaster.
To make tomato cucumber salad
Cut the tomatoes into 1-inch dice. If using cherry tomatoes, slice in half if the tomato is larger than a quarter. Cut the cucumber into ¼-inch slices. Split the pepper vertically and remove the seeds and ribs. Slice each half into thin strips. Half and peel the red onion. Reserve one half for the lamb sausage, if making. Slice the other half into very thin strips.
Roughly chop the parsley and add to a large mixing bowl with the tomato, cucumber, onion, and pepper. Add the olive oil, lemon juice, salt, and pepper and toss gently to combine.
To make lamb sausage
Use your hands to mix together all the ingredients. Form the meat mixture into a cylinder or football shape. I like this shape over a round meatball because it seems to cook a little faster.
Heat a medium nonstick pan over medium-high heat. Add 1 tsp of olive oil to the hot pan and then add the sausages. Cook on the first side for about 4 minutes or until well browned. Turn the heat down to medium and turn the sausage over. Allow the lamb to cook for another 5 minutes or until cooked through.
*I used Yves Veggie Cuisine brand (see below)
Falafel Waffles with Cucumber Tomato Salad and Easy Lamb Sausage https://cookingandcussing.com/falafel-waffles/