Baked herb and pistachio falafel

Baked herb and pistachio falafel

The Green Kitchen
Johanna Frenkel

We love falafel, but we do not understand why it is always made into greasy, deep-fried fast food. Although fast food can be nice at times, we mostly prefer our meals on the lighter side. So we decided to make our own version and change some essential details. First of all, we pack it with fresh spices and pistachio nuts, which give it a wonderful colour, flavour and texture. We have never been fans of deep-frying and therefore we oven-bake our falafels. Lastly, we wrap them up in thin and crispy cabbage leaves instead of pitta bread. Try it, we promise you that you have never had a falafel that makes you feel so good afterwards.



Quantity Ingredient
8 sprigs mint, leaves picked
8 sprigs parsley, leaves picked
240g pistachio nuts, shelled
400g chickpeas, cooked or canned
2 garlic cloves
1/2 small onion
3 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1 tablespoon buckwheat flour
1 teaspoon baking powder

Cashew nut dressing

Quantity Ingredient
6 tablespoons cashew butter
or 6 tablespoons Homemade nut and seed butter
6 tablespoons rapeseed oil
3 tablespoons lemon juice
pinch salt

Tomato chilli salsa

Quantity Ingredient
3 tomatoes, diced
1/2 red chilli, seeded and finely chopped
1 garlic clove, finely chopped
3 tablespoons olive oil
2 tablespoons oregano, chopped
salt and freshly ground black pepper


Quantity Ingredient
225ml plain yoghurt
1 cucumber, peeled, seeded and shredded
4 large sprigs mint, leaves picked and very finely chopped
2 1/2cm fresh green chilli, seeded and very finely chopped
1 garlic clove, crushed
1 teaspoon cumin seeds

To serve

Quantity Ingredient
1 cabbage
1 handful grapes, halved
50g sunflower seeds, toasted
green leaves
fresh herbs


  1. Preheat the oven to 190°C.
  2. To make the falafel, blend the herbs in a food processor for about 30 seconds. Add the pistachio nuts and pulse until well combined. Add the falafel ingredients into the food processor and blend for about a minute, stopping and scraping down the sides as necessary. Try to keep the texture of the falafel paste a little rough.
  3. Remove the paste and, using your hands, form 24 small round falafels. Place on a baking tray covered with baking paper and bake for about 15 minutes. Turn them every 5 minutes to get an even brown colour.
  4. To make the cashew nut dressing, whisk all the ingredients together in a small bowl until they are combined.
  5. To make the tomato chilli salsa, put everything in a serving bowl and stir to combine. Season to taste. Refrigerate for 30 minutes to intensify the flavours.
  6. To make the raita, place all the ingredients in a medium-sized bowl, stir together and put in the fridge for 30 minutes before serving.
  7. Turn the cabbage upside down and remove the cone with a sharp knife. Rinse it under running water and gently separate the large outer leaves one by one. Pat them dry with paper towels. Prepare all the accompaniments in small bowls and place on the table so everyone can assemble their own falafel.
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