Baked Herb + Pistachio Falafel
Method:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment or oiled foil. Pulse the mint and parsley in a food processor. Add the pistachios and pulse to chop. Add the chickpeas, garlic, onion, olive oil, cumin, flour, baking soda and salt and blend for 30 seconds, scraping down the sides. Keep the mixture a bit rough. Form about 20 small round falafels by hand and place them on the baking sheet. Bake for about 15 minutes, flipping halfway, until browned. For the salsa, stir the tomatoes, chile, garlic, olive oil, oregano, salt and pepper together and let sit to blend. Wrap the falafels in collard leaves, cabbage or pita with a spread of sauce and the salsa, and garnish with fresh herbs.
Ingredients:
- fresh mint 1 (bunch)
- fresh parsley 1 (bunch)
- pistachios 1 (cups)
- chickpeas 2 (cups)
- garlic 2 (cloves)
- yellow onion 0.5 (pieces)
- olive oil 3 (tbsp)
- cumin powder 1 (tsp)
- flour 1 (tbsp)
- baking soda 1 (tsp)
- salt 1 (pinch)
- cherry tomato 2 (cups)
- chili pepper 0.5 (pieces)
- garlic 1 (cloves)
- olive oil 2 (tbsp)
- fresh oregano 1 (tbsp)
- salt 1 (pinch)
- pita bread 1 (pieces)
- mixed fresh herbs 1 (pieces)
