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black plate with vegan pistachio baked falafel covered in cherry tomatoes and fresh herbs

Baked Pistachio Falafel with Herbed Tahini Yogurt


  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 25 falafel 1x
  • Diet: Vegan

Description

This Baked Pistachio Falafel Recipe is so satisfying and a fun twist on a traditional food. These chickpea patties are loaded with fresh herb flavor and a perfect complement to salads, wraps, and more. Pair them with a minty yogurt-tahini sauce for a satisfying lunch full of vegan protein!


Ingredients

Scale

For the falafel:

  • 1/2 cup fresh herbs (a mix of mint and parsley)
  • 1.5 cups shelled roasted or raw pistachios (unsalted)
  • 1.5 cups chickpeas (from one can, drained and rinsed)
  • 3 garlic cloves, minced
  • 1/2 small onion, chopped
  • 2 tsp ground cumin
  • 1 TBS flour of choice (all purpose, wheat, oat, and rice flour all work)
  • 1 tsp baking powder
  • Pinch of salt
  • 3 TBS olive oil

For the tahini yogurt sauce:

  • 1 cup yogurt of choice (I used Kite Hill non-dairy)
  • 2 TBS chopped parsley or mint
  • 1 TBS tahini
  • 1 TBS lemon juice
  • Pinch of salt

For serving (optional)

  • 1 cup cherry tomatoes, sliced
  • 1/2 cup cucumber, chopped
  • Fresh parsley and mint
  • Sesame seeds, for sprinkling

Instructions

  1. Preheat the oven to 375 degrees F. In a standard-size food processor*, pulse herbs a few times to chop finely. Add pistachios and pulse once more to chop into very small pieces. Next add chickpeas, garlic, and onion. Process to combine. Add cumin, flour, baking powder, salt, and olive oil. Process one final time, scraping down the sides of the bowl as needed. It does not need to be perfectly combined, but should be holding together.
  2. Oil a large half sheet pan to help with sticking (or use a silicone mat/parchment paper). Form small patties with the falafel mixture (a couple TBS each) and flatten onto the tray, evenly spaced apart. You should end up with between 20 and 25 pistachio falafel.
  3. Bake for 7 minutes, remove from the oven, and carefully flip. Bake for 7 minutes more, or until falafel are browned but not burnt. Remove from oven and let cool.
  4. To make herbed tahini yogurt, mix together yogurt, herbs, tahini, lemon juice, and salt in a small bowl. Taste and add more seasonings as desired (salt for overall flavor , lemon juice for brightness, and tahini for nuttiness).

Notes

Nutrition information is for 1/6 of recipe. The recipe should yield between 20-25 falafel.

  • Category: Dinner
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 299 calories
  • Sugar: 4.4 grams
  • Sodium: 109 milligrams
  • Fat: 21.9 grams
  • Saturated Fat: 2.8 grams
  • Unsaturated Fat: 19.1 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 19.5 grams
  • Fiber: 5.6 grams
  • Protein: 9.5 grams
  • Cholesterol: 0 milligrams

Keywords: falafel, chickpea, mint, parsley, herbs, tahini, yogurt, sauce, pistachio

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