Diva Tasting: Falafel Waffles and Greens…

Falafel Waffle and Greens


Cooking Spray

2 (15 Ounce) Cans Garbanzo Beans (Chickpeas), Drained And Rinsed

1 Medium Onion, Chopped

2 Large Egg Whites

¼ Cup Chopped Fresh Cilantro

¼ Cup Chopped Fresh Parsley

3 Cloves Roasted Garlic, Or More To Taste

1 ½ Tablespoons All-Purpose Flour

2 Teaspoons Ground Cumin

1 ¾ Teaspoons Salt

1 Teaspoon Ground Coriander

¼ Teaspoon Ground Black Pepper

¼ Teaspoon Cayenne Pepper

1 Pinch Ground Cardamom


Step 1 Preheat a waffle iron according to manufacturer’s instructions. Spray inside of waffle iron with cooking spray.

Step 2 Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork.

Step 3 Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter. You may choose to top with crumbled feta, cherry tomatoes and greek yogurt. Serve on/with pita bread.

Mediterranean Swiss Chard


16 Cups Chopped Swiss Chard or Kale

3 Tablespoons Lemon Juice

2 Tablespoon Olive Oil, Or As Needed

1 Tablespoon Minced Garlic to Taste

2 Teaspoons Soy Sauce

Salt To Taste

Ground Black Pepper To Taste


Step 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.

Step 2Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated. Serves 8


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