BAKED HERB AND PISTACHIO FALAFAL
From Green Kitchen Stories. Makes about 24 falafals
Ingredients
- 8 sprigs fresh mint
- 8 sprigs fresh parsley
- 200 g pistachio nuts
- 2 cups canned chickpeas
- 2 cloves garlic
- ½ small onion
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tbsp buckwheat flour
- 1 tsp baking powder
Instructions
- Preheat oven to 200C. Blend herbs in a mixer for about 30 seconds. Add pistachio nuts and pulse until well combined.
- Rinse the chickpeas and add them and rest of ingredients to the mixer and blend for 1 minute. Stir with a spoon if needed and try to keep the texture of the falafal dough a little rough.
- Make 24 small round falafals, place on baking sheet covered with parchment paper and bake for about 15 minutes.
- Serve in warm pittas with lettuce, mint yoghurt and tomato salsa.
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