Chicken & Falafel Waffles
Gluten-free waffles made from garbanzo beans (chickpeas) pair perfectly with Moroccan-spiced chicken and cucumber relish. —Arlene Erlbach, Morton Grove, IL
Prep: 30 min. • Cook: 10 min. Makes: 4 servings
³/₄ cup plain Greek yogurt
³/₄ cup chopped peeled cucumber
1 cup chopped green onions, divided
2 Tbsp. minced fresh mint plus additional for garnish
1/₄ tsp. salt
1/₈ tsp. pepper
1 can (15 oz.) no-salt-added garbanzo beans, rinsed and drained
1 large egg
1/₃ cup fresh parsley leaves
41/2 tsp. gluten-free all-purpose baking flour
2 Tbsp. Moroccan seasoning (ras el hanout), divided
11/2 cups shredded cooked chicken
11/2 cups reduced-sugar apricot preserves
³/₄ cup chili sauce
1. Preheat waffle maker. In a small bowl, combine yogurt, cucumber, ¹ ₂ cup green onions, 2 Tbsp. mint, salt and pepper. Cover mixture and refrigerate until serving.
2. Place the garbanzo beans, egg, parsley, gluten-free flour, 1 Tbsp. Moroccan seasoning and remaining
¹ ₂ cup green onions in a blender. Cover and pulse until blended (batter will be thick). Bake waffles according to manufacturer’s directions until golden brown.
3. In a small skillet, mix the chicken, preserves, chili sauce and remaining 1 Tbsp. Moroccan seasoning; heat through. Serve with waffles. Top with yogurt mixture and additional mint.
1 waffle with ²/₃ cup chicken mixture and 1/₃ cup sauce: 491 cal., 10g fat
(4g sat. fat), 104mg chol., 959mg sod., 72g carb. (43g sugars, 5g fiber), 25g pro.