Herb & Pistachio Falafel

Falafel

Ingredients

8 sprigs of fresh mint
8 sprigs of fresh parsley
200 g pistachio nuts
2 c. garbanzo beans/chickpeas (we used canned)
2 cloves garlic
½ small onion
3 tbsp. olive oil
1 tsp. cumin
1 tbsp. flour (we used buckwheat flour)
1 tsp. baking powder

Directions

Start by blending the herbs in a mixer for about 30 seconds. Add pistachio nuts and pulse until well combined. Rinse the garbanzo beans. Add them and the rest of the ingredients into the mixer and blend for about a minute. Youmight have to stir around with a spoon occasionally. Try to keep the texture of the falafel dough a little rough. Make 24 small round falafels, place on a baking sheet covered with parchment paper and bake for about 15 minutes on 375°F/200°C, turn every 5 minutes to get an even brown color.

Cashew Nut Dressing-- Whisk ingredients until combined.

6 tbsp. cashew butter (look for it in health stores or make it yourself)
6 tbsp. canola or rapeseed oil
3 tbsp. lemon juice
a pinch of salt

Tomato Chili Salsa – Combine ingredients.
3 tomatoes, diced
1/2 red chili, finely chopped
1 clove garlic, finely chopped
3 tbsp. olive oil
fresh oregano
salt & pepper

Tzatziki – See recipe.