Ingredients
1 c. shelled pistachios
1/2 c. mint leaves
1/2 c. each cilantro, dill, and parsley (leaves and stems okay)
2 c. chickpeas, cooked from dried or canned, drained and rinsed
2 cloves garlic
1/2 small yellow onion, chopped
3 tbsp. extra-virgin olive oil
1 tbsp. lemon zest, from 1 large lemon
1 tbsp. chickpea or all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 c. tahini
1/2 c. mint leaves
2 tbsp. fresh lemon juice
1 tsp. maple syrup
1 clove garlic
1 small jalapeño, seeds removed
1/2 tsp. kosher salt
3 tbsp. water
Preparation
Step 1Preheat oven to 425° and line a baking sheet with parchment paper.Step 2In a food processor, pulse pistachios, mint, cilantro, dill, and parsley until finely ground. Add remaining ingredients and pulse until coarsely ground, scraping down sides of bowl and reprocessing as needed to make sure everything is evenly combined. Step 3Using your hands, form mixture into 20 balls and transfer to prepared baking sheet. Bake until lightly browned on bottoms, 15 to 18 minutes.Step 4Meanwhile, combine all sauce ingredients, except water, in a blender. Blend, adding water 1 tablespoon at a time, until smooth. Serve falafel with tahini sauce on the side.
