*
* Unicorn - Manchester's co-operative grocery   *
   
*
*
page finder
 
 
* * *

Baked Herb and Pistachio Falafal

Share

From Green Kitchen Stories. Makes about 24 falafals


Ingredients

8 sprigs fresh mint
8 sprigs fresh parsley
200g pistachio nuts
2 cups canned chickpeas
2 cloves garlic
small onion
3 tbsp olive oil
1 tsp cumin
1 tbsp buckwheat flour
1 tsp baking powder

Procedure

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.


 

Recipes List

Beans & Pulses
Flakes, Grains & Flours
Mains
Nuts & Seeds
Salads
Sauces
Soup
Sweet Things

 

 

Search Recipe Pages

 

 
Unicorn Food Info Sheets

 

* * *
*
*
* * * * * * * * * * * * * * *
about us | produce | ethics | recipes | jobs | get in touch |  site map | home