Fawaffle with Hummus

For the Fawaffle with Hummus, first preheat the waffle iron to medium temperature. Preheat the oven to the lowest setting.

Drain the soaked chickpeas and blend in a food processor with the onion and garlic until well chopped but not completely pureed.

Add the parsley, olive oil, flour, salt, cumin, coriander, baking powder, black pepper and cayenne pepper and blend until finely pureed.

Spray both baking surfaces of the waffle iron with baking release spray. Spoon about 60 ml of the mixture per fawaffle onto the waffle iron, leaving some space between each portion to allow the fawaffle to spread.

Close the lid and bake for about 5 minutes. Remove the fawaffle from the waffle iron when they are cooked through and evenly browned.

Repeat steps 4 and 5 with remaining falafel batter.

Keep finished fawaffle warm in oven.

To make the hummus, shell the chickpeas: fill a large bowl with water, add the chickpeas, and rub them gently to loosen as many shells as possible. The shells will float to the surface, skim them off there. It is not necessary to shell every single pea, the unruly ones can be left as they are.

Coarsely puree the chickpeas in a food processor or with a hand blender.

Add garlic, ¼ tsp salt, olive oil, tahini and lemon juice and puree until very fine. Season to taste and add more salt or z if desired.

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