Pistachio & Fresh Herb Falafels


Mea culpa for being so MIA lately.

There have been many major changes taking place in my life lately (excuses, excuses ๐Ÿ˜‰ ), including launching my very own organic and vegan catering companyย (stay tuned ๐Ÿ™‚ ). I feel like the tectonic plates are shifting and bringing me towards a better place – a place where I actually want to be. Though the process and uncertainties I am going through are, at times, a little frightening, I keep reminding myself that without change, there is no adventure in life, and that changing is learning, which means personal growth. So there!

But, now I’m back! #cantstopwontstop

And on that note of being back, allow me to share with you this fantabulous recipe I made while being MIA.


I love falafels. So very much.

When I hear the word “falafel”, my salivary glands immediately start acting up. ๐Ÿ™‚

However, every time I gobble up falafels at my neighbourhood Israeli restaurant, my digestive tract seems to regret eating the fried things hours later.

So of course, the falafels I bring you today are baked, not fried!

These hearty, plant-based, vegan falafels are made with sterol-rich pistachios (cholesterol, you’re going down!), antioxidant-rich fresh herbs and protein-rich chickpeas. And… each one of these “nom-nom” falafels with beaucoup flavour contains a whopping 5 grams of protein and 3 grams of fiber, hence, you will be hangry no more. ๐Ÿ˜‰

Made with peppery basil, fresh parsley, nutty pistachios, tender chickpeas, garlic-breath-inducing garlic ( ๐Ÿ˜‰ ), creamy tahini,ย aromaticย cumin and sweet fennel, I have a suspicion even carnivores would sink their canines into this! ๐Ÿ˜‰

Oy vey, I’m making myself hungry!


Gorgeous and flavourful!

Pistachio & Fresh Herb Falafel Balls


  • 1/2 cup pistachios, shelled
  • 2 green onions
  • 1 tsp. onion flakes
  • 2 cloves garlic
  • 2 19-oz cans chickpeas
  • 3 leaves Swiss chard (or other greens)
  • 2 handfuls fresh parsley
  • 1 small handful fresh basil
  • 2 tbsp. tahini
  • 1/2 tsp. cumin
  • 1/2 tsp. ground fennel
  • 4 tbsp. ground flaxseeds
  • 4 tbsp. water
  • 4 tbsp. extra virgin olive oil
  • 1 tsp. baking soda
  • 1/2 cup whole-wheat flour
  • Salt and pepper, to taste


Falafels on point!


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add pistachios, garlic and green onion to food processor and pulse until finely ground.
  3. Add the remaining ingredients and pulse until a thick paste is obtained.
  4. Shape into about 24 falafel balls. Roll using your hands or using two spoons.
  5. Pop into the oven for an hour. Remove from the oven after 30 minutes (or halfway through the time it takes you) to flip the balls over.
  6. Eat ’em! Serve on a bed of lettuce or on a bed of quinoa + zaatar + chopped radish + pickled turnips + cucumber + tomatoes + fresh parsley + pistachios + olive oil + salt + pepper.

These are so good you just might falafel your chair (ok I’m trying too hard here – haha).

You know the drill – if you try these out, let me know how they turn out in the comments section! ๐Ÿ˜‰

2 Comments Add yours

  1. Cara Nye says:

    Think I need to try these!!! So proud of you!

  2. Seema says:

    Hi Niki, This sounds incredible. Honestly, this is one of the most strategically delicious, yet nutritious recipes I have ever seen. Your creativity is truly impressive. I do have a question for you, and I hope itโ€™s not too complex to get your advice on it. I like to use my peas and beans dry/not canned and I was wondering if you had any tips about soaking chickpeas. Iโ€™m incredibly new to it and have noticed it seems every pea/bean requires different lengths of time that effect how they turn out. Thank you for all the advice and for such amazing recipes ๐Ÿ™‚

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