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The Cookery Book

VEGAN

Baked Herb and Pistachio Falafels

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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

  • 200g pistachio nuts (or you could use sunflower hearts)

  • 2 cups garbanzo beans/chickpeas (we used canned)

  • 2 cloves garlic

  • ½ small onion

  • 3 tablespoons olive oil

  • 1 teaspoon cumin

  • 1 tablespoon flour (we used buckwheat flour)

  • Baking powder1 teaspoon


 
Method

 

  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.


 

For the Cashew Nut Dressing (or substitute with seeds or other nuts)

 

  • 6 tablespoons cashew butter (look for it in health stores or make it yourself)

  • 6 tablespoons canola or rapeseed oil

  • 3 tablespoons lemon juice

  • a pinch of salt

​

Method

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

 


For the Mint Yoghurt

 

  • 1 cup yoghurt 

  • 4 sprigs of fresh mint (chopped)

  • 1 lime, juice and zest

 

Method


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.

 


For the Tomato Chilli Salsa
 

  • 3 tomatoes, chopped into small dices

  • 1/2 red chilli, finely chopped (optional)

  • 1 clove garlic, finely chopped

  • 3 tablespoons olive oil

  • fresh oregano

  • salt & pepper

 

 

Method

​

  1.  Chop the ingredients and add everything to a serving bowl. Stir around.    
     

  2.  Add salt and pepper according to taste.
     

  3.  Serve immediately or put in the fridge for 30 minutes to get more intense flavors.
     

  4.  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

  • Lightly toasted Pistachios

  • Lightly toasted Pumpkin seeds

  • Lightly toasted Sunflower hearts

  • Raisins


 
Method

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  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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