BAKED HERB AND PISTACHIO FALAFAL
From Green Kitchen Stories. Makes about 24 falafals
- 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
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.