5 to 10 gram fresh mint leaves (do not use the stems!)
15 gram fresh cilantro
3 cloves garlic
1 small onion
200 gram pistachio's without shell
1 can chickpeas (420 gram)
2 tablespoons olive oil
zest of 1 lime
1 tablespoon lime juice
2 teaspoons cumin
1 teaspoon cayenne pepper
1 teaspoon ground cilantro (look for ketoembar in oriental grocery shops, or leave it out if you don't have it)
1 teaspoon baking powder (not baking soda)
salt to taste
1 tablespoon flour (if necessary)
sesame seeds (optional)
To assemble: tahini garlic sauce, curry hummus, loads of veggies and of course wraps!
Instructions
Preheat your oven to 200 degrees Celsius.
Put the mint, cilantro and garlic in a food processor and pulse until you only have small pieces left. Add the onion and pistachio's and pulse again, but this time make sure the pieces stay a little bigger.
Finally, add all the other ingredients (except the flour) and pulse until a rough dough comes together. If it seems a little wet, add (a part of) the flour to the dough.
Form 22 small falafels. For ease, I love doing this with an icecream scoop. Works like a charm everytime, and it ensures that all the falafels are approximately the same size.
Place the falafels on a baking sheet and (optional) sprinkle some sesame seeds on top for an extra crunch. Bake the falafels for 15 to 20 minutes and turn them halfway (so after 7 to 10 minutes) to make sure they brown evenly.
Nutrition Information
Serving size: 1 falafel Calories: 90 kcal Fat: 5.7 g Saturated fat: 0.7 g Unsaturated fat: 5.0 g Trans fat: 0 g Carbohydrates: 7.8 g Sugar: 0.9 g Fiber: 1.9 g Protein: 3 g Cholesterol: 0 mg
Recipe by That Healthy Kitchen at https://thathealthykitchen.com/falafel/