Pistachio Falafel

Pistachio Falafel | ourfourforks.com | #vegan #glutenfree #recipePistachio Falafel | ourfourforks.com | #vegan #glutenfree #recipeWHY IT’S HEALTHY// These pistachio falafel is gluten free, dairy free and vegan. Pistachios are full of healthy monounsaturated and polyunsaturated fats, which can help reduce cholesterol levels and reduce your risk of type 2 diabetes and cardiovascular disease. Pistachios also contain protein, fiber and omega-3 fatty acids. Chickpeas are a rich source of dietary fiber, iron and plant-based protein. Coriander is anti-inflammatory and supports digestion. //

Pistachio Falafel | ourfourforks.com | #vegan #glutenfree #recipe

Pistachio Falafel
 
Prep time
Cook time
Total time
 
Pistachio falafel is gluten free, dairy free and vegan. Easy to make, full of flavor and delicious baked or fried.
Author:
Recipe type: Entree
Serves: 4-6 servings
Ingredients
For the falafel:
  • ½ onion, coarsely chopped (about ½ cup)
  • 4 garlic cloves
  • 1 tablespoon ground coriander
  • 1½ teaspoons ground cumin
  • 1½ teaspoons salt, plus more to taste
  • ½ teaspoon cayenne pepper
  • ⅔ cup packed fresh flat leaf parsley
  • ½ cup packed fresh cilantro leaves
  • 1 cup raw shelled pistachios
  • 2 cups drained chickpeas, canned or cooked
  • ⅓ cup gluten free flour
  • 2 tablespoons toasted sesame seeds
  • 1½ teaspoons baking powder
  • olive oil or canola oil depending on your method of cooking
For serving:
  • 6 grilled flatbreads or pitas, warmed (see notes)
  • tahini sauce
  • ½ head romaine lettuce, thinly sliced
  • ¼ head green or purple cabbage, thinly sliced
  • ½ red onion, thinly sliced
  • 1 tomato, sliced
  • ½ cucumber, thinly sliced
Instructions
  1. With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Coat a large cast iron skillet with 1 to 2 tablespoons olive oil (use more olive oil for more of a fried effect).
  2. In a food processor, combine the onion, garlic, coriander, cumin, salt and cayenne and pulse until the onion is finely chopped. Add the parsley and cilantro and pulse until the herbs are coarsely chopped. Add the pistachios and pulse again until coarsely chopped. Add the chickpeas and pulse until coarsely chopped being careful not to over blend.
  3. Transfer the mixture to a large bowl and stir in the flour, sesame seeds and baking powder.
  4. Baked Method (see notes):
  5. Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled skillet or pan.
  6. Bake for 14-15 minutes, then remove the falafel from the oven and carefully flip each one. Return the pans to the oven for another 14-15 minutes, until the falafels are lightly browned on both sides.
  7. Fried Method (pictured):
  8. In a large, heavy pot, heat 3 inches of oil to 350 degrees Fahrenheit. Line a large baking sheet with 3 layers of paper towels. Using your hands, scoop about 1½ tablespoons of the chickpea mixture at a time. Shape the falafel into small balls. Working in batches, fry the falafel for 3-4 minutes or until golden brown. Transfer the fried falafel to the paper towels, drain and season with salt.
  9. Serve falafel with accompaniments.
Notes
I made the grilled za'atar flatbread from Gluten-Free Artisan Bread in Five Minutes a Day and it was delicious, but any flatbread or pita will work.

I tried these falafel cooked both ways - baked and fried. For a more traditional falafel taste, go the fried route. While the fried version is delicious, I preferred the baked - they are full of flavor and get crispy in the oven without using so much oil and require less attention. Pictured is the fried version - the baked falafel should be flattened into patties so that they cook all the way through.

Adapted from Good Food, Good Life by Curtis Stone.

 

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