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If you haven’t made falafel yet, now’s the time. You’ll love the addition of sweet pistachios in these Pistachio Chickpea Falafel. @cookinRD | sarahaasrdn.com

Pistachio Chickpea Falafel


  • Author: Sara Haas
  • Yield: 18 falafel 1x

Description

If you haven’t made falafel yet, now’s the time. You’ll love the addition of sweet pistachios in these Pistachio Chickpea Falafel.


Scale

Ingredients

For the falafel:

  • 1 cup dried chickpeas *(note these need to be soaked overnight, see below)
  • ¾ cup shelled Wonderful pistachios
  • 2 cloves garlic
  • ¼ cup chopped onion
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¾ teaspoon kosher salt
  • ¼ cup parsley, chopped
  • 1 teaspoon baking soda
  • 2 tablespoons extra virgin olive oil

For the tahini-yogurt sauce:

  • 1 tablespoon tahini
  • 1 teaspoon lemon zest + 2 tablespoons fresh lemon juice
  • ¼ teaspoon kosher salt
  • ¼ cup plain Greek yogurt
  • 1 garlic clove, finely minced
  • 1 teaspoon water
  • pinch cayenne pepper

For serving:

  • 3 whole grain pitas, toasted and halved
  • tomatoes, chopped
  • cucumber, thinly sliced

Instructions

To prepare the chickpeas:

  1. Soak chickpeas in water overnight or up to 24 hours in the refrigerator.

To prepare the falafel:

  1. The following day, drain and rinse chickpeas.
  2. Add the chickpeas to the bowl of a large food processor, along with the pistachios, garlic, onion, cardamom, coriander, cumin and salt. Pulse a few times, scrape down the sides of the bowl, then add the parsley. Process until mixture is crumbly and fine, but not smooth like a paste. (It should be able to stick together when shaped into a patty.)
  3. Shape the chickpea mixture into 18 small patties.
  4. Set a large, non-stick skillet over medium-high heat and add half of the oil. Once hot, add half of the falafel and cook 5 minutes on each side, adjusting heat, if necessary, to prevent burning. Repeat with remaining oil and falafel.

While falafel are baking, make the sauce:

  1. In a small mixing bowl, whisk together the tahini, lemon juice, lemon zest, salt, yogurt, garlic and water. Set aside.

To serve:

  1. Place falafel in pitas, top with yogurt-tahini sauce, tomatoes and cucumber.

Notes

Don’t have time to soak the chickpeas? Well, at least try to! 🙂 But you could also make the same recipe as above, but swap in two cans of garbanzo beans for the 1 cup of dried chickpeas.