Savory Falafel Waffles with Artichoke Tzatziki

A twist on traditional falafel made easily in a waffle make or in a saute pan.

Waffles:
3 cups cooked white beans (cannellini beans)
1/4 cup peeled and lightly chopped red onion
1 egg or chia egg
1 tbsp dried oregano
1 tsp ground cumin
1/2 tsp salt
2 Tbsp coconut oil
2 Tbsp flour (I used GF brown rice)
1 tsp baking powder

Tahini Sauce:
1 8 oz container plain yogurt (or coconut yogurt for vegan)
3 Tbsp tahini paste
Juice of one lemon (about 2 Tbsp)
1/2 cup packed parsley leaves
1 cup frozen artichoke hearts, defrosted and squeezed dry
1/2 tsp salt

Toppings:
1 large tomato, sliced or diced
1/2 large cucumber, sliced or diced
1/2 cup kalamata olives, sliced
1/2 cup feta cheese crumbles (optional)

View the full recipe at The Organic Dietitian →