Looking for a means of cooking falafel without the mess of a deep fryer lead me to my waffle iron. Then much trial and error taught me how to get a crunchy on the outside but still tender on the inside waffle.
For the crunchiness, be sure to heavily oil the waffle iron. Otherwise they are just a bit wimpy. For the tender inside, do not open the waffle iron during the entire cooking time. The waffles will pull apart if you open the lid before the cooking time is over.
As for the garbanzo bean flour, you can substitute whole wheat flour. As a last resort, regular flour will work but the flavor will not be as robust.
15 oz can garbanzo beans, drained and rinsed
½ c hummus
1 T olive oil
1 small onion, quartered
2-3 garlic cloves, peeled
1 T lemon zest, divided
½ c packed fresh parsley
½ c packed fresh cilantro
1 t cumin
¼ t ground coriander
¼ t kosher salt
¼ t cayenne pepper
1 large egg white
½ t baking powder
½ c garbanzo bean flour
Preheat waffle iron. Preheat oven to 200°. Place wire rack on baking sheet.
Place all ingredients except for ½ tablespoon lemon zest, baking powder and bean flour into a food processor. Process 2-3 minutes until the mix has a paste consistency. Add baking powder and bean flour and pulse to blend.
Liberally spray the waffle iron with cooking oil. Place ¾ cup of the batter on the lower plate of the waffle iron and close. Cook for 9 minutes. DO NOT OPEN THE WAFFLE IRON LID. After 9 minutes, gently lift the lid to check for doneness. If it has crisped, remove and place on wire rack on baking sheet. If it is not quite crisp, close lid and cook an additional 2 minutes. Place baking sheet in warmed oven. Do not cover. Repeat process with remaining batter.
Before serving, sprinkle remaining lemon zest evenly over the waffles.