Makes 24-30 falafels
¼ cup [60 ml] fresh mint, coarsely chopped and packed
¼ cup [60 ml] fresh parsley, coarsely chopped and packed
7 oz [200 g] pistachio nuts, shelled
2 cups [500 ml] canned chickpeas, rinsed
2 cloves garlic
½ small onion
3 tbsp [45 ml] olive oil
1 tsp [5 ml] cumin
1 tbsp [15 ml] whole-wheat flour
1 tsp [5 ml] baking powder
½ tsp [2.5 ml] fine sea salt
Finely ground black pepper, to taste
1 cup [250 ml] Greek-style yoghurt
2 tbsp [30 ml] fresh mint, finely chopped
1 lime, juice and zest
6 tbsp [90 ml] cashew butter
6 tbsp [90 ml] canola or rapeseed oil
3 tbsp [45 ml] lemon juice
A pinch of salt
Small butter (or Boston) lettuce leaves
To make the falafels: Preheat oven to 375°F [200°C]. In a food processor, pulse herbs 4-5 times until they are finely chopped. Add the pistachio nuts and pulse until well combined. Add the chickpeas and the rest of the ingredients and blend for about a minute, scraping down the sides of the bowl occasionally. Keep the texture of the falafel dough a little rough. With your hands, make 24 to 30 small round falafels. Place on a baking sheet covered with parchment paper and bake for about 15 minutes, turning every 5 minutes to get an even brown color.
To make the mint yogurt: Stir yogurt, mint, lime juice and lime zest in a small bowl and stir until combined. Reserve in the fridge for 30 minutes to get a better and more intense mint flavor.
To make the cashew dressing: Whisk all the ingredients in a small bowl until combined.
To serve: Set butter lettuce leaves on a serving plate or tray. Spoon 1 tsp [5 ml] yogurt on each leaf and top with a falafel. Drizzle with cashew dressing, decorate with mint leaves and serve immediately. Serve with more mint yogurt and cashew dressing on the side. The falafels can also be served as a sandwich in pita breads with lettuce and tomato slices.
Recipe Credit: Adapted from Green Kitchen Stories