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Chicken and Falafel Waffles

These gluten-free waffles made from garbanzo beans perfectly complement Moroccan-spiced chicken with cucumber relish. They're a savory, low-carb spin on a classic comfort dish. —Arlene Erlbach, Morton Grove, Illinois
  • Total Time
    Prep: 30 min. Cook: 10 min.
  • Makes
    4 servings

Ingredients

  • 3/4 cup plain Greek yogurt
  • 3/4 cup chopped peeled cucumber
  • 1 cup chopped green onions, divided
  • 2 tablespoons minced fresh mint plus additional for garnish
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (15 ounces) no-salt-added garbanzo beans or chickpeas, rinsed and drained
  • 1 large egg, room temperature
  • 1/3 cup fresh parsley leaves
  • 4-1/2 teaspoons gluten-free all-purpose baking flour
  • 2 tablespoons Moroccan seasoning (ras el hanout), divided
  • 1-1/2 cups shredded cooked chicken
  • 1-1/2 cups reduced-sugar apricot preserves
  • 3/4 cup chili sauce

Directions

  • Preheat waffle iron. In a small bowl, combine yogurt, cucumber, 1/2 cup green onions, 2 tablespoons mint, salt and pepper. Cover and refrigerate until serving.
  • Place the garbanzo beans, egg, parsley, gluten-free flour, 1 tablespoon Moroccan seasoning and remaining green onions in a blender. Cover and pulse until blended (batter with be thick). Bake waffles according to manufacturer’s directions until golden brown.
  • Meanwhile, in a small skillet, mix chicken, preserves, chili sauce and remaining Moroccan seasoning; heat through. Serve with waffles. Top with yogurt mixture and additional mint.
Nutrition Facts
1 waffle with 2/3 cup chicken mixture and 1/3 cup sauce: 491 calories, 10g fat (4g saturated fat), 104mg cholesterol, 959mg sodium, 72g carbohydrate (43g sugars, 5g fiber), 25g protein.

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