The Chicken and Wallafel Experiment

I know, it sounds like the title of a Big Bang Theory Episode.

I like Waffles. I like Felafel. They sound similar. So in theory, it should be pretty easy to combine them, right? And why hasn’t anyone else combined these two dishes before?

Well apparently, people have.

Another blog, The Waffleizer, has already Waffled Felafel. So I’m not breaking new ground here. I debated the value of doing something that somebody else has already done well before. And apparently, there are even restaurants that serve Waffled Felafel. Surely there was something I could add new to this.

Hmm. Well I like Chicken and Waffles. What about Chicken and … Wallafels? Or should it be Chicken Fawaffles? I dunno.

Exhibit A, the Waffle Iron. This is actually a Belgian Waffle maker that Rachel and I have owned for 15 years. In fact, I’m pretty sure we got it as a wedding gift and have only used it a few times. Apparently, Belgian waffle irons are slightly different than regular American-style waffle makers because they make a thicker product, so you have to adjust your cooking time accordingly.

Click on the “Read the rest of this entry” link below for more.

Liberally brush the waffle iron with olive oil.

With an ice cream disher or a large spoon, place your Felafel batter onto the waffle iron. We used a commercial Felafel mix that we bought at a Middle Eastern grocery. This type is simply mixed with water and ideally you should let it sit overnight so that it gets fully reconstituted.  On our waffle iron, we cooked them for about 8-10 minutes a batch. We haven’t gotten this down to an exact science yet.

Prepare your salads and accouterments. This is an Israeli Salad with red peppers, scallion, tomato, cucumber and feta cheese.


One of the things I’ve noticed about waffling falafel mix is that during unmolding, the Wallafels tend to separate. With our particular waffle iron this is probably unavoidable, but I will strive to improve the process. In any case,  you want to cook them until the insides are cooked completely through.

Fully cooked Wallafels. Keep these warm in the toaster oven. As you can see, our first experiment in Wallafeling resulted in some tragedy. We still ate the messed up looking ones.

Next, the chicken. This is ground chicken meat which has been seasoned with a kebab spice blend mixed with finely chopped onion and green chile pepper. In our case, we used a Seekh Kebab spice blend that we bought at an Indian grocery, but you could use any spice combo you like. Middle Eastern seven spice blend would also work, as would just a simple Salt, Pepper, Cayenne, Coriander and Cumin mix.

The Chicken was cooked for about 10 minutes. Amazingly, it came out as perfectly intact waffles.

The finished product, Chicken and Wallafels. We placed a Wallafel on the bottom, topped it with a Chicken Waffle, and dressed it with our Israeli Salad, Pickles, and another Wallafel half, dressed with Tahini and served with salads and Hummus.

One Response to The Chicken and Wallafel Experiment

  1. […] another expansion into the savory waffle university, check out Off the Broiler’s “Chicken and Wallafel Experiment”….yes, a Belgian waffle iron is used to make both chicken and a waffle of felafel, henceforth […]

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