East Medi Bowl With Falafel Waffle - cooking recipe

Ingredients

falafel
dried chickpeas, 1 pt
lemon zest, 8g
garlic, confit 10 pc
cilantro, 38g
parsley, 38g
salt, 7g
olive, oil... 68g
cumin, 7g
baking soda, 6g
sweet onion, 68g
cardamom, 1 . 5g
tahini
tahini, 200g
salt, 8g
lemon, 63g
cumin, 2g
olive oil, 155g
honey, 20g
warm water, 300g

Preparation

Soak chickpeas for 12 hours in room temperature water, discard water, then mix with the rest of ingredients and spin in a food processor, all ingredients should be fully incorporated but still have some texture, do not grind into a paste.
Pre heat waffle iron to highest setting, be sure to spray generously with olive oil or cooking spray, for mix into balls the size of your particular waffle plates, add mix to waffle iron but do not press all the way, allow a 1/4 in gap. Cooking time is 4-6 min.
Tahini.
Mix tahini and water and buzz with a hand blender, add all other ingredients except the olive oil and blend again, while blending slowly drizzle the olive oil into the sauce.
Allow sauce to cool in the fridge for an hour before serving.
Toss some kale or mixed greens of your choice with olives, tomatoes, cucumber, red onion and the tahini sauce, place waffle on top and drizzle some more tahini sauce over the top of the waffle and enjoy!