STP: Pistachio Falafel

Easy to make and packed with flavor

January 13, 2025

Hi, everyone!

Whether you're a fan of meal prepping or prefer to cook dinner on the fly, falafel is full of flavor and a breeze to make. These vibrant bites are packed with nutrients, offering a hearty dose of fiber and healthy fats from chickpeas and pistachios, and loaded with anti-inflammatory herbs and spices like mint, parsley, cardamom, coriander, and cumin.

Falafel also shines as a crowd-pleaser—serve them as a party appetizer or pair them with quinoa or brown rice for a satisfying main course. Plus, if you’ve got a meat-free guest coming for dinner, this recipe is great to have up your sleeve.

For a quick and delicious lunch, tuck them into a whole-grain pita with pickled onions, crisp Bibb lettuce, and a dollop of the yogurt sauce below. Personally, I also love keeping them on hand as an after-school snack for the kids.

I hope you have as much fun making these tasty, nutrient-packed bites as I do!

Pistachio Falafel

Photo Credit: Food Network

INGREDIENTS

Yield: 4 servings (16 falafel)

For the falafel:

  • 1 cup dried chickpeas

  • 2/3 cup shelled, roasted and salted pistachios

  • 1/4 cup fresh mint, minced, plus whole mint leaves for garnish

  • 1/4 cup fresh parsley, minced

  • 1/4 cup diced onion

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon baking soda

  • 1 clove garlic

  • 3 tablespoons extra-virgin olive oil, plus more as needed

  • Kosher salt and freshly cracked black pepper, to taste

  • Pomegranate seeds, for garnish

For the yogurt sauce:

  • 1/2 cup Greek yogurt

  • 1/4 cup shelled, roasted and salted pistachios, ground 

  • 2 tablespoons tahini 

  • 1/2 teaspoon ground cardamom 

  • Juice and zest of 1 lemon 

  • 1 clove garlic, grated 

  • Kosher salt and freshly cracked black pepper, to taste

INSTRUCTIONS

  1. Place the dried chickpeas in a bowl or resealable container. Fill with water to completely cover the chickpeas. Cover the container and refrigerate for 24 hours. Drain and rinse the chickpeas.

  2. In a food processor fitted with the blade attachment, combine the pistachios, soaked chickpeas, mint, parsley, onion, coriander, cumin, baking soda, garlic, and 1 tablespoon of olive oil—season with salt and pepper. Pulse the food processor until the mixture starts to come together, scraping down the sides every few pulses, making sure not to over-blend. (You want it to have a slightly coarse texture; you do not want it to become a smooth paste.)

  3. Form the falafel mixture into balls about the size of a golf ball, then lightly press into discs. Place on a sheet tray.

  4. Preheat the oven to 200 degrees F. Line a sheet pan with a wire rack.

  5. Heat the remaining 2 tablespoons olive oil in a large nonstick pan over medium-high heat. Sauté the falafel in batches, about 3 minutes on each side to caramelize. Transfer to the sheet pan with the rack and season with salt. Repeat as needed with more olive oil and the remaining falafel. Hold the falafel in the oven until ready to serve. Serve with the yogurt sauce, and sprinkle everything with the pomegranate seeds and whole mint leaves.

  6. For the yogurt sauce: Combine the yogurt, ground pistachios, tahini, cardamom, lemon juice and zest, grated garlic, salt and pepper in a small bowl and mix with a spoon or whisk until well blended. Store in the refrigerator until ready to serve.

Pro Tips

  • Baking soda is used here to help break down the chickpeas, so feel free to leave that out if using canned.

  • Puree until the mixture just comes together when you squeeze it between your hands. Avoid over-pureeing, you still want a bit of texture.

  • The less you work these when shaping, the more tender they will be. Press them gently once to avoid packing the mixture down too tightly.

Equipment Used

  • Large and small bowls

  • Food processor

  • Spatula

  • Cookie scoop

  • Sheet pan

  • Baking rack

  • Large nonstick skillet

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