Baked herb & pistachio falafel with tomatoes, spinach and jalapeno
This Baked Herb & Pistachio Falafel is a healthy, flavourful dish featuring the unique tastes of pistachios and spearmint combined with chickpeas. Served with sautéed tomatoes, spinach, and jalapeno, it’s both nutritious and delicious.
Cook time 15 min
Prep time 15 min
Ingredients:
1 cup spearmint1 tsp coriander leaves
1 cup pistachio nuts
2 cups chickpeas
3 garlic cloves
1/2 onion
2 tbsp olive oil
1 tsp ground cumin
1 tsp buckwheat flour
2 tsp baking soda
1 dash salt
2 cups tomatoes
1/2 jalapeno pepper
1 tsp dried oregano
2 cups spinach
Welcome to a delightful and healthy recipe for Baked Herb & Pistachio Falafel with Tomatoes, Spinach, and Jalapeno. This vibrant and nutritious dish combines the unique flavors of pistachios and spearmint with the classic base of chickpeas, making for a deliciously crunchy and wholesome meal. Topped with fresh tomatoes and spicy jalapeno, and served with a side of nutrient-rich spinach, this falafel dish is perfect for any occasion and sure to impress your family and friends.
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly with a bit of olive oil.
- In a food processor, combine the spearmint, coriander leaves, pistachio nuts, chickpeas, garlic cloves, and onion. Pulse until the mixture becomes a coarse crumb texture. Do not over-process; it should not form a paste.
- Add the ground cumin, buckwheat flour, baking soda, and a dash of salt to the mixture. Pulse a few more times until everything is well combined.
- Transfer the mixture to a mixing bowl. Drizzle 1 tablespoon of olive oil over the mixture and mix well.
- Using your hands or a falafel scoop, form small balls or patties from the mixture. Place them on the prepared baking sheet, leaving some space between each falafel.
- Drizzle the remaining 1 tablespoon of olive oil over the shaped falafel to ensure they crisp up nicely while baking.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, turning them halfway through baking to ensure even cooking. The falafel should be golden brown and slightly crispy on the outside.
- While the falafel is baking, dice the tomatoes and finely chop the jalapeno pepper. If you prefer a milder flavor, remove the seeds from the jalapeno before chopping.
- In a skillet, warm a drizzle of olive oil over medium heat. Add the tomatoes, chopped jalapeno, and dried oregano to the skillet. Sauté for about 5 minutes, until the tomatoes start softening and the mixture is fragrant.
- Add the spinach to the skillet and cook for another 2-3 minutes, until the spinach is wilted but still vibrant green. Stir to combine everything.
- Arrange the freshly baked herb and pistachio falafel on a serving platter. Spoon the sautéed tomatoes, spinach, and jalapeno mixture around the falafel.
- Serve the dish warm, and enjoy your homemade baked herb and pistachio falafel with tomatoes, spinach, and jalapeno!
There you have it, a fantastic and healthy take on falafel that's packed with unique flavors and nutrients. By baking instead of frying, you retain the same great taste and texture while making the dish even more health-conscious. Pair this baked herb & pistachio falafel with a fresh salad or some whole grain pita for a complete meal. Enjoy your culinary creation and don’t forget to share it with your loved ones!
Baked herb & pistachio falafel with tomatoes, spinach and jalapeno FAQ:
Bake the falafel for 20-25 minutes at 375°F (190°C), turning them halfway through to ensure even cooking until they are golden brown and slightly crispy.
The falafel is done when it is golden brown on the outside and has a slightly crispy texture. It should hold its shape without being too soft.
Yes, you can store leftover falafel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
You can substitute pistachios with walnuts or almonds if you have nut allergies or prefer different flavors, but this may alter the final taste slightly.
Use a standard baking sheet lined with parchment paper. Ensure there's enough space between the falafel for even baking and crisping.
Cooking Tips:
- Soak the chickpeas overnight, or for at least 8 hours for best texture and consistency.
- Use fresh herbs for vibrant flavors; dried herbs won't have the same impact.
- Parchment paper on your baking sheet can prevent sticking and make for easier cleanup.
- Don’t over-process the falafel mixture; it should have a slightly coarse texture for the best bite.
- Use a cookie scoop to portion your falafel evenly, ensuring they bake uniformly.
- Let the mixture rest in the fridge for about 30 minutes to let the flavors meld before shaping and baking.
- Flip the falafels halfway through the baking time to achieve even browning and crunchiness on both sides.
- For extra spice, you can add finely chopped jalapeno into the falafel mixture instead of just using it as a topping.
Nutrition Facts
4 ServingsCalories 320kcal
Protein 14g
Carbohydrates 33g
Fiber 10g
Sugar 9g
Fat 24g
More recipes
Cucumber salad with feta, basil and cilantro
A refreshing cucumber salad with feta, basil, and cilantro.
05 May 2026Stuffed eggplant with tomatoes and garlic
Hearty stuffed eggplant with a savory tomato and garlic filling.
05 May 2026Spiced roast pumpkin frittata with feta cheese
A flavorful spiced roast pumpkin frittata with feta cheese.
05 May 2026Herb and lime marinated fish
A fresh herb and lime marinated fish dish, easy to prepare.
05 May 2026Roast pumpkin, spinach and pomegrante couscous
Delicious roast pumpkin couscous with spinach and pomegranate.
05 May 2026Roasted almond, pistachio and cashew couscous
Nutty couscous with roasted almonds, pistachios, and cashews.
05 May 2026Beetroot salad with pomegranate and pistacio
Vibrant beetroot salad with pomegranate and pistachio.
05 May 2026