Falafel Waffles and Chickpea Salad

This fun take on classic comfort food from The Tasteful Tribe has it all — it combines flavorful ingredients and LOTS of veggies with simple preparation, resulting in a great addition to your meal-prep repertoire.


What you’ll need:


• 1 15 ounce can of chickpeas (garbanzo beans), drained and rinsed
• 1/4 cup parsley, chopped
• 1/4 cup red onion, chopped
• 3-5 cloves of garlic
• 1/2 tablespoon smoked paprika
• 1/2 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon chipotle chile pepper
• 1/4 teaspoon ground gloves
• salt and pepper to taste
• zest of 1 lemon
• juice of two lemons (about 3-4 tablespoons)
• 2 teaspoons baking powder
• 2 tablespoons arrowroot or cornstarch
• 1 egg

*This will make 7-8 mini waffles

Creamy Cucumber and Chickpea Salad

• 1/2 cup honey Greek yogurt
• 2 tablespoons olive oil
• zest and juice of 1 lemon
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, chopped
• 1 tablespoon parsley, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1 15 ounce can chickpeas, rinsed and drained
• 1 teaspoon garlic powder
• salt and pepper to taste


To make the waffles; add the ingredients in a food processor and pulse until smooth yet still a little chunky.

Preheat and season a mini waffle maker with nonstick spray. Add the mixture, about 2 tablespoons at a time to the waffle maker. Cook for 6-7 minutes and set aside.

For the salad; in a medium-sized bowl combine all ingredients making sure to coat with the Greek yogurt and olive oil.

Assemble into 4 meal prep containers; Add 1-2 waffles in the main compartment and the salad mix into the other. Serve with Tahini, optional.


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