Take everything you know about falafel and throw it out the window. These Edamame Falafel Waffles are chickpea-free, filled with delicious Asian flavor, and easy to make! Plus they’re vegan. And since you cook them in your waffle iron, they require very little oil. Top it with a bed of spinach and make a very healthy and well rounded meal in no time.
This post was sponsored by Sprouts. Thank you for supporting the partnerships that allow Brewing Happiness to grow and exist. xoxo.
- 2 cups Sprouts Brand frozen edamame
- 1/2 cup edamame hummus (sub regular hummus)
- 1 cup scallions, roughly chopped
- 1/4 cup shallot, roughly chopped
- 1 tablespoon miso paste
- 2 garlic cloves
- 1/2 teaspoon coriander
- 1 lime, zested
- pinch of salt
- dash of cayenne
- dash of pepper
- 1/2 cup Sprouts Brand all purpose flour
- sesame seeds
- chives, diced
- Sriracha (optional)
Bring a large pot with 4 cups water to a boil. Add in frozen edamame, cook for 4 minutes. Drain the pot and let the edamame cool slightly.
Once cooled, add 2 cups of your edamame to a food processor, fitted with an S-blade. Add in all other ingredients, except the all purpose flour.
Process for a couple of minutes, until it is paste-like.
Add in all purpose flour and pulse until combined.
Heat a waffle iron over medium-high heat and grease with oil.
Once hot, scoop about 1/3 cup of the batter onto the waffle iron. Cook for 7 minutes. Do this for all 4 waffles.
Top your falafel waffles with spinach, edamame, sesame seeds, tahini and Sriracha.
I tested eleven versions of a vegan Angel Food Cake. I exchanged hard emails and had tough phone conversations. Charlottesville happened. I turned 25 years old. I watched the moon eclipse the sun. My face broke out in acne like a 13 year old. I found out that my living situation is going to have to change.
Things have felt heavy and hard and strange. I have had to fight tooth an nail to remain steady in the midst of it all. There has been a sort of dry heaving in my soul for some solid ground, and this week gave no reprieve.
Except this recipe. After using close to 20 cans of aquafaba for the angel food cake recipe, I have a stockpile of chickpeas. Seriously, if you need chickpeas -hit your girl up. So I decided try Ashlae’s recipe for Falafel Waffles to use up some of my chickpeas, and it was delicious. Shortly after I got an email from my favorite grocery store, Sprouts, about developing a recipe with their new product – frozen edamame. And that’s when the idea for these Edamame Falafel Waffles hit me.
The PTSD from my angel food cake failures left me feeling like I was sure this recipe wouldn’t work. So I kept it pretty close to Ashlae’s recipe, to hopefully prevent failure (that somehow seemed imminent.) But it worked. First try. I nearly cried.
In that moment I sat and thought about why some things just *work*, and others take a lot of work. I considered how quickly solar totality can happen in the same week that centuries of systemic racism proved it wasn’t dead. I saw the speed at which life plans can change next to the length of twenty five years. And I marveled at how easy a falafel recipe can be compared to an angel food cake.
When I think about facing tough moments in life – grief, starting over, moving on, reinventing yourself, finding home, fighting for truth, etc. I am reminded that there is no way around the hard things in this life. They are like a dark tunnel. The fastest way to the other side is by walking into that tunnel – running even. But it is dark, and it is unknown, and it won’t be easy. Life often isn’t. But when we dive into the hard things instead of avoiding them, we often find ourselves on the other side much quicker than if we avoided them.
Life can’t all be recipes that work on the first try. In fact, life usually takes 11 tries. But it means it’s all worth it. By doing the hard thing, you are often doing the right thing. Walk through that tunnel. There is light on the other side. (And – if you’re lucky – falafel waffles!) xo.