Mango Falafel Waffle Stack with Pickled Cucumber Slaw & Popcorn Crunch

A bold and satisfying stack of crispy waffles layered with warm falafel, sweet mango, tangy pickled cucumber slaw, and a buttery popcorn crunch that turns fridge leftovers into something truly craveable.

Let's cook

1. Heat a non-stick pan over medium heat with a small drizzle of cooking oil. Add 2-3 falafel balls, flatten them slightly with a spatula, and pan-fry for 2-3 minutes per side until crispy and heated through. Set aside.
2. In the same pan, add 1 teaspoon of butter and toast 1 waffle over medium heat for 1-2 minutes per side until golden and crisp. Remove and place on your serving plate.
3. Dice half a mango into small cubes and season lightly with a pinch of dried spices (such as cumin or chili flakes) and a tiny pinch of salt. Toss to combine.
4. Roughly chop 3-4 pickled cucumber slices and toss them with the seasoned mango to create a quick sweet-tangy slaw.
5. Melt half a teaspoon of butter in the pan over low heat, add a small handful of popcorn, season with salt and pepper, and toss for 30 seconds until lightly coated and warm.
6. Layer the crispy falafel pieces on top of the toasted waffle, then spoon over the mango and pickled cucumber slaw generously.
7. Top the stack with the warm buttery popcorn for crunch, add a final crack of black pepper, and serve immediately while everything is warm and crisp.