I should not be allowed sugar after 7pm. Saying it sends me hyper doesn’t cover the effect it has on me. The other day Chris was lucky enough to get a 20 minute mash-up of Queen songs, hand actions and all, at about 11.30 at night. Now I know you’re all thinking what a lucky boy, I wish I had Rachel in my bed serenading me with Queen songs, but sadly Chris doesn’t see it that way. Another day I’d had 3 mini (I stress mini as I’m pretty sure they don’t even count) chocolate bars and a tiny pack of Haribo, which resulted in Chris questioning if I was sober at 5.30pm on a Tuesday. The answer was sadly yes.
Chris believes this falafel might be the counter to my sugar induced hyperactive behavior. When something tastes this good I don’t care if it does or not. I cannot explain how good this falafel is. Maybe it sounds silly when I say how amazed I was that this actually smelt like falafel when it first came out of the oven, or how I did indeed doubt that simple chickpeas and pistachios could handle the mountain of herbs I just threw at them. But they did and they can and you need these in your life.
I wish I had realised how simple it was to make homemade falafel. I would have jumped on this delicious recipe earlier! Given I inherited my mothers lack of planning I only realised I didn’t have enough pistachio to fulfill the original recipe. So being ever resourceful I threw in some pine nuts and it still turned out delish.
This falafel is PACKED with herbs. And I mean packed. At first I was a little wary the mint would be too much but when put up against the parsley and coriander it’s a perfect mix. Part of me wishes I had remembered to throw in some lemon zest as intended but part of me loves these just as they are.
Falafel always intimidated me in the sense I thought it would be an overly complicated and expensive dish. I couldn’t be more wrong! It’s a case of blitz all our ingredient together and marvel in the amazing falafel mix we are left with. Our herb filled mixture is shaped into small balls and cooked till golden and the waft of freshly baked falafel comes out of the oven.
I enjoyed mine in a whole wheat pita with some caramelised onion, lemon spiked yogurt and baby leaf salad. The tomato chili salsa as suggest by Sara in her original recipe would be just as gorgeous with these. Lemon is definitely the friend of this falafel recipe so don’t be afraid to add it to the salad or yogurt you pair with this.
Makes 20 small falafel balls, adapted from Sprouted Kitchen
2 cups of chickpeas
1/2 cup shelled pistachios
1/2 cup pine nuts
12 sprigs of fresh mint, leaves stripped
10 sprigs of fresh parsley
5 sprigs of fresh coriander
1 teaspoon ground cumin
1 tablespoon flour
1 teaspoon baking soda
3 tablespoons extra virgin olive oil
1/2 white onion, roughly chopped into 3
2 cloves of garlic, smashed
Good sprinkle of salt
- Pre-heat oven to 190C (375F). Line a baking sheet with parchment paper.
- Blitz all of the herbs in a food processor till roughly cut. Add the pistachios and pine nuts and blitz again till all nuts have been roughly chopped.
- Add the onion, garlic, cumin, flour, baking soda, extra virgin olive oil and salt. Blitz for about 30 – 60 seconds (depends how good your food processor is) until it forms a chunky paste.
- Form 20 small balls using your hands and place them on the lined baking sheet. Bake for 15-20 minutes until golden brown on the outside, turn one half way through.
- Enjoy straight away or store in an airtight container for up to a week.