Falafel Flax Waffles with Maple Tahini Sauce

 Source: Falafel Flax Waffles with Maple Tahini Sauce, Renee Kohlman

Source: Falafel Flax Waffles with Maple Tahini Sauce, Renee Kohlman

Get out your waffle iron and mix up a batch of these savoury flax falafel waffles.Drizzled with maple tahini sauce and topped with tomato salad. The perfect dish for brunch or dinner!



  •  1 (19 oz/540 mL) can chickpeas, rinsed
  •  1/2 cup (125 mL) hummus
  •  1/2 cup (125 mL) packed fresh parsley (stems okay)
  •  1/2 cup (125 mL) packed fresh cilantro (stems okay)
  •  1 small red onion, quartered
  •  3 garlic cloves
  •  zest and juice of 1 lemon
  •  2 Tbsp (30 mL) canola oil (plus more for brushing waffle maker)
  •  1/2 cup (125 mL) ground flaxseed
  •  1 tsp (5 mL) ground cumin
  •  1 tsp (5 mL) ground coriander
  •  1/2 tsp (2 mL) salt
  •  1/4 tsp (1 mL) smoked paprika or chili powder

Maple Tahini Sauce:

  •  1/4 cup (60 mL) tahini
  •  1/4 cup (60 mL) water
  •  4 tsp (20 mL) fresh lemon juice
  •  1 Tbsp (15 mL) maple syrup
  •  1 tsp (5 mL) garlic powder
  •  1/4 tsp (1 mL) salt
  •  pinch of pepper

Tomato salad:

  • 1 cup (250 mL) halved cherry tomatoes
  • 1/2 Long English cucumber, chopped
  • 1/4 cup (60 mL) diced red onion
  • 1/4 cup (60 mL) finely chopped parsley
  • 2 Tbsp (30 mL) canola oil
  • 2 Tbsp (30 mL) lemon juice
  • 1/2 cup (125 mL) crumbled feta cheese, optional
  • 1 tsp (5 mL) sumac powder (optional)
  • salt and pepper to taste


  1. Preheat a Belgian waffle maker according to the manufacturer’s instructions. Preheat the oven to 200F to keep the waffles warm until ready to serve. You’ll need to place them on a wire rack on a baking sheet so the bottoms don’t get soggy.
  2. Add the chickpeas, hummus, herbs, red onion, garlic, lemon zest and juice, and canola oil to the container of a food processor fitted with the S blade. Process for 1-2 minutes until paste-like, then add the ground flaxseed, spices and salt. Process just until combined. At this point, the mixture can be transferred to an airtight container and refrigerated for up to 3 days, or waffles can be made immediately.
  3. Brush your preheated waffle maker with canola oil (be liberal) then add heaping 2/3 cup of batter to it, spreading the batter out a little. Cook for 8 minutes. After 8 minutes, check the waffle – if it’s starting to brown but feels soft, give it a couple minutes more. If it’s crisp, take it off with a fork or spatula and put it in the oven to keep warm. Repeat with remaining waffle mixture.
  4. While waffles are cooking, prepare the maple tahini sauce. Place all of the ingredients in a blender and process until smooth. Season to taste with salt and pepper.
  5. Prepare the tomato salad by combining all of the ingredients in a medium bowl.
  6. To serve the waffles, drizzle each warm waffle with some of the maple tahini sauce and garnish with a few spoonfuls of the tomato salad. Eat immediately.


  • Use your favourite hummus in this recipe. Different flavours of hummus will alter the taste of the waffles somewhat.

  • This is a vegan and gluten free recipe.


Nutritional Analysis


YIELD: 4 waffles.

SERVING SIZE: 1 waffle. Each serving contains 2 Tbsp (30 mL) of flax.

Per Serving
Calories 660
Total Fat 38 g
Saturated Fat 5 g
Cholesterol 10 mg
Carbohydrates 60 g
Fiber 16 g
Sugars 14 g
Protein 24 g
Sodium 1340 mg
Potassium 708 mg