This post was created in partnership with Blue Moose of Boulder.
After two long months, I can finally see the light at the end of the tunnel. The one that was as long as it was dark and as terrifying as it was stressful. I’m almost certain I felt every emotion possible while racing through that tunnel and to say that I’m happy to see the light? Well, that would be the Understatement of the Year. It’s been a really (read: really really really really really) rough two months but I’m a firm believer that it’s the rough and gritty and ugly stuff that makes us who we are. You adapt. You hold steady. You shock yourself and wonder HOW THE HELL DID I DO THAT? And when you’re moments away from coming out on the other side – when you can finally see a world that is illuminated at the end of a path that could have easily gotten the best of you – you thank the stars. And then you run like a mad person toward the light.*
The good news is, the end is near. And aside from hooking up the dishwasher and purchasing a few big pieces of furniture (most particular couch-buyer ever, right here), our new place is finished. FINISHED! Sure we have two naked living areas (we managed to squeeze one into our bedroom) and our TV might still be sitting on a cardboard box but we have a home that actually feels like a home so I’m really thankful for that. We also have a 2,000 square foot commercial space that’s so close to being ready for inspection that it makes me want to puke. But the good kinda puke – which I didn’t even realize was a thing until late last week.
Anyway. Enough about tunnels and puking and more about falafel. Falafel waffles, to be exact. I was first introduced to these things at a little eatery in Denver called Moxie. Maybe you’ve been there? They serve a falafel waffle bowl that is outta this world-good and as soon as I took my first bite, I knew I had to recreate it at home (except I forgot about the cumin yogurt so OOPS). I tried and tried and tried but it took half a dozen times before I realized I was approaching the recipe all sorts of wrong. And eventually I decided to give canned garbanzo beans a try because 1) I was desperate for a better texture and 2) what’s the worst that could happen? I get yelled at by falafel purists for putting cooked garbanzo beans in my falafel?
(Please don’t yell at me, falafel purists. I’m so close to the end of the tunnel and I don’t need any distractions. Capeesh?)
But even with canned garbanzo beans, the waffles were still missing something. And believe it or not, the missing something wound up being an ingredient we stopped buying from the grocery store a little over a year ago. Until one day my pal Ashley introduced me to Blue Moose and, next thing I knew, the missing ingredient started making a regular appearance in our refrigerator because we finally found a hummus with flavors that actually taste fresh and a consistency akin to the stuff we devoured on our 24 hour layover in the UAE (which, if you’re wondering, is the stuff that originally ruined us on store-bought hummus).
So, falafel purists, I’ll let you take one hit (because hummus). But not until after you try this recipe. At which point I’ll be outta the tunnel and you’ll realize that hummus in falafel is actually quite nice.
Notes: This recipe uses canned garbanzo beans instead of dried so if you want to go the latter route, use this recipe (but make sure you add 1/2 cup of hummus to the batter). If you open the waffle maker before the waffle finishes cooking through, you run the risk of tearing it in half. You’ve been warned. ;) I use a Belgian waffle maker and recommend you do the same. If using a standard waffle maker, cook the waffles for 5-6 minutes. For larger crowds, this recipe can easily be doubled (so long as your food processor has the capacity) (my little 9-cup babe does not). To switch up the flavors of this waffle, use green chile hummus, roasted red pepper hummus or – my favorite – smoked chipotle hummus.
This post is sponsored by Blue Moose of Boulder, the Colorado-based company that produces small batches of hand-crafted (and preservative-free) hummus (amongst other delicious dips). All opinions are my own and I think Blue Moose rules.
1 15 ounce can garbanzo beans, drained and rinsed
1/2 cup Blue Moose of Boulder original hummus
1 tablespoon extra virgin olive oil
1 small yellow onion, quartered
2-3 garlic cloves, peeled
Zest of one lemon
1/2 cup packed fresh parsley (stems and all)
1/2 cup packed fresh cilantro (stems and all)
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
Heavy pinch of sea salt flakes
1/2 cup garbanzo bean flour
You’ll also need
Blue Moose of Boulder garlic hummus
Romaine lettuce, roughly chopped
Your favorite tahini
Wedge of lemon (for each waffle)
Fresh parsley and cilantro, finely chopped
First things first: preheat a Belgian waffle maker according to the manufacturer’s instructions (see notes above if you don’t have a Belgian waffle maker). I have a temperature setting on mine and set it to medium-high. You should also preheat your oven to 200˚F so that you can keep the waffles warm until you’re ready to serve them. Just make sure you place them on a baking sheet lined with a wire rack, otherwise the bottoms will get soggy.
Let’s make some waffles. Add the garbanzo beans, hummus, olive oil, onion, garlic cloves, lemon, parsley, cilantro, dry spices, and salt to the container of a food processor fitted with the S blade. Process the mixture for about 1-2 minutes – until paste-like – then add the flour and process just until combined. You can either transfer the mixture to an airtight container and store it in the refrigerator for up to three days or you can make the waffles immediately.
To make the waffles, brush your preheated waffle maker with oil (be liberal) then add 3/4 cup of batter to it. Set a timer for 8 minutes. After 8 minutes, check the waffle – if it’s starting to brown but feels slightly tender, give it a couple minutes more. If it’s crisp, take it off and put it in the oven to keep warm.
When you’re ready to serve, top waffles with hummus, lettuce, Israeli salad, etc. Leftovers can be stored in an airtight container for up to two days, but the waffles are best enjoyed fresh.
Yield: 3 waffles