Pistachio Falafel

INGREDIENTS

Pistachio falafel

⅓ cup spinach

⅓ cup Superb Herb Basil leaves

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 FreshLife Pistachio Kernels

¼ tsp ground cinnamon

1 tsp ground cumin

1 tsp baking soda

1 tbsp FreshLife Buckwheat Flour

3 tbsp Olivado Extra Virgin Avocado Oil

Serve with (optional)

pita bread

fresh salad greens

pickled onion

tomatoes

yoghurt

feta cheese

METHOD

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

• Blend 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.