Finally a good oven baked falafel recipe… and yes, it’s from David Frenkiel and Luise Vindalh from Green Kitchen Stories. How could it not be?!? 🙂
They have added lots of fresh herbs and pistachio nuts, which make the falafel taste great! I could eat this every single day if it was for me.
Serve them with flat bread, spinach, tomato and a fresh (vegan) yoghurt sauce with garlic and herbs. Or simply eat them as a snack, if you cannot wait any longer. As they are oven baked instead of deep fried, they are less fat but can be slightly dry. The sauce will make up for this, no worries!
Will you make them for the coming picknick in the park?
falafel with pistachio
oven baked falafel make with chick peas and pistachio nuts
- 230 gr chick peas boiled
- 140 gr pistachio nuts weight of the nuts only
- 1 clove garlic
- 25 gr onion
- 5 gr flat leaf parsley leaves only
- 5 gr fresh mint leaves only
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp baking powder
- 2 tbsp buckwheat flour
- 1 pinch pepper
- 1 pinch salt
preheat the oven to 190 degrees Celcius, fan-mode
clean the pistachio nuts
put the fresh herbs in the foodprocessor and switch it on for about 30 seconds
add the pistachio nuts and process till well mixed
now add the remaining ingredients and process for approximately 1 minute. Stop half way to scrape down the falafel mix from the sides, if needed. Make sure that texture stays a bit coarse.
use your hands to make 10 balls. Put them on a baking tray lined with parchment baking paper and put them in the oven for 20 minutes. Carefully turn after 10 and 15 minutes so that they brown equally on each side