Preheat your waffle iron. All waffle irons are different, but I use an electric one and set it to a uniform texture at almost the highest darkness level because I like the crispness. Play around with your settings to see what you like best.
If you intend on using a flax egg, start by making that first. Whisk together 1 tablespoon ground flaxseed meal with 2.5 tablespoons of water and set aside for 5 minutes until thickened.
In a medium mixing bowl, whisk together flours, almond meal, sliced almonds, cinnamon, baking powder, salt and pepper. In a large mixing bowl, whisk together the egg, milk, brown sugar, agave, oil, turmeric and ginger. Fold the dry ingredients the wet ingredients until just combined.
Pour about 1/3 cup of the batter in the waffle iron and cook according to the manufacturer's instructions. Transfer cooked waffles to a cooling rack to cool slightly before eating and repeat with remaining batter. Transfer any uneaten waffles to an air-tight bag and refrigerate for a week. Alternatively, freeze waffles in a single layer until frozen through and transfer to a plastic ziplock bag. Use within a couple months.
The list of ingredients is lengthy, which is why I typically measure out and combine all of the dry ingredients the night before. I also combine all of the wet ingredients except the eggs, turmeric and ginger.
You can make a number of substitutions in this recipe:
Use all oat flour or all all-purpose
Leave out the sliced almonds
Use a chicken egg instead of a flax egg
Different types of milk can be used in place of the almond milk
Drain the chickpeas, discarding the soaking liquid. Process all of the ingredients except for the oil in a food processor until smooth, about 1 minute, scraping down the bowl as needed. Form the mixture into 1 tablespoon-sized disks, about 1/2 inch thick and 1 inch wide, and arrange on a parchment paper-lined baking sheet. (The falafel can be refrigerated at this point for up to 2 hours or frozen for up to 3 months.)
Add about a half inch of oil to a cast iron or non-stick skillet (or enough to come half way up the falafel when added to the pan). Heat oil over medium heat until shimming and add enough falafel to cover the skillet without crowding. Fry for 3-5 minutes, or until brown and crispy and then flip and fry on the other side, adding more oil if it looks dry. Transfer to a paper-towel lined plate to drain and continue to cook the remaining falafel.
Allow to cool slightly, then serve with your favorite toppings.
Place all ingredients in a medium mixing bowl and smash together with the back of a spoon. Taste test it by adding a small amount to a piece of plain bread or cracker. Adjust seasoning as desired and do another taste test. To store, form into a log using plastic wrap and store in the freezer until ready to use.
If you need to quickly bring cold butter to room temperature, cut it into 1" pieces and place evenly on a dinner plate. Cook in the microwave in 30 second increments at 20% power. The butter should be soft to the touch but not runny.
Place all ingredients into a blender and puree until fully combined, about 1 minute, scraping down the sides of the blender as needed. Refrigerate in an air-tight container for 5-7 days or freeze for 3-6 months.
I made this sauce a bit on the tart side to stand up to the fattiness in the rest of the dish I served it with. If you want a more balanced sauce, I would start with 2 tablespoons lime juice and increase it from there.
Add all ingredients to a blender and process until fully incorporated, about 1 minute, stopping to scrap down the sides if necessary. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for up to 7 days or freeze for up to 6 months. The dressing will thicken up once cooled - thin with a little water if necessary.
Heat oil over medium heat in a 12" non-stick skillet until shimmering. Add the onions, salt and pepper and cook, stirring occasionally, until translucent and just starting to brown, about 5-7 minutes. Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook until almost all of the liquid has evaporated and the mixture is jammy, about 15 minutes. Taste and adjust seasoning as needed. Transfer to an air-tight container and cool to room temperature. Store in the refrigerator for up to 2 weeks.
Place all ingredients in a bowl and mix very well. Transfer to a piece of plastic wrap and roll butter into a tube shape and seal well. Store in the refrigerator for a week or the freezer for up to a year.
1) you can use parsley in place of dill; 2) I bet a little smoked paprika would be great in here too.