Herb and Pistachio Falafel
These baked herb and pistachio falafel are a guilt-free version of the traditionally deep-fried Mediterranean patties. Serve with a spicy tomato chili salsa and tahini sauce, atop collard greens, big butter lettuce leaves, or pita bread for an easy handheld meal.
Yield: Serves 5
  • 12 sprigs of mint
  • 12 sprigs of cilantro
  • 1 cup shelled pistachios
  • 2 cups cooked chickpeas
  • 2 garlic cloves
  • 1 small yellow onion, quartered
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tbsp flour
  • 1 tsp baking soda
  • salt, to taste
For the tomato-chili salsa
  • 2 cups cherry tomatoes, halved
  • 1 tsp red pepper flakes
  • 1 garlic clove
  • 2 tbsp olive oil
  • 1 tbsp fresh oregano, chopped
  • salt and black pepper, to taste
For the tahini sauce
  • ½ cup tahini
  • 3 tbsp lemon juice
  • 1 tbsp agave
  • 2 garlic cloves, chopped
  • ⅓ cup water
  • salt and freshly ground black pepper, to taste
  1. Preheat oven to 375 and line a baking sheet with parchment paper.
  2. In the bowl of a food processor, pulse together the mint and cilantro. Add in the pistachios and pulse again until chopped. Mix in the chickpeas, garlic, onion, oil, cumin, flour and baking soda. Process for 30 seconds, or until mostly pureed, scraping down the sides as needed. Season to taste with salt and black pepper.
  3. Using your hands or a cookie scoop, form the dough into 20 falafels. Put them on the parchment lined baking sheets and bake for 14 minutes. Flip over and bake for another 15 minutes.
  4. Meanwhile, make the tomato chili salsa by stirring together the tomatoes, red pepper flakes, garlic, olive oil, oregano, and salt and pepper to taste.
  5. To make the tahini sauce, whisk together tahini, lemon juice, agave (or honey), garlic, water, and salt and pepper to taste. Add more or less water as necessary to get desired consistency.
  6. Serve in collard green wraps or pitas.
Nutrition Information
Serving size: ⅕th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/08/herb-and-pistachio-falafel.html