Vegan falafel with pistachio's, mint and cilantro
Prep time: 
Cook time: 
Total time: 
Serves: 22 falafels
  • 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!
  1. Preheat your oven to 200 degrees Celsius.
  2. 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.
  3. 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.
  4. 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.
  5. 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