Feed Your Beauty: Baked Herb and Pistachio Falafel

Pistachios are a great source of vitamin E, which is a powerful antioxidant, so consuming a lot of vitamin E can lead to healthier and more beautiful skin!  Plus, Vitamin E is known to protect the skin from UV damage, providing daily defense against premature aging and skin cancer.

 

All of the above, plus the delicious taste, are why we love this recipe for Baked Herb and Pistachio Falafel!  So go ahead and give it a try, your skin will thank you for it!

 

falafel recipe

BAKED HERB + PISTACHIO FALAFEL // Makes about 20

 

Ingredients:

12 sprigs of mint
12 sprigs of parsley or cilantro
1 cup shelled pistachio nuts
2 cups chickpeas, cooked or canned
2 garlic cloves
1/2 small yellow onion
3 T. extra virgin olive oil
1 tsp. ground cumin
1 T. buckwheat flour (or another flour of choice)
1 tsp. baking soda
hearty pinch of salt
/ tomato chili salsa /
2 cups diced tomatoes (I used baby tomatoes)
1/2 a small red chile, seeded and finely chopped (one jalepeno works)
1 garlic clove
2 T. extra virgin olive oil
1 T. fresh chopped oregano
pinch of sea salt and fresh ground pepper

 

collard leaves, cabbage or pita bread for serving
fresh herbs for garnish

 

Instructions:

Preheat the oven to 375′. Line a baking sheet with parchment paper or oiled foil.

 

Pulse the herbs in a food processor. Add the pistachio nuts and pulse again to chop. Add the chickpeas, garlic, onion, oil, cumin, flour and baking soda and blend for thirty seconds, scraping down sides when necessary. You want the mixture a bit rough.

 

Using your hands, form 20 small round falafels. Place them on the parchment lined baking sheet. Bake them for about 15 minutes, flipping halfway through, until browned.

 

Stir all tomato chili salsa ingredients together in another bowl. Allow ingredients to sit for flavors to blend.

 

Make your wraps with the collard, cabbage or pita with a generous spread of the sauce and the tomato chili salsa. Falafels will keep for about a week covered in the fridge.

 

Source:  Sprouted Kitchen

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