These colorful and nutritious Oven-Baked Pistachio Falafels are freezer-friendly, making them the perfect lunch or dinner solution, and a great snack to serve to last-minute guests.

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Whenever I can carve a couple of hours out of a weekend, I like to prep bites and snacky things in large batches, then freeze them for later use. My favorite prep-ahead bite is meatballs: I always think, if you have meatballs in the freezer, you’re ready for anything. Reheat those meatballs in the oven and you can drop them in tomato sauce to serve over pasta, serve them over rice or noodles and veggies for a quick meal in a bowl, or set them over a platter with a sauce as a cocktail bite.

I like any and all meatballs, but I also like the vegan variety: falafels. Don’t get mad at me for putting falafels in the meatball category: to me, falafels play the exact same role as meatballs do in my weekly meal planning. Something you’re grateful to have in the freezer come 5:30 pm when everybody’s hungry.

These Oven-Baked Pistachio Falafels are a colorful play on the classic bite: I like to add pistachios for the nutty flavor, the pop of color, and the bump in antioxidants, protein, and fibers. Plus, Pistachio Falafels feel a bit fancier and more festive than the classic variety, which makes them perfectly suitable to be served with a glass of bubbly wine.

Helpful Tips for Making Pistachio Falafels

• Skip the frying process: These Pistachio Falafels are baked, not fried. The mixture is easy to handle and shape into balls and holds its shape really well once baked. Who needs the extra calories and trouble caused by frying?

• No pistachios? Substitute another nut: You can replace pistachios with almonds, walnuts, or even hazelnuts.

• Stock up: Bake a whole tray of Pistachio Falafels, let it cool completely, and put it straight into the freezer. Once the falafels are frozen hard, transfer them to an airtight container. You can reheat the Pistachio Falafels from their frozen state by placing them on a parchment-paper-lined baking sheet in a 325°F (160°C) oven for 10 minutes.

• Serve them any and every way: Pistachio Falafels can be served as a bite along with hummus or a quick combination of Greek yogurt and lemon juice; in a pita with lettuce, sliced tomatoes, diced cucumber and hummus or Greek yogurt for a quick lunch; or over rice and veggies, drizzled with a sauce made of hummus thinned with orange and lemon juice for a nutritious, satisfying dinner.

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Oven-Baked Pistachio Falafels

These colorful and nutritious Oven-Baked Pistachio Falafels are freezer-friendly, making them the perfect lunch or dinner solution, and a great snack to serve to last-minute guests.

Prep Time:25 minutes mins

Cook Time:15 minutes mins

Total Time:40 minutes mins

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 19 oz/540 ml can chickpeas, preferably no salt added, rinsed, drained, and patted dry
• 1/2 cup 125 ml unsalted shelled pistachios
• 1/2 cup 125 ml almond flour (finely ground almonds--also called almond meal)
• 1/4 cup 60 ml fresh mint leaves
• 1/4 cup 60 ml flat-leaf parsley leaves and thin stems
• 1 shallot minced
• 2 cloves garlic peeled
• 1 tsp 5 ml finely grated lemon zest (about 1/2 lemon)
• 2 tbsp 30 ml freshly squeezed lemon juice (about 1/2 lemon)
• 3 tbsp 45 ml extra-virgin olive oil
• 1 tbsp 15 ml all-purpose flour
• 1 tsp 5 ml ground cardamom
• 1 tsp 5 ml baking soda
• 1 tsp 5 ml kosher salt, or fine sea salt
• Freshly ground black pepper to taste

Instructions

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• To the bowl of a food processor, add the chickpeas, pistachios, almond flour, mint, parsley, shallot, and garlic, and pulse 7 to 10 times, until you reach a coarse but uniform texture. Add the remaining ingredients, then pulse, frequently scraping down the sides of the bowl, until the mixture comes together in a coarse paste.
• Remove the bowl from the processor and pull out the blade. Using a 2 tsp (10 ml) capacity cookie scoop or your hands, roll the falafel mixture into balls and set onto the baking sheet. Bake for 15 to 18 minutes, or until the falafel are lightly golden and firm to the touch. Let cool for 10 minutes before serving; this will allow the falafel to firm up and reach their ideal texture.
• SERVING: Serve Pistachio Falafels warm or room temperature as a bite along with hummus or a quick combination of Greek yogurt and lemon juice; in a pita with lettuce, sliced tomatoes, diced cucumber and hummus or Greek yogurt for a quick lunch; or over rice and veggies, drizzled with a sauce made of hummus thinned with orange and lemon juice for a nutritious, satisfying dinner.
• STORAGE: Store Pistachio Falafels in an airtight container in the refrigerator for up to 5 days. You can also freeze the falafels on a baking sheet; once the falafels are frozen hard, transfer them to an airtight container. You can reheat the Pistachio Falafels from their frozen state by placing them on a parchment-paper-lined baking sheet in a 325°F (160°C) oven for 10 minutes.
• MAKE IT GLUTEN-FREE: Substitute a gluten free all-purpose flour mix for the tablespoon of regular all-purpose flour.

Did you make this?

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Looking for More Cocktail Party Recipe Ideas?

My cookbook, French Appetizers, is a collection of fresh, modern, and versatile French-inspired recipes that are perfect to serve when you host happy hour, gatherings with friends, or a casual evening meal. In the book, you’ll find:

> Basic dips and condiments
> Small bites and elegant verrines
> Savory cakes and tarts
> Breads, sandwiches, and toasts
> Sweet bites and drinks

Many recipes include simple formulas to make several versions of a single recipe so that you are only limited by your own taste buds and creativity. Learn more or buy now!

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