#Meatless Baked Herb + Pistachio Falafel
I garner loads of wisdom and inspiration, both personally and food wise, from blogs! I can, and have, disappeared into the food blogger vortex and lost hours of the day…. It is such a pleasure to see personal work, and a lot of hard work, all bound up in a pretty enticing package that make you drool/sigh/lust! You can get a ton of creative ideas on everything from food presentation to ways you can mix up the dinner /breakfast/lunch meal plan simply by surfing amazing blogs. This recipe has been adapted from one of my favorites Vegetarian Everyday by David Frenkiel & Luise Vindahl! …by the way, I’m new to the whole Falafel thing – but these images and recipe had me wanting one right now!!
- 12 sprigs of mint
- 12 sprigs of parsley or cilantro
- 1 cup shelled pistachio nuts
- 2 cups chickpeas, cooked or canned
- 2 garlic cloves
- 1/2 small yellow onion
- 3 T. extra virgin olive oil
- 1 tsp. ground cumin
- 1 T. buckwheat flour (or another flour of choice)
- 1 tsp. baking soda
- hearty pinch of salt
- / tomato chili salsa /
- 2 cups diced tomatoes
- 1/2 a small red chile, seeded and finely chopped (one jalepeno works)
- 1 garlic clove
- 2 T. extra virgin olive oil
- 1 T. fresh chopped oregano
- pinch of sea salt and fresh ground pepper
- collard leaves, cabbage or pita bread for serving
- fresh herbs for garnish
1. Preheat the oven to 375′.
2. Line a baking sheet with parchment paper or oiled foil.
3. Pulse the herbs in a food processor.
4. Add the pistachio nuts and pulse again to chop.
5. Add the chickpeas, garlic, onion, oil, cumin, flour and baking soda and blend for thirty seconds, scraping down sides when necessary. You want the mixture a bit rough.
6. Using your hands, form 20 small round falafels. Place them on the parchment lined baking sheet.
7. Bake them for about 15 minutes, flipping halfway through, until browned.
8. Stir all tomato chili salsa ingredients together in another bowl. Allow ingredients to sit for flavors to blend.
9. Make your wraps with the collard, cabbage or pita with a generous spread of the sauce and the tomato chili salsa.
* Falafels will keep for about a week covered in the fridge.