Baked Pistachio Falafels with Tzatziki - alive magazine
Traditional falafels are undeniably tasty, but the authentic deep-fried versions are not exactly nutritional bell-ringers. Baking them and mixing in nutrient…
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Ingredients
- 2/3 cup (160 mL) flat-leaf parsley
- 2/3 cup (160 mL) shelled unsalted pistachios
- 2 1/2 cups (625 mL) cooked or canned chickpeas, drained and rinsed
- 1 shallot, minced
- 2 garlic cloves, minced, divided
- Juice of 1/2 lemon
- 2 Tbsp (30 mL) + 2 tsp (10 mL) extra-virgin olive oil
- 1 1/2 Tbsp (22 mL) whole wheat flour or flour of choice
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) salt
- 1/2 English cucumber, peeled
- 3/4 cup (180 mL) plain Greek yogurt or nondairy alternative
- 1 Tbsp (15 mL) chopped mint or dill
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