Crispy Falafel Waffles with Pickled Onions & Creamy Philadelphia Sauce
3 Servings
Prep Time:20 min Total Time:1 hr 
Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
In a large bowl, combine the chickpea flour, the beaten egg, and 100 g of the Philadelphia with Chives cream cheese. Wash the parsley, pat dry, and finely chop. Peel and finely chop or mince the garlic. Add both to the bowl along with the baking powder, grated cheese, ground cumin, and a pinch of salt and pepper. Mix until well combined. Peel and coarsely grate one carrot and fold it into the batter. Cover the bowl and let the batter rest for 20 minutes.
2
Peel the red onions and slice them into thin strips. In a small saucepan, combine the apple cider vinegar and sugar. Bring to a brief boil, stirring to dissolve the sugar. Pour the hot vinegar mixture over the sliced onions in a heatproof bowl or jar. Set aside until the onions turn bright pink and soften slightly, about 15-20 minutes. They will continue to pickle as you cook the waffles.
3
Preheat your waffle iron according to its instructions. Grease it lightly if necessary. Shape the rested batter into 6 equal balls. Cook each ball in the hot waffle iron until golden brown, crispy, and cooked through. The cooking time will depend on your waffle iron. While the waffles are cooking, prepare the fresh toppings: Peel the second carrot and cut it into thin strips. Thinly slice the chili peppers (if using). Pick the mint leaves from their stems.
4
Spread or dollop the remaining 75 g of Philadelphia with Chives cream cheese onto the hot waffles. Top with the drained quick-pickled red onions, fresh carrot strips, sliced chili peppers, and fresh mint leaves. Serve immediately.
