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PISTACHIO FALAFEL CHEF SOUS CHEF
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5 from 1 vote

Baked Herb and 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.
Prep Time10 minutes
Cook Time15 minutes
Course: Appetizer, Food + Drink, Main, Snack
Cuisine: Middle Eastern Inspired
Keyword: dairy-free, Vegan, Vegetarian
Servings: 8 servings
Calories: 208kcal
Author: Philip Lago and Mystique Mattai

Ingredients

  • 8 sprigs mint
  • 8 sprigs basil
  • 1 cup pistachios
  • 2 cups chickpeas hydrated and rinsed
  • 2 cloves garlic minced
  • ½ small onion chopped
  • 3 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 tablespoon whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions

  • Preheat oven to 375°.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Recipe adapted from David, Luise and Elsa of Green Kitchen Stories.

Nutrition

Calories: 208kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 203mg | Potassium: 306mg | Fiber: 5g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 2mg