Baked Falafels with Chia and Pistachio

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These naturally gluten free falafel taste super delicious and a little different to the classic version using canned chickpeas and incorporating chia and pistachios into the mixture. Plus they are baked instead of fried, making them perfect for those who don’t want to deal with deep frying in their kitchen. Serve them with yoghurt dressing or hummus and some seasonal salad. Alternatively, tuck them into pitta pockets with yoghurt dressing and coleslaw.

 

60 g Toasted, unsalted pistachios 4 tbsp Chia seeds 200 g Cooked chickpeas (drained weight) 2 Garlic cloves, peeled and quartered 1 Onion, peeled and quartered 1 Small carrot, grated 10 g Mint leaves 6 stalk Cilantro 1 tsp Cumin powder 1 tsp Coriander powder ½ tsp Cayenne pepper Sea salt and black pepper 5 tbsp Greek yoghurt 1 tbsp lemon juice

1. Finely chop half of the pistachios and mix together with 2 tbsp of chia seeds in a bowl. Set aside. Preheat the oven to 220C/430F.
2. Drain the chickpeas. Peel and quarter the garlic and onion. Clean, peel, wash and finely grate the carrot. Wash the herbs and shake dry. Set half of the mint aside.
3. Place the chickpeas, onion, garlic, carrot, herbs, spices, remaining half of pistachios and chia seeds in a bowl and finely puree using a hand blender. Season with salt and pepper.
4. Shape the mixture into 16 balls, roll them in the chia and pistachio mixture and place on a baking tray lined with baking paper. Spray the falafel with an olive oil cooking spray and bake for 15-20 minutes until golden brown on the outside.
5. In the meantime, finely chop the reserved mint leaves. Mix the yoghurt, lemon juice and mint. Season with salt and pepper.
6. Remove the falafel from the oven, drizzle with the yoghurt dressing and serve.

© 2025 | http://angiesrecipes.blogspot.com