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
- Preheat the oven at 180 degrees C
- Blend the herbs
- Add nuts and blend
- Add the rest of the ingredients and blend until smooth
- Make balls using your hands (about the size of golf balls) and place onto a baking sheet lined with baking paper
- Bake for 15-20 min each side
Salsa
- Chop the tomatoes and mix all the ingredients together. Leave chilled in the fridge for a while to let the flea ours develop.
- Serve the falafel in a pita / wrap / cabbage or lettuce leave wrap
- Recipe from Sprouted Kitchen