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Baked Herb & Pistachio Falafel

Baked Herb & Pistachio Falafel
Serves 4-6 (about 24 falafels)

Here is a GUEST RECIPE from Green Kitchen Stories, link below.    We thought this was a spectacularly delicious dish, packed full of flavour.  We used mint and parsley to flavor and color the falafels, but feel free to try it with whatever fresh herbs you have growing in your garden at the moment.

 

 

 

 

 

 

 

For the Falafels

 

8 sprigs of fresh mint
8 sprigs of fresh parsley
200 g pistachio nuts
2 cups/4,8 dl garbanzo beans/chickpeas (we used canned)
2 cloves garlic
½ small onion
3 tbsp olive oil
1 tsp cumin
1 tbsp flour (we used buckwheat flour)
1 tsp baking powder

 

AND THIS IS WHAT YOU DO.....

 

 

  1. Start by blending the herbs in a mixer for about 30 seconds.
     

  2. Add pistachio nuts and pulse until well combined.
     

  3. Rinse the garbanzo beans. Add them and the rest of the ingredients into the mixer and blend for about a minute. 
     

  4. You might have to stir around with a spoon occasionally.    Try to keep the texture of the falafel dough a little rough.
     

  5. Make 24 small round falafels, place on a baking sheet covered with parchment paper and bake for about 15 minutes on 375°F/200°C, turn every 5 minutes to get an even brown color.

 

Cashew Nut Dressing


6 tbsp cashew butter (look for it in health stores or make it yourself)
6 tbsp canola or rapeseed oil
3 tbsp lemon juice
a pinch of salt

 

Whisk all the ingredients in a small bowl until they are combined.

 

 

 

Mint Yoghurt


1 cup/2,4 dl soy yoghurt (or regular if you prefer)
4 sprigs of fresh mint (chopped)
1 lime, juice and zest 

 

Add yoghurt, mint and lime in a bowl and stir around until combined. Place in the fridge for 30 minutes to get an intense mint flavor.

 

 

 

Tomato Chili Salsa
3 tomatoes, chopped into small dices
1/2 red chili, finely chopped
1 clove garlic, finely chopped
3 tbsp olive oil
fresh oregano
salt & pepper

Chop the ingredients and add everything to a serving bowl. Stir around. Add salt and pepper according to taste. Serve immediately or put in the fridge for 30 minutes to get more intense flavors.

 

Or, as an alternative, place about 12 tomatoes into a roasting dish together with 2 x roughly sliced Spanish Onions, drizzle with olive oil and seasoning and bake for about half an hour.

 

Assembling the falafel
1 head white cabbage (or any lettuce with big leaves)
1 red romaine lettuce
falafels (recipe above)
cashew nut dressing  (recipe above)
mint yoghurt (recipe above)
tomato salsa (recipe above)
fresh herbs
pistachio
raisins

 

  1. Separate the leaves by turning the lettuce and cabbage upside down and removing the stem or cone with a knife.   Put it under running water and gently separate the leaves one by one. Pat dry.
     

  2. Hold one cabbage leaf in your hand, place a lettuce leaf inside of it, add 2 or 3 falafels, a spoonful of cashew nut dressing, mint yoghurt, tomato salsa and top with some fresh herbs, chopped pistachio and a couple of raisins.

  3. Fold it gently. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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