Recipe: Falafel Waffle with Savoury Booza

An entirely different way to enjoy this Arabian staple
ByJasmine BandaliSunday , 07 June 2015
Recipe: Falafel Waffle with Savoury Booza

MAKES 20

INGREDIENTS
FOR THE FALAFEL MIX

2kg dry chickpeas, soaked overnight
1.5kg split broad beans, soaked overnight
300g onions
200g garlic
100g mint leaves
30g salt
30g cumin powder
20g white pepper
300g fresh parsley

FOR THE WAFFLE BATTER
140g sugar
500g flour
200ml milk
3 eggs
20g bicarbonate of soda

METHOD
1      Wash and dry the chick peas and broad beans. Mix with all falafel ingredients.
2      Mince the falafel mixture in a meat mincer to make a fine paste.
3      To prepare the waffle batter, mix the eggs, sugar, milk and soda to form a runny consistency.
4      Mix the falafel and waffle mixes together until they form a smooth batter. Set aside for 15 minutes.
5      Heat a waffle machine and lightly grease.
6      Pour the batter into the waffle machine and close the lid until done.
7      Serve hot accompanied with a selection of savoury booza.

Sweet Potato Booza
MAKES 2 LITRES
‘Booza’ is the Arabic word for ice cream. Try a selection of these savoury concoctions to bring your falafel waffles to life!

INGREDIENTS
1.8kg sweet potatoes
1 tbsp salt
1 tbsp lemon salt
225g tahina paste
400g yoghurt
20ml olive oil

METHOD
1      Roast the potatoes for an hour at 175C. Once cooked, allow to cool.
2      Remove the skin of the potatoes and place in a blender, adding yoghurt, tahina paste, salt and lemon salt and blend it for 4 minutes.
3      Remove from the blender and transfer to an ice cream container. Place in the freezer to set for at least 12 hours.
4      Once frozen place the mixture in an ice cream machine to blend again to become smooth.

Beetroot Booza
MAKE 2 LITRES
INGREDIENTS

2kg beetroot
1 tbsp salt
1 tbsp lemon salt
250g tahina paste
250g fresh labneh
10ml olive oil

METHOD
1 Roast the beetroot for 30 minutes at 170C. Once cooked, remove from the oven and allow to cool.
2 Remove the skin of the beetroot and place in a blender, adding fresh labneh, tahina paste, salt and lemon salt. Blend for 4 minutes.
3 Remove from the blender and transfer to an ice cream container. Place in the freezer to set for at least 12 hours.
4 Once frozen, place the mixture in an ice cream machine to blend again to become smooth.

Hummus Booza
MAKES 1 ½ LITRES
INGREDIENTS

1.5kg dried chickpeas
250g tahina paste
1 tbsp salt
1 tbsp lemon salt
70g baking soda
Iced water

METHOD
1 Soak the chickpeas for one day and then wash them through.
2 Add baking soda and a large amount of water to a pan, set over a high heat. Add the chickpeas. Once boiling, reduce the temperature, cover, and allow to simmer for two hours.
3 Once cooked, remove the pot from the stove, and add cold water. Rub the chickpeas to remove their skins. Allow to cool.
4 Place the chickpeas in a blender, adding tahina paste, salt and lemon salt. Blend for 10 minutes with iced water.
5 Remove from the blender and transfer to an ice cream container. Place in the freezer to set for at least 12 hours.
6 Once frozen, place the mixture in an ice cream machine to blend again to become smooth.

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