- Pistachio falafel
- ⅓ cup spinach
- ⅓ cup basil leaves (we love Superb Herb)
- 400g Chantal Organics Chickpeas, rinsed & drained
- ½ onion, diced
- 1 tbsp lemon juice
- 1 tsp lemon zest, grated
- 2 garlic cloves, crushed
- 1 tsp ground coriander
- ½ tsp salt
- 1 cup pistachio kernels (we love FreshLife)
- ¼ tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp baking soda
- 1 tbsp Chantal Organics Buckwheat Flour
- 3 tbsp Chantal Organics Extra Virgin Olive Oil
- Serve with (optional)
- Pita bread
- Fresh salad greens
- Pickled onion
- Feta cheese
Preheat the oven to 190°C. Line a baking tray with baking paper.
Brend the basil and spinach in a blender for 10 seconds. Add the rest of the falafel ingredients and process until combined (a little chunky is best). Add extra salt and lemon juice to taste if desired.
Make small falafel balls with your hands or two spoons and place spaced on the prepared baking tray. Bake for 20–30 minutes until golden and cooked, turning halfway through.
Serve falafel with your favourite salad sides and pita bread. Yum!
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