Baked Pistachio Falafel

This Baked Pistachio Falafel is the result of hard thinking on my part regarding what to make for my first post of 2023. It is important to me to start the year extra delicious. I culled this falafel recipe recently from a German cooking magazine when it caught my eye. I am a lover of all things pistachio. Also, I did not want to post anything super decadent. Most people are on diets this time of year. consequently, this falafel is baked rather than fried.

Preserved Lemon Yogurt Dip was the perfect pairing for this Baked Pistachio Falafel. I make preserved lemons all year long. I love to give them away as gifts. Bringing a bottle of wine and a jar of preserved lemons to a party always puts a smile on the host’s face. Also, I find having a jar handy in the fridge provides inspiration and flavor when I am looking for either or both.

To create the preserved Lemon yogurt dip, I whisked together chopped-up preserved lemon, sugar, and lemon pepper. Super easy and super flavorful.

Additionally, to further accompany this Baked Pistachio Falafel,  I made a souped-up version of toasted pita bread. I had a package hanging out in my freezer. So I lightly brushed it with a gorgeous olive oil from my friend’s Casale in Italy.  Then sprinkled large-flake lemon salt over the top. These were toasted in the oven for 15 minutes on a baking sheet. I have a drawer in my kitchen with over 20 different types of salt. This drawer is another place I draw flavor inspiration.

Tips for Making Baked Pistachio Falafel:

Be as nutty as you want: Swap out the pistachios for any variety of nuts or combination of nuts.

Reduce the fat: For the dipping sauce –  use 0%  or reduced-fat Greek yogurt. Additionally, you can brush the pita bread with light olive oil.

Print

Pistachio Falafel with Preserved Lemon Yogurt Dip

Baked Pistachio Falafel with Preserved Lemon Yogurt Dip and toasted pita topped with lemon salt.

Course Appetizer, Brunch, Dinner, Lunch, Snack

Cuisine Middle Eastern

Keyword falafel, pistachio, preserved lemons, yogurt dip

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 1 Clove garlic
• 1 small shallot
• 4 sprigs each fresh parsley and mint
• 1/3 C raw shelled pistachios
• 1 can chickpeas
• 3 tbsp olive oil
• 1/2 tsp ground cumin
• 1 tbsp flour
• 1 tsp baking soda

Instructions

1. -Preheat the oven to 400F.

2. -Mix all the falafel ingredients in a food processor.

3. -Form into balls. Place on the baking sheet.

4. -Bake15 min until golden brown.

5. Preserved lemon yogurt dip

6. 1+1/2 cups greek yogurt

7. 1 tsp sugar

8. 1/4 preserved lemon, cut into tiny pieces

9. 1-2 tsp preserved lemon brine

10. Lemon pepper to taste

11. Mix all ingredients together. Chill until ready to serve.

Try this other Baked Falafel Recipe:

Nutty Baked Beet Falafel