Chicken. Waffles. Syrup. Mmmmm.
Sometimes that craving hits and you just want to indulge in some soul food. But that little voice in your head is telling you to eat healthy. Well now you can do both! Make a falafel, add some grilled chicken skewers, drizzle it all with Harissa “syrup” and BAM you have the best of both worlds.
2 cups dried chickpeas
2 cloves garlic
1⁄2 cup chopped + packed flat-leaf parsley
1⁄2 cup chopped + packed cilantro
11⁄2 Tbsp. ground cumin
11⁄2 tsp. ground cinnamon
2 tsp. ground coriander
11⁄2 tsp. salt
1 tsp. cracked black pepper
Zest of 1 lemon
3 Tbsp. freshly squeezed lemon juice
2/3 cup chickpea flour
1/4 cup water, as needed
1 tsp. coconut oil for greasing the waffle iron
1. Cover chickpeas with plenty of water and 2 Tbsp. freshly squeezed lemon juice or apple cider vinegar. Let soak for 24 hours. Drain and rinse very well. Set aside.
2. In a food processor mince garlic. Add the chickpeas, chopped herbs, spices, lemon zest and juice. Pulse until the chickpeas are very finely minced, but not paste-y. Transfer contents to a large mixing bowl.
3. Add the chickpea flour and mix well, then add the water a few spoonfuls at a time until the mixture holds together well when pressed.
4. Heat your waffle iron to medium-high. Brush with a little coconut oil. Divide the falafel dough into 10-12 equal portions, Gently pack each portion together so that it holds well, especially around the edges. Flatten out the portion you are using and press into the hot waffle iron, lower the lid and cook anywhere from 5-10 minutes, depending on your equipment. The falafel is done when it is golden brown and crisp. Remove from waffle iron and place in a warm oven until ready to serve.
Indian Spiced Chicken Skewers
1 cup plain yogurt
1/4 cup lemon juice from 2 lemons
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated peeled fresh ginger
1 tablespoon kosher salt
2 teaspoons smoked paprika
2 teaspoons hot paprika
2 teaspoons freshly minced garlic (about 2 medium cloves)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 teaspoon tumeric
2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes
1. Whisk together yogurt, lemon juice, oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and tumeric in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours.
2. Thread chicken tightly onto skewers.
3. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes.
4 ounces dried Anaheim chiles
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3 to 4 garlic cloves, peeled
1 teaspoon kosher salt, or to taste
2 tablespoons extra virgin olive oil, plus more for storing
Optional additions: fresh lemon juice, preserved lemon, fresh or dried mint, fresh cilantro, sun-dried tomatoes, tomato paste, cayenne, paprika
1 C Agave Syrup
1. Soften the chiles. Place the chiles in a heatproof bowl and cover with boiling water. Let stand for 30 minutes.
2. Toast the spices. While the chiles are soaking, toast the caraway, coriander, and cumin in a dry skillet over low-medium heat, occasionally shaking or stirring to prevent burning. When the spices are fragrant, remove them from the pan.
3. Grind the spices. Grind the spices in a mortar and pestle, spice grinder, or coffee grinder.
4. Drain the chiles. Drain the chiles, reserving the liquid.
5. Stem and seed the chiles. Remove and discard the stems and seeds from the chiles.
6. Combine the chiles with spices, garlic, and salt. Combine the chiles, ground spices, garlic, and salt in the bowl of a food processor. (You can also use a mortar and pestle.) Make a paste. With the food processor running, slowly drizzle in the olive oil and process to form a smooth and thick paste. Scrape down the sides of the bowl occasionally. If a thinner paste is desired, blend in a little of the chile soaking liquid until the paste has reached your desired texture.
7. Taste and adjust seasonings. The flavor of the harissa will deepen over the next day or two, but you can taste it now and add more salt or other optional ingredients to your liking.
8. Top with olive oil and store. Transfer the harissa to a jar and cover the surface with a thin layer of olive oil. Cover the jar and refrigerate for up to a month, adding a fresh layer of olive oil on the top each time you use the harissa.
Mix 2 parts agave syrup with 1 part harissa paste to make the waffle “syrup.”
Breakfast is Served… Or Is It?