Baked herb and pistachio falafel with Tomato Chili Salsa

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Ingredients (makes 12)

Herb and pistachio falafel

  • 1 cup mint
  • 1 cup coriander
  • 1 cup pistachio nuts (shelled)
  • 2 cups chickpeas
  • 2 cloves of garlic
  • 1/2 small onion, chopped
  • 3tbsp olive oil
  • 1 tsp cumin
  • 1 tbsp flour
  • 1 tsp bicarbonate of soda
  • Salt and pepper to taste

Tomato chili salsa

  • 2 cups diced baby tomatoes
  • 1/2 tsp chopped chili
  • 1/2 tsp crushed garlic
  • 2 tbsp olive oil
  • 1 tbsp fresh oregano
  • Salt to taste

Method

Falafel

  1. Preheat the oven at 180 degrees C
  2. Blend the herbs
  3. Add nuts and blend
  4. Add the rest of the ingredients and blend until smooth
  5. Make balls using your hands (about the size of golf balls) and place onto a baking sheet lined with baking paper
  6. Bake for 15-20 min each side

Salsa

  1. Chop the tomatoes and mix all the ingredients together. Leave chilled in the fridge for a while to let the flea ours develop.
  2. Serve the falafel in a pita / wrap / cabbage or lettuce leave wrap
  3. Recipe from Sprouted Kitchen