Baked Pistachio Falafels

These falafels balls are baked to perfection and burst with lots of flavour from the nuts and herbs. I also made this tasty greek yogurt/dill/cucumber dip that paired nicely with them. Both received rave reviews in my house and I’m sure they will in yours.


Baked Pistachio Falafels
Serves: 4
  • Falafels
  • ⅔ cup flat-leaf parsley
  • ⅔ shelled unsalted pistachios
  • 2½ cups canned chickpeas
  • 1 shallot
  • 2 garlic cloves minced, divided
  • Juice of ½ lemon
  • 2 tbsp + 2 tsp extra-virgin olive oil
  • 1½ tbsp whole wheat flour
  • 1 tsp baking powder
  • ½ tsp ground cumin
  • ¼ tsp salt
  • Fresh Dip
  • ½ english cucumber, peeled
  • ¾ cup plain greek yogurt
  • 1 tbsp chopped dill
  1. Preheat oven to 375
  2. Placed parsley and pistachios in food processor and blend until chopped. Add chickpeas, shallot, 1 clove garlic, lemon juice, 2 tbsp oil, flour, baking powder, cumin and salt in blender and blend until well combined but still slightly chunky. Roll mixture into 14-16 equal-sized balls and place on parchment lined baking sheet. Bake for 20 minutes, or until lightly browned turning a couple times.
  3. Meanwhile grate cucumber into colander and let stand for 5 minutes. Squeeze out excess liquid from cucumber and combine with yogurt, and dill, remaining oil, and remaining garlic in small bowl.
  4. Serve falafels with fresh dip


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