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Pistachio falafel

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

We love these nutty vegan falafel. Use pistachio nuts and fresh herbs for delicious greens. Serve the falafel in a sharing platter or serve in pitas with fresh vegetables.

Pistachio falafel recipe

Pistachio falafel
 ⅓ cup spinach
 ⅓ cup Herb Basil leaves
 400 g Chickpeas, rinsed & drained
 ½ onion, diced
 1 tbsp lemon juice
 1 tsp lemon zest, grated
 2 garlic cloves, crushed
 1 tsp ground coriander
 ½ tsp salt
 1 cup Pistachio Kernels
 ¼ tsp ground cinnamon
 1 tsp ground cumin
 1 tsp baking soda
 1 tbsp Buckwheat Flour
 3 tbsp Extra Virgin Avocado Oil
Serve with (optional)
 pita bread
 fresh salad greens
 pickled onion
 tomatoes
 yoghurt
 feta cheese
1

Preheat the oven to 190°C. Line a baking tray with baking paper.

2

Blend the basil and spinach in a blender for 10 seconds. Add the rest of the falafel ingredients and process until combined (a little chunky is best). Add extra salt and lemon juice to taste if desired.

3

Make small falafel balls with your hands or two spoons and place spaced on the prepared baking tray. Bake for 20–30 minutes until golden and cooked, turning halfway through.

4

Serve falafel with your favourite salad sides and pita bread. Yum!

Nutrition Facts

Servings 0