Pistachio falafel on grilled vegetables
Falafel have become a popular vegetarian dish in this country. When prepared correctly, falafel are characterized by a golden, crispy exterior and a greenish, soft interior with a nutty flavor.
Falafel are traditionally made with a base of mashed chickpeas. Garlic, lemon zest, and pistachios enhance our falafel balls, creating an exciting taste experience!
50 min
Total Time
35 min
Cooking Time
15 min
Preperation Time
Ingredients
| 400 g | Chickpeas |
| 1x | Zucchini |
| 2x | Carrots |
| 1x | Bush tomato |
| 1x | Lemon |
| 1 clove of garlic | |
| 1 bunch | parsley |
| 150 g | Yogurt |
| 25 g | Tahini |
| 10 g | Pistachio kernels |
| 2 g | Falafel seasoning |
| Additionally | |
| 7 tbsp | Olive oil |
| 1 tsp | White wine vinegar |
| Salt | |
| Pepper | |
| Baking paper |
Instructions
Step 1 of 8:
Preheat the oven. Wash the zucchini, remove the stem, and cut diagonally into slices about 1 cm wide. Peel the carrots and cut diagonally into slices about 0.5 cm wide.
Step 2 of 8:
Finely chop the pistachios or coarsely grind them in a mortar. Peel and finely chop the garlic. Wash the lemon thoroughly, zest it, and squeeze the juice.
Step 3 of 8:
Drain the chickpeas and mash them with a fork in a bowl. Mix the chickpea paste with pistachios, garlic, falafel spice, 2 tsp lemon zest, and 1 or 2 tbsp flour, and season with salt and pepper to taste.
Step 4 of 8:
Place the carrot and zucchini slices in a bowl, toss with 2 tbsp oil, and season with salt and pepper to taste. Then, place the vegetables on a baking sheet lined with parchment paper and bake in the preheated oven on the middle rack for about 15 minutes until golden brown.
Step 5 of 8:
Meanwhile, form the chickpea-pistachio mixture into 6 balls.
Step 6 of 8:
Heat 4 tbsp oil in a pan and carefully fry the pistachio falafel balls over medium heat for about 8 minutes until golden brown on all sides.
Step 7 of 8:
Mix the yogurt with tahini and 3 tbsp lemon juice in a bowl. Season with salt and pepper to taste. Wash the tomato, halve it, remove the seeds, and cut into very fine cubes. Pluck the parsley leaves from the stems and chop finely.
Step 8 of 8:
In a bowl, mix the tomato and parsley with 1 tbsp oil and 1 tsp white wine vinegar. Arrange the pistachio balls on top and garnish with the yogurt-tahini sauce.
