📝 About This Recipe
This elevated take on the Middle Eastern classic swaps a portion of traditional chickpeas for buttery, toasted pistachios, resulting in a vibrant green interior and a sophisticated, nutty depth. These falafels are incredibly crisp on the outside while remaining moist and aromatic within, thanks to a heavy hand of fresh herbs and warm spices. It is a luxurious, protein-packed plant-based dish that bridges the gap between rustic street food and fine dining.
🥗 Ingredients
Falafel Base
- 1 cup Dried Chickpeas (Must be dried and soaked, never canned)
- 3/4 cup Shelled Pistachios (Raw, unsalted)
- 1 cup Fresh Parsley (Packed, flat-leaf variety)
- 1/2 cup Fresh Cilantro (Packed, leaves and tender stems)
- 4 cloves Garlic (Roughly chopped)
- 1 large Shallot (Minced)
Spices and Binder
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Cayenne Pepper (Adjust for heat)
- 1.5 teaspoons Sea Salt
- 1/2 teaspoon Baking Powder (Ensures a light, airy texture)
- 1-2 tablespoons Chickpea Flour (Only if mixture is too wet)
- 3 cups Grapeseed or Vegetable Oil (For frying)
Lemon Tahini Sauce
- 1/2 cup Tahini Paste (High quality, well-stirred)
- 1 large Lemon Juice (Freshly squeezed)
- 3-4 tablespoons Ice Water (To thin the sauce)
- 1 teaspoon Maple Syrup (To balance bitterness)
👨🍳 Instructions
-
1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak for 12 to 24 hours. The chickpeas will double in size; do not use canned chickpeas as they are too soft and will cause the falafel to disintegrate.
-
2
Drain the soaked chickpeas thoroughly and pat them dry with a clean kitchen towel. Excess moisture is the enemy of a crispy falafel.
-
3
In a food processor, pulse the raw pistachios until they are finely ground but not yet a paste. Remove 2 tablespoons of the ground nuts and set aside for garnish.
-
4
Add the dried chickpeas, garlic, shallot, parsley, and cilantro to the food processor with the pistachios. Pulse 10-12 times until the mixture resembles coarse sand.
-
5
Add the cumin, coriander, cayenne, salt, and baking powder. Pulse again until the mixture is combined and holds together when squeezed in your palm, but is not a smooth puree.
-
6
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes. This allows the starches to settle and the flavors to meld, making shaping much easier.
-
7
While the mixture rests, whisk together the tahini, lemon juice, and maple syrup in a small bowl. Slowly add ice water one tablespoon at a time, whisking constantly until the sauce turns pale and reaches a drizzling consistency.
-
8
Remove the falafel mixture from the fridge. Using a scoop or tablespoon, form the mixture into small balls or discs (about 1.5 inches in diameter). Do not over-compress them; keep them light.
-
9
In a heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to 350°F (175°C). Use a thermometer to ensure accuracy.
-
10
Carefully drop 4-5 falafels into the hot oil at a time. Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown on all sides.
-
11
Use a slotted spoon to transfer the fried falafels to a wire rack set over paper towels to drain. Immediately sprinkle with a tiny pinch of sea salt.
-
12
Serve the falafels warm, drizzled with the tahini sauce and sprinkled with the reserved ground pistachios.
💡 Chef's Tips
Never use canned chickpeas; the high moisture content will make the dough mushy and it will fall apart in the oil. If the mixture feels too wet to hold its shape, stir in 1 tablespoon of chickpea flour at a time until manageable. Keep your oil temperature consistent at 350°F; if it's too low, the falafel will absorb oil and become greasy; if too high, the outside will burn before the inside cooks. For a vibrant green color, use only the leaves of the parsley and cilantro and avoid large stems. Resting the mixture in the fridge is a non-negotiable step for the best structural integrity.
🍽️ Serving Suggestions
Serve inside warm, fluffy pita bread with pickled red onions and sliced cucumbers. Pair with a crisp, cold Sauvignon Blanc or a sparkling mineral water with lime. Arrange on a mezze platter alongside smoky baba ganoush and vibrant tabbouleh. Serve over a bed of lemon-scented quinoa with roasted cherry tomatoes for a modern grain bowl. Top with a dollop of spicy harissa for those who enjoy an extra kick of heat.