Chicken And Falafel Waffles

• 3/4 cup plain Greek yogurt
• 3/4 cup chopped peeled cucumber
• 1 cup chopped green onions, divided
• 2 tablespoons minced fresh mint plus additional for garnish
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (15 ounces) no-salt-added garbanzo beans, rinsed and drained
• 1 large egg
• 1/3 cup fresh parsley leaves
• 4-1/2 teaspoons gluten-free all-purpose baking flour
• 2 tablespoons Moroccan seasoning (ras el hanout), divided
• 1-1/2 cups shredded cooked chicken
• 1-1/2 cups reduced-sugar apricot preserves
• 3/4 cup chili sauce

1. Preheat waffle maker. In a small bowl, combine yogurt, cucumber, 1/2 cup green onions, 2 tablespoons mint, salt and pepper. Cover and refrigerate until serving.
2. Place the garbanzo beans, egg, parsley, gluten-free flour, 1 tablespoon Moroccan seasoning and remaining green onions in a blender. Cover and pulse until blended (batter with be thick). Bake waffles according to manufacturer's directions until golden brown.
3. Meanwhile, in a small skillet, mix chicken, preserves, chili sauce and remaining Moroccan seasoning; heat through. Serve with waffles. Top with yogurt mixture and additional mint.

yogurt, cucumber, green onions, salt, pepper, salt, egg, parsley, flour, hanout, chicken, preserves, chili sauce

Taken from www.tasteofhome.com/recipes/chicken-and-falafel-waffles/ (may not work)