Pistachio falafel
The secret here is to use soaked dried chickpeas rather than tinned – less moisture makes for a firmer, lighter falafel. Don’t be tempted to skip the chilling time: this will allow the flavours to combine and ensure that the falafel don’t break apart whilst cooking.
Ingredients
Metric
Imperial
Pistachio falafel
- 150g of pistachio nut
- 200g of dried chickpeas, soaked overnight
- 1 tsp baking powder
- 1/2 tsp salt
- 1 garlic clove, finely chopped
- 1 small red onion, finely chopped
- 1/2 bunch of coriander, roughly chopped
- 1/4 bunch of fresh mint leaves, roughly chopped
- vegetable oil
To serve
- pitta bread, toasted
- 1 carrot, shredded
- 1/3 red cabbage, shredded
- hummus
- pistachio nuts, chopped
SAVE RECIPE
Equipment
- Food processor
Method
1
Line a tray with baking parchment and blitz the pistachios to a fine powder in a food processor. Drain the chickpeas and gradually blitz into the pistachio mixture until the mixture reaches a fine crumb texture. Add the remaining ingredients and blitz until combined
- 150g of pistachio nut
- 200g of dried chickpeas, soaked overnight
- 1 tsp baking powder
- 1/2 tsp salt
- 1 garlic clove, finely chopped
- 1 small red onion, finely chopped
- 1/2 bunch of coriander, roughly chopped
- 1/4 bunch of fresh mint leaves, roughly chopped
2
Shape the mixture into 24 balls and place on the prepared tray. Refrigerate overnight or for at least 1 hour, until firm
3
Place in the Actifry Snacking Grid Basket. Add one Actifry spoon of vegetable oil and press start. Cook the falafel for 10–15 minutes, or until crisp on the outside and fluffy in the middle
- vegetable oil
4
Serve warm with toasted pittas, a salad of shredded fresh carrot and red cabbage, and hummus garnished with chopped pistachios
- pitta bread, toasted
- 1 carrot, shredded
- 1/3 red cabbage, shredded
- hummus
- pistachio nuts, chopped
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