Waffled Falafels and Vegetables Recipe

Step 1: To cook the Waffled Falafel and Vegetables Recipe, bring all the ingredients together and keep them ready

Step 2: Roast Cauliflower and Pumpkin in a 200 degree preheated oven for 20 mins or until roasted (flip once in between)

Step 3: Mix Salad leaves, onions, radish, olives, beets and set aside

Step 4: Whisk together olive oil, lemon juice, salt and cracked pepper using a fork in a small bowl and drizzle on the salad just before serving

Step 5: In a small bowl add Tahini, garlic, lemon juice, salt and pepper

Step 6: Whisk until the mixture is homogeneous

Step 7: Squeeze out the excess water from the sundried tomatoes in hot water (Skip this step if using lemon juice instead)

Step 8: In a food processor, add overnight soaked chickpeas along with soaked and cooked chickpeas, prepared sun-dried tomatoes (or lemon juice), cumin powder, coriander powder, red chillies (or chilli powder), salt, lemon juice, pepper and process into a coarse mixture

Step 9: To this mixture add the chopped coriander, parsley, chopped onion and minced garlic and gently bring everything together

Step 10: Set this mixture aside for half an hour so that the chickpeas soak in all the flavours

Step 11: Now heat the greased waffle iron and make a ball (slightly bigger than a lemon) from the prepared chickpea mixture and press to make the waffled falafel

Step 12: Plate the waffle with roast vegetable salad and sauce dressing (Tahini dressing can be substituted with beaten yoghurt)

Step 13: Serve this Waffled Falafel and Vegetables with a lemon wedge for an added tang

Step 14: Serve Waffled Falafels and Vegetables along with Mediterranean Cucumber Salad for a weekend dinner