To finish waffles:
Ranch Dressing (recipe follows)
2
scallions, white and green parts,
roughly chopped
1. Break up tots with your hands into a large
mixing bowl. Add the bacon and cheese and
mix to combine.
2. Preheat the waffle maker on the highest
setting.
3. When the waffle maker signals it is ready,
rotate to the horizontal position. Brush the
waffle plates with reserved bacon grease.
Carefully pat 2 measuring cups of packed
tot mixture into an even layer on the center
of the bottom plate, staying 1 inch (2.5 cm)
from the edge. Press firmly to close the waffle
maker and leave in the horizontal position
to cook. Cook waffle until golden brown
and crispy, about 6 to 8 minutes. Carefully
remove the cooked waffle and continue
with the remaining mixture.
4. Drizzle about 3 tablespoons (45 ml) of ranch
dressing over each waffle and sprinkle with
chopped scallions. Serve immediately. To
serve as an appetizer or side, use a sharp
knife to cut waffles into quarters and arrange
on a large platter with the ranch dressing in a
serving bowl or drizzled on top. Garnish with
chopped scallions and serve.
Ranch Dressing
Makes about ¾ cup (175 ml)
¼
cup (60 ml) buttermilk
¼
cup (60 ml) mayonnaise
¼
cup (60 ml) sour cream
¾
teaspoon (3.75 ml) lemon juice
1
garlic clove, finely grated
¼
teaspoon (1 ml) onion powder
½
teaspoon (2.5 ml) kosher salt
¼
teaspoon (1 ml) ground black pepper
Pinch cayenne pepper
1
teaspoon (5 ml) each finely chopped
chives, dill, and parsley
In a small bowl, whisk all ingredients together.
Taste and adjust seasoning as desired.
Nutritional information per half waffle
(accounts for 1½ tablespoons [25 ml]
Ranch Dressing):
Calories 312 (68% from fat) • carb. 16g • pro. 7g
fat 21g • sat. fat 7g • chol. 31mg • sod. 755mg
calc. 121mg • fiber 1g
Falaffles
Forget frying! This waffled take on traditional
falafels slashes both oil and mess
but still has all the flavour.
Makes 2 waffles, enough for 4 servings
2
garlic cloves
6
scallions, white and green parts,
cut into 1-inch (2.5 cm) pieces
1
jalapeño pepper, coarsely chopped
10
ounces ([375 ml] about 1½ cups) dried
chickpeas, soaked overnight and
drained well (do NOT substitute
canned for dried)
¾
cup (175 ml) packed cilantro leaves and
tender stems
¾
cup (175 ml) packed parsley leaves
¼
cup (60 ml) mint leaves
1
tablespoon (15 ml) lemon juice
1½ teaspoons (7.5 ml) ground cumin
1
teaspoon (5 ml) ground coriander
2
teaspoons (10 ml) kosher salt
½
teaspoon (2.5 ml) baking soda
¼
cup (60 ml) vegetable oil, for brushing
To finish waffles:
4
warm pita pockets, halved (optional)
Tomato-Cucumber Salad and Tahini
Sauce (recipes follow)
1. Put the garlic, scallion and jalapeño into the
work bowl of a food processor and process
until finely chopped. Add the chickpeas and
pulse until they resemble finely chopped
nuts. Scrape down the sides of the bowl as
necessary. Add the remaining ingredients to
the bowl and pulse until the herbs are finely
chopped and fully incorporated. Continue to
pulse until the chickpeas are finely minced
and the mixture resembles a coarse meal,
being careful not to overprocess. The mixture
should barely hold together when squeezed.
Transfer the mixture to a bowl, cover and let
rest in the refrigerator for 15 minutes.
2. Preheat the waffle maker to highest setting.
3. When the waffle maker signals it is ready,
rotate to the horizontal position. Brush the
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