Ingredients

The following ingredients have 27 Servings
  • 1 19 oz/540 ml can chickpeas, preferably no salt added, rinsed, drained, and patted dry
  • 1/2 cup 125 ml unsalted shelled pistachios
  • 1/2 cup 125 ml almond flour (finely ground almonds--also called almond meal)
  • 1/4 cup 60 ml fresh mint leaves
  • 1/4 cup 60 ml flat-leaf parsley leaves and thin stems
  • 1 shallot (minced)
  • 2 cloves garlic (peeled)
  • 1 tsp 5 ml finely grated lemon zest (about 1/2 lemon)
  • 2 tbsp 30 ml freshly squeezed lemon juice (about 1/2 lemon)
  • 3 tbsp 45 ml extra-virgin olive oil
  • 1 tbsp 15 ml all-purpose flour
  • 1 tsp 5 ml ground cardamom
  • 1 tsp 5 ml baking soda
  • 1 tsp 5 ml kosher salt, or fine sea salt
  • Freshly ground black pepper (to taste)

Instruction

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • To the bowl of a food processor, add the chickpeas, pistachios, almond flour, mint, parsley, shallot, and garlic, and pulse 7 to 10 times, until you reach a coarse but uniform texture. Add the remaining ingredients, then pulse, frequently scraping down the sides of the bowl, until the mixture comes together in a coarse paste.
  • Remove the bowl from the processor and pull out the blade. Using a 2 tsp (10 ml) capacity cookie scoop or your hands, roll the falafel mixture into balls and set onto the baking sheet. Bake for 15 to 18 minutes, or until the falafel are lightly golden and firm to the touch. Let cool for 10 minutes before serving; this will allow the falafel to firm up and reach their ideal texture.
  • SERVING: Serve Pistachio Falafels warm or room temperature as a bite along with hummus or a quick combination of Greek yogurt and lemon juice; in a pita with lettuce, sliced tomatoes, diced cucumber and hummus or Greek yogurt for a quick lunch; or over rice and veggies, drizzled with a sauce made of hummus thinned with orange and lemon juice for a nutritious, satisfying dinner.
  • STORAGE: Store Pistachio Falafels in an airtight container in the refrigerator for up to 5 days. You can also freeze the falafels on a baking sheet; once the falafels are frozen hard, transfer them to an airtight container. You can reheat the Pistachio Falafels from their frozen state by placing them on a parchment-paper-lined baking sheet in a 325°F (160°C) oven for 10 minutes.
  • MAKE IT GLUTEN-FREE: Substitute a gluten free all-purpose flour mix for the tablespoon of regular all-purpose flour.