I had a request from a recent catering gig to share this recipe, so I figured I'd make it available to everyone!
This version of falafel is packed with herbs and pistachios, which make them beautifully bright green. They are a little more fragile than their traditional fried counterparts, so be gentle with them. They are great to just pop into your mouth, with a simple yogurt/garlic/lemon juice/herb sauce, a dash of hot sauce, or even wrapped up in a collard leaf with some tahini sauce....the possibilities go on and on....
In a food processor, chop:
1 bunch cilantro (leaves and tender stems)
1/2 bunch parlsey (leaves and tender stems)
6 sprigs mint, leaves only
Add, and pulse:
1 c roasted, unsalted pistachios
Add and blend til you get an even, but slightly rough consistency:
3 cloves garlic
1/2 small onion
2 t cumin
2 T buckwheat flour (or flour of choice)
2 c pre-cooked, drained chickpeas
1/4 c olive oil
big pinch salt
Wetting your hands to keep the dough from sticking to them, roll the dough into balls (about the size of ping-pong balls). You should have about 20.
Place on an oiled parchment paper-lined baking sheet and bake at 375º for 15 mins, turning them over halfway through, until nicely browned