Traditional falafels are deep fried. If you love falafels but don’t want to deep fry them with so much oil – these green falafels with herbs & pistachios are for you! It’s another twist on a classic middle eastern food that will keep you full and loaded with healthy protein. I love working with fresh herbs, they give every dish such a fresh and strong flavor and the smell is amazing. You can make falafels so many different ways. I added a touch of chili flakes to kick it up a notch but if you don’t like spicy as much you can omit that.

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Baked Green Falafels
Baked green falafel
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Course Lunch
Cuisine Middle Eastern
Prep Time 10-15 Minutes
Cook Time 20 Minutes
Servings
Falafels
Ingredients
Course Lunch
Cuisine Middle Eastern
Prep Time 10-15 Minutes
Cook Time 20 Minutes
Servings
Falafels
Ingredients
Baked green falafel
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 375F and line a baking sheet with parchment paper.
  2. Pulse the herbs in a food processor. Add the pistachio nuts and pulse again to finely chop. Add the chickpeas, garlic, onion, oil, cumin, flour and baking soda and blend for about a minute, scraping down sides with a spatula when needed. You want the mixture a bit rough.
    Baked green falafel batter
  3. Using a spoon and your hands, form about 20 small round falafels. The batter will be sticky so don't worry if the shape is not perfect. Place them on the parchment lined baking sheet and bake them for about 20 minutes, gently flipping halfway through, until they are nicely browned.
    Baked green falafel before baking
  4. To prepare the tahini dressing whisk together in a small bowl about a tablespoon or more of solid Tahini (I just use organic tahini bought in a jar) with a little water, lemon juice, salt & pepper. Whisk until the dressing is light in color and not too thick but not runny either.
  5. Serve in a lettuce wrap with some freshly cut vegetables and drizzle tahini dressing.