Is falafel a comfort food for you? Yeah, me too! *raises hand* It always surprises me how delicious such a little ball of humble ingredients can taste so good. I love chickpeas in hummus, but other than that I’m often disappointed by chickpea dishes. But then again, perhaps hummus is the king/queen of chickpea products and I’m just expecting too much? Well, I can happily say that these falafels are pretty delicious too. Dare I say even better than some specific kinds of hummus?! (Ever had beet hummus? I’m personally not a fan haha).
Even though these falafels are baked in stead of fried, they don’t lack anything in flavor, because I added pistachio’s and fresh mint and cilantro to make up for it. So good!! The pistachio’s give them a nice crunch, and the mint and cilantro make them taste really fresh. These ingredients also give them a gorgeous green color, which you can even still see (especially on the inside) after baking!
Once you made them you can store them for a few days in the fridge (hello mealprep!), but they probably won’t last that long because they are reallllly good. You can eat them in a wrap with loads of veggies, a tahini garlic sauce, and a curry hummus (because I am extra and need two sauces haha), or you can just eat them as they are!
PS: Are you already subscribed to the That Healthy Kitchen newsletter? There is an awesome giveaway happening there this weekend, but it is only open to people who are subscribed to the newsletter. You don’t wanna miss this!!
- 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!
- 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.