Pistachio Falafel
Recipe type: Appetizer
Serves: 49
  • 1 (15.5 ounce) can chickpeas, rinsed, drained and patted dry
  • ½ cup shelled, toasted pistachios
  • ½ cup almond flour
  • ¼ cup fresh mint leaves
  • ¼ cup fresh flat leaf parsley leaves
  • 1 shallot, minced
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice (about ½ a lemon)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon cardamom powder
  • freshly ground pepper to taste
  1. Preheat oven to 400F
  2. Line a baking sheet with parchment paper
  3. In a food processor, add all the ingredients. Pulse, frequently scraping down the sides of the bowl, until you reach a coarse but uniform texture. Remove the bowl from the processor and pull out the blade.
  4. Using a mini cookie scoop or your hands, roll the falafel mixture into balls and set onto the baking sheet.
  5. Bake for 15-18 minutes, until the falafel are lightly golden and firm to the touch.
  6. Let cool for 10 minutes before serving; this will allow the falafel to firm up and reach their ideal texture.
You can bake and freeze falafel; simply reheat in a 325F oven fro 8-10 minutes before serving.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/french-appetizers-by-marie-asselin/