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30 • minutes
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4-6 • people
difficulty icon
Not too hard!

Pistachio Falafel

5/5 (2)


  • Pistachio falafel
  • tick⅓ cup spinach
  • tick⅓ cup basil leaves (we love Superb Herb)
  • tick400g Chantal Organics Chickpeas, rinsed & drained
  • tick½ onion, diced
  • tick1 tbsp lemon juice
  • tick1 tsp lemon zest, grated
  • tick2 garlic cloves, crushed
  • tick1 tsp ground coriander
  • tick½ tsp salt
  • tick1 cup pistachio kernels (we love FreshLife)
  • tick¼ tsp ground cinnamon
  • tick1 tsp ground cumin
  • tick1 tsp baking soda
  • tick1 tbsp Chantal Organics Buckwheat Flour
  • tick3 tbsp Chantal Organics Extra Virgin Olive Oil
  • Serve with (optional)
  • tickPita bread
  • tickFresh salad greens
  • tickPickled onion
  • tickTomatoes
  • tickYoghurt
  • tickFeta cheese


  • Step 1.

    Preheat the oven to 190°C. Line a baking tray with baking paper.

  • Step 2.

    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.

  • Step 3.

    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.

  • Step 4.

    Serve falafel with your favourite salad sides and pita bread. Yum!

Chantal Organics Products used

Extra Virgin Olive Oil
Buckwheat Flour

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5/5 (2)

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