LCBO Food & Drink Autumn 2025

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Falafel Waffles with Middle Eastern Chopped Salad & Hummus This recipe takes most of the mess out of making falafel. No form ing, no deep-frying, just put the batter into the waffle press and voilà! Served with store-bought hummus and a chopped vege table salad, it’s a flavour-packed vegetarian meal. FALAFEL WAFFLES 1 scant cup (220 mL) dried chickpeas, soaked overnight, drained 1 medium-size onion, roughly chopped 3 cloves garlic, peeled 1 cup (250 mL) packed flat-leaf parsley leaves 1 cup (250 mL) packed cilantro leaves 1/4 cup (60 mL) chickpea or all-purpose flour 11/2 tsp (7 mL) ground cumin 1 tsp (5 mL) ground coriander 1/2 tsp (2 mL) cayenne pepper 3/4 tsp (4 mL) salt 1 egg 2 tbsp (30 mL) extra virgin olive oil CHOPPED SALAD 4 mini cucumbers, chopped 2 cups (500 mL) grape or cherry tomatoes, quartered 1/4 cup (60 mL) finely chopped sweet onion 1/4 cup (60 mL) chopped parsley 2 tbsp (30 mL) lemon juice 1 tbsp (15 mL) extra virgin olive oil Salt to taste 1 cup (250 mL) store-bought hummus Lemon wedges 1. Place soaked chickpeas, onion, garlic, parsley, cilantro, flour, cumin, coriander, cayenne and salt in a food processor. Pulse until a slightly coarse mixture forms. Add egg and oil. Pulse until evenly combined.

WHAT TO SERVE Open Sauvignon Blanc VQA LCBO 178681, $13.95 Sauvignon Blanc is a close friend of citrus, fresh herbs and cucumber salad; find one with a medium body to stand up to the hummus, and you’re golden.

2. Coat a round 7-inch (18-cm) waffle maker with nonstick cook ing spray and preheat to medium. 3. Spread half the batter over waffle iron. Close and cook until golden brown, about 5 minutes. Repeat with remaining batter.

4. While waffles are cooking, make salad. In a mixing bowl, mix all ingredients until combined.

5. Serve waffles with hummus, salad and lemon wedges.

Serves 2 as a main

52

———————— AUTUMN 2025