One of our favourite ingredients, the chickpea or garbanzo bean is one of the most versatile foods. Being the star of any dish including chickpea curry, hummus or our newest obsession, the pistachio falafel. Easy to make and even easier to enjoy, the falafal is a classic Mediterranean dish paired perfectly with tzatziki, in a pita or on a mezze board.
While we’ve enjoyed the falafel many times, we’ve one made them once. So we remixed this pistachio falafel recipe from Green Kitchen Stories, made them our own by switching parsley for basil and cutting down on the amount of pistachios used (because these smiling nuts are not cheap). Flavourful, moist and crisp, these 3 step falafel with 10 minute prep-time only involve blending, rolling and baking, and guess what? The only tools required are a blender and a baking sheet.
Bon appetit xoPrint
Falafel Avec Pistachio
Easy to make and even easier to enjoy, the falafal is a classic Mediterranean dish paired perfectly with tzatziki, in a pita or on a mezze board.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 falafels 1x
- Category: Food + Drink, Appetizer, Main, Snack
- Cuisine: Middle Eastern, Dairy-Free
- 8 sprigs fresh mint
- 8 sprigs fresh basil
- 1 cup pistachios
- 2 cups chickpeas (hydrated and rinsed)
- 2 cloves garlic (minced)
- 1/2 small onion (chopped)
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tbsp whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
No. 1 | Preheat oven to 375°.
No. 2 | Toss the herbs in a blender and pulse for 10 seconds. Scrape down the sides, add pistachio nuts and pulse for another 30 seconds. You may need to scrape down the sides a couple times.
No. 3 | Add remaining ingredients and pulse for a minute or until all ingredients are blended together. Again, you will need to scrape the sides a few times. It should have a bit of a chunky texture.
No. 4 | Shape the falafel doughs to resemble golf balls. Lay on a parchment lined baking sheet. You can squish them slightly if you want them flat, otherwise just keep them in balls. Bake for 15 minutes flipping after 10 minutes.
No. 5 | Serve on a pita or lettuce leaf, topped with your favourite fixings. We used yogurt mixed with dill, lemon, and garlic as our sauce and topped with red onions and cucumber.
Recipe adapted from David, Luise and Elsa of Green Kitchen Stories.