Carrie may have just hit upon a million-dollar idea!
She came up with the idea of the falafel-waffle - the Fawaffle, in other words - and conceived of it as a thing that could hold all kinds of sweet and savory toppings, perhaps a form of street food, even.
Falafel is sort of the national food of Israel, but it's a crossroads of many Middle Eastern cultures that Carrie and I love so much, really.
And it all starts with chickpeas and fava beans.
You need to soak chickpeas overnight and then cook them until soft - simmer for 90 minutes or so.
The fava beans you can soak and then cook down to a slurry, spicing it heavily with turmeric, coriander, cayenne and black pepper, cumin...
When it comes time to assemble the actual falafel mix... a food processor can be a big help. I tossed in minced onion and garlic, more spices, and just a thimbleful of olive oil.
What you wind up with is a smooth paste that you can add to your favorite waffle batter (I think 3 parts falafel and 5 parts batter is about right, but you should start with half-and-half and see where it takes you.
The first batch of Fawaffles turned out awfully well! There's much recipe tinkering to be done, but the proof of concept is right there and tasty.
Carrie conceived of this as a platform for various savory condiments - here are some that we tried:
The inventor says, "Hurray for fawaffles!"
And so does the chef:
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