Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Pistachio Mint Falafels

By Monday, May 27, 2013 , , , , ,

These falafels are inspired by, who are quite possibly my favourite food bloggers, and a constant source of inspiration. The pistachios add such a wholesome and nutty flavour and aroma to the falafels, and keep them very moist, whilst the addition of the mint makes them so unique and delicious. I love falalels because they're such a great source of protein from the chickpeas, and they taste so delicious too. They're easily made ahead and can be kept in the fridge all week, or in the freezer for months, and make a quick and easy lunch or dinner, either on a bed of baby spinach with hummus, or in a wrap or pita bread, simply warm them up slightly in a frying pan and they're ready to go!
You will need:

150g shelled pistachios
3/4 cup fresh mint
1/2 cup fresh coriander
1/2 cup parsley
1 clove garlic
1 small onion
230g (1 1/3 cup) cooked chickpeas (I used drained and rinsed ones from a carton)
1 tsp dried chilli
1 tsp baking powder

Preheat your oven to 180C and blend the herbs in a food processor for a few seconds. Add the pistachios and combine until it makes a slightly grainy paste, and then add the remaining ingredients and combine well, although be careful not to over process and make a hummus. Roll into 16 even balls and evenly place on baking paper in a shallow dish or baking tray and put in the oven. Bake for approximately 20 minutes or until crispy and slightly browned, turning each falafel over midway through cooking.

These go perfectly with hummus on a bed of baby spinach, and freeze well, also.

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  1. I made these tonight, they were delicious. Thank you for making me and my belly very happy with all of your recipes :)

    1. That's wonderful to hear, I'm so glad you enjoyed them! :)

  2. These sound delightful but I was wondering what the measure of pistachios in cups is? Thanks very much!