Herb and Pistachio Falafels

Posted 2013-06-30 by Maddy Butler ⇒ follow

These falafels smell and taste delightful. They're not oily as they are baked and the herbs and pistachios pack them with flavour. Serve them for lunch, dinner or as party finger food.

For a yummy, gluten free falafel wrap, place the falafels in cabbage leaves with veggies and pesto, hummus or Greek yoghurt.

The recipe has been adapted from Sprouted Kitchen's recipe.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes: 22 falafels

Ingredients
2 cups chickpeas
1/2 cup shelled pistachios
1 tbsp buckwheat flour
1 tsp baking soda
1/2 small onion
2 garlic cloves
1/2 cup fresh coriander
1/2 cup fresh parsley
Juice of half a lemon
1 tbsp olive oil
1 tsp cumin

Method

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

Roughly chop the herbs and place in a food processor. Blend briefly, then add the pistachios and blend until the nuts have been chopped into fine pieces.

Lightly mash the chickpeas with a fork, then place in the blender. Roughly chop the onion and garlic and add to the blender with the other ingredients. Blend until well combined. This is a bit tricky, as the mixture is very dry, and it might take some time.