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BAKED HERB AND PISTACHIO FALAFAL

From Green Kitchen Stories. Makes about 24 falafals
Servings 0

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.