Sourdough Falafel Waffles

If you're anything like me, you’re constantly thinking of new and creative ways to use up sourdough discard. We’ve all made pancakes, muffins, and breads—but what about something bold, savory, and totally unique?

Say hello to Sourdough Falafel Waffles—the ultimate fusion of Middle Eastern flavor and sourdough magic, crisped to golden perfection in a waffle iron.

This is the kind of recipe that turns heads. It's familiar yet innovative, comforting yet exciting. With the herbaceous punch of traditional falafel, the tangy complexity of sourdough discard, and the crispy texture of a waffle, this dish is perfect for brunch, lunch, or even dinner. Serve it with tahini sauce, a dollop of hummus, or a colorful salad, and you’ve got yourself a meal worth bragging about.

Let’s dig into how to make this wildly delicious creation, plus all the tips, tricks, and inspiration you’ll need to make it your own.

What Are Sourdough Falafel Waffles?

Let’s break it down.

Falafel is a beloved Middle Eastern dish made from ground chickpeas or fava beans, herbs, onions, and spices. Typically, the mixture is shaped into balls or patties and deep-fried until golden brown and crispy.

Waffles, as we know, are more than just a breakfast food—they’re a texture. A vehicle for crunch. And the waffle iron is a brilliant way to cook all kinds of batter and dough, far beyond your typical brunch fare.

When you combine the two, you get a spiced, herby, sourdough-forward batter that cooks up beautifully in a waffle iron—crunchy on the outside, tender inside, and bursting with falafel flavor. No deep frying required.

The best part? It’s a perfect use for that extra sourdough discard. Instead of tossing it, we’re turning it into something stunning.

Why You’ll Love This Recipe

• Healthy & Flavorful: Packed with protein, herbs, and spices

• No Frying Required: All the crispy goodness, none of the oil splatter

• Vegan-Friendly: No eggs, dairy, or animal products (just check your toppings!)

• Great for Meal Prep: The waffles reheat beautifully

• Fun & Unique: Who doesn't want to eat a savory waffle that tastes like falafel?

Whether you're looking to impress brunch guests or just want a satisfying lunch, these sourdough falafel waffles are guaranteed to be a hit.

Ingredients You’ll Need

Here’s everything you'll need to make about 4 large waffles (can be doubled or tripled for batch cooking):

For the Falafel Waffle Batter:

• 1 ½ cups cooked chickpeas (or one 15oz can, drained and rinsed)

• 1 cup sourdough discard (100% hydration)

• ½ cup all-purpose flour (or chickpea flour for gluten-free)

• 1 small onion, roughly chopped

• 3 cloves garlic

• 1 cup fresh parsley

• ½ cup fresh cilantro

• 1 tsp cumin

• 1 tsp coriander

• ½ tsp smoked paprika

• ½ tsp turmeric

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp baking powder

• Juice of ½ lemon

• 2–3 tbsp olive oil

Optional Add-Ins:

• A pinch of cayenne for heat

• 1–2 tbsp tahini

• A few tablespoons of water if batter is too thick

How to Make Sourdough Falafel Waffles

This recipe comes together quickly in a food processor or high-speed blender. The sourdough discard adds structure, slight tang, and some extra crispness during cooking.

Step 1: Make the Batter

In a food processor, pulse together the chickpeas, garlic, onion, herbs, and lemon juice until a coarse paste forms. Don’t overprocess—you want texture.

Add the sourdough discard, flour, baking powder, olive oil, and all the spices. Blend until well combined but still slightly chunky.

Check the consistency: It should be scoopable but not too thick—think thick hummus. If it’s too stiff, add 1–2 tablespoons of water or a bit more olive oil.

Taste and adjust seasoning. More salt? More cumin? A squeeze more lemon? Make it your own.

Step 2: Preheat Your Waffle Iron

Set your waffle iron to medium-high heat and let it fully preheat. Lightly grease with oil spray or brush on olive oil.

Step 3: Cook the Waffles

Scoop the batter into the waffle iron and spread it evenly. Don’t overload—the batter will expand slightly.

Close the lid and cook for 5–7 minutes, until the waffle is golden brown and crisp on the outside. It should release easily from the iron when done.

Repeat with remaining batter, re-greasing as needed.

Serving Suggestions

Now comes the fun part—what to serve with your sourdough falafel waffles! They’re versatile, portable, and seriously customizable. Here are a few of my favorite serving styles:

Falafel Waffle Wrap

Fold a waffle in half and stuff with:

• Chopped romaine

• Tomato & cucumber salad

• Hummus or baba ganoush

• Tahini sauce or garlic yogurt

Falafel Waffle Benedict

Top your waffle with:

• A poached egg

• Avocado slices

• Lemon-tahini hollandaise

Middle Eastern Power Bowl

Layer a plate with:

• Falafel waffle wedges

• Quinoa or couscous

• Pickled red onions

• Roasted veggies

• Herbed dressing or tzatziki

Street-Style Snack

Serve waffle triangles with dipping sauces like:

• Harissa mayo

• Garlic tahini

• Lemony hummus

Tips for the Best Sourdough Falafel Waffles

• Use fresh herbs for best flavor—parsley and cilantro should be vibrant and not wilted.

• Let the batter rest for 15 minutes if you can. This helps the flavors meld and improves texture.

• Chickpea flour adds authentic falafel flavor and makes the recipe gluten-free.

• Don’t over-blend the batter. You want a little texture from the chickpeas.

• Grease the waffle iron well—this batter is stickier than traditional waffle batter.

• Watch for crispness: The waffle should be deeply golden on the outside before removing.

Make Ahead and Storage

Make Ahead:

You can make the batter 1–2 days ahead of time and store it covered in the fridge. The flavor will deepen, and it’s a great prep-ahead option.

Leftovers:

Store cooked waffles in an airtight container in the fridge for up to 4 days.

Reheating:

Reheat waffles in the toaster or oven at 350°F for 8–10 minutes until crispy again. Avoid the microwave unless you’re okay with losing that crunch!

Freezing:

Wrap individual waffles and freeze for up to 2 months. Reheat from frozen in the oven or toaster.

How to Customize This Recipe

This is a base you can build on. Here’s how to tweak it:

• Spicy: Add fresh jalapeño or red pepper flakes to the batter.

• Cheesy: Mix in ¼ cup shredded vegan cheese or feta.

• Beany: Use white beans or lentils instead of chickpeas.

• Greens: Fold in sautéed spinach or kale.

• Grainy: Add a scoop of quinoa or oats for extra texture.

FAQs About Sourdough Falafel Waffles

Can I use dry chickpeas?
Yes! Soak ¾ cup dried chickpeas overnight, then cook until tender. You'll get a firmer texture than canned.

Is this gluten-free?
Yes, if you use chickpea flour or another gluten-free alternative in place of all-purpose flour.

Can I bake this instead?
Technically yes, but you’ll lose the crisp texture. The waffle iron provides even heat and great browning.

Do I need a waffle iron?
Yes, for the signature crispy texture. But you could shape these into patties and pan-fry them like regular falafel.

What does the sourdough do?
It adds subtle tang, helps bind the mixture, and encourages crisping. It’s also a great use for discard that would otherwise be wasted.

Sourdough Discard Tips

If you’re swimming in discard, here are some quick ways to manage it:

• Keep it in a jar in the fridge for up to 2 weeks.

• Label the date and hydration level.

• Add it to savory recipes like crackers, flatbreads, pizza dough, and of course—falafel waffles!

Final Thoughts

There’s something joyful about turning humble, everyday ingredients into something a little extraordinary. These Sourdough Falafel Waffles are a testament to how flexible and inspiring cooking with sourdough can be. Whether you’re using up discard or intentionally fermenting for flavor, this recipe is a keeper.

It’s got texture. It’s got flavor. It’s got that satisfying crunch when you cut into it. And it’s the kind of dish that feels a little elevated but is secretly super easy.

Try it once, and I promise—you’ll be hooked.