Falafel waffles

Falafel waffle

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.


GARBANZOSIsraeli salad thingsMakin' falafel waffle batterUntitledBlendedFresh AFNaked falafel waffleBlue MooseBlue Moose original hummusFalafel waffleFalafel waffle

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
Israeli salad
Pitted olives
Your favorite tahini

Wedge of lemon (for each waffle)
Fresh parsley and cilantro
, finely chopped
Sesame seeds

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


Falafel waffle leftovers


  • Reply dixya @food, pleasure, and health 13 June 2017 at 10:07 AM

    im so happy for you guys……i wish i could say the same but we are slowlyyyyyyyyy getting there.

    i love the idea of falafel waffles and im more than okay with canned garbanzos if that yields beautiful waffles.

  • Reply Jonathan 13 June 2017 at 11:45 AM

    Falafel Waffles for the win.

  • Reply Scully 13 June 2017 at 1:27 PM

    If you weren’t married, or lived in Utah, I’d be proposing right now. However you are, and you don’t, so I’ll just say that you’re the goddamn best and I adore you. This recipe is my everything.

  • Reply Jenny 13 June 2017 at 5:36 PM

    Love this idea! (And I love falafel, too.)

  • Reply dana 13 June 2017 at 5:53 PM

    UM YES. This sounds amazing!

  • Reply Ashley 13 June 2017 at 7:30 PM

    OMG. These sound insaaaane! My husband is going to love you for these. And, yayyyy, Blue Moose! xo

  • Reply Leah 14 June 2017 at 1:46 AM

    These look incredible!

    (also: I think “falafel waffle” is my new favorite thing to say)

  • Reply Aimee 14 June 2017 at 6:46 AM

    Man. This recipe just solidified it – I seriously need to get myself a waffle maker.

  • Reply Susie @ Mile High Dreamers 14 June 2017 at 2:24 PM

    Oh yessss, ANOTHER way to use the waffle maker! Ben is going to go bananas over this recipe, we’ve been trying to mix up our dinner routine lately.
    I absolutely love Moxie in Denver – they have so many great veg options! There’s also a little bakery in Louisville called Moxie Bread Co. you should try. Their stuff is HEAVEN (we’re obsessed with the King Egg).

    Thoughts and love for the remaining tunnel time. So crazy to look back on those heart squeezing periods in life and believe that you got out of it in one piece. But the love and passion you put into your food is a reflection of what you’ve put in your life, and many (myself included) admire you for that!

  • Reply Hannah 15 June 2017 at 6:58 AM

    You were right. I opened the waffle iron to take a peek and the waffle stuck to both of the plates. I closed it, acted like nothing happened, let it cook for 5 more minutes and it turned out just fine. Ok, it may have been a little unsightly. ;) Thankfully it was nothing that couldn’t be hidden by a spoonful of hummus and Israeli salad.

    Blue Moose is my favorite hummus and I’m happy to know it’s OL approved! Have you tried the pesto? It’s delicious.

  • Reply Chelsea I Baked Greens 15 June 2017 at 9:52 AM

    I literally convinced myself that I dreamed about this post- that you hadn’t actually posted it, and my subconscious was just calling out for more OLC recipes (it always is…). It was so shocking when I saw these Falafel Waffles were REAL. I know what we’re having this weekend after we go strawberry picking!!

  • Reply Weekly Reads 20 - The Hoot Eats 18 June 2017 at 5:08 PM

    […] Falafel waffles!! Why did I get rid of our waffle maker again? […]

  • Reply Jodi 19 June 2017 at 5:08 AM

    Ah yeah! What a feeling that must be! Congratulations lovely lady, the light is NEAR! Run, run, run with all your might. Enjoy this time, you are so right – it is all those tough times that make us who we really are. And gosh these waffles. x

  • Reply Edie 20 June 2017 at 1:06 PM

    Pinning this! TY TY.

  • Reply Violet 20 June 2017 at 4:14 PM

    Oh my gosh, I work at Moxie!!! That’s my favorite thing on the menu, I’m so thrilled you love it! Can’t wait to try your version :)

  • Reply Chelsea @ Chelsea's Healthy Kitchen 20 June 2017 at 6:21 PM

    I wish we had that hummus brand here in Canada because all the hummus brands we can buy here seriously suck. They have some weird artificial taste to them that I just can’t stand since starting to make my own hummus. Except I make my own hummus like twice a year so I usually end up relying on the store bought stuff anyways haha. Next time I make a homemade batch though, these falafels will definitely be on the menu!

  • Reply Erica 21 June 2017 at 6:34 AM

    Randomly popping in after many months of silently reading to say that I’m now definitely making falafel next week, and will be waffling because holy shit what a great idea. Also your choice of toppings are A+++.

  • Reply Lauren 21 June 2017 at 9:24 PM

    This is a stunning recipe! I really like the addition of fresh herbs. Such great ideas!

  • Reply Melanie 22 June 2017 at 7:52 AM

    Uhh, just made these last night and they were incredible. The Israeli salad takes it over the top! I used regular old store-bought hummus, and it was still incredible. I also mixed some dill/lemon/parsley into yogurt and plopped that on top. This method makes cooking falafel MUCH easier!

  • Reply Rainbow 8 July 2017 at 5:20 PM

    Have you seen the Falafel Waffle song with Lily the pink unicorn? Once it is in your head it never goes away!! I’ve yet to make these, but I will. And I will sing about falafel waffles the whole time 😉

  • Reply Jill Roberts @ WellnessGeeky 20 December 2017 at 2:40 AM

    Gorgeous photos and amazing looking falafel waffles! I am obsessed with healthy food! I’ll definitely try it! Thanks a lot for sharing!

  • Leave a Reply