This Gluten-Free Baked Pistachio Falafel recipe is absolutely delicious and remarkably crispy! Be sure to allow 4 hours soaking time for the chickpeas, preferably overnight. Then, the falafel mixture is super easy to make in a food processor. Recipe yields 12 to 13 falafels.
Raise your hand if you love falafel! I’ve gone back into the archives to highlight my all-time favorite homemade falafel recipe. Making falafel at home can be tricky, but this recipe is easy.
This recipe for the falafel is so easy to make! The addition of pistachios adds more crunch and a delightfully nutty flavor. You’ll find it hard to resist these new fresh out of the oven.
3 Tips On How To Make This Delicious Falafel:
Bake it, don’t fry it. I say this because frying requires a lot of sizzling hot oil, and that scares me. I also don’t have a good vent over my oven to take the fried food smell far, far away. Plus, you can use a reasonable amount of heart-healthy olive oil in the baked version.
Soak the dried chickpeas for at least four hours. If your chickpeas aren’t sufficiently softened, you’ll have unpalatably tough pieces of chickpea in your falafel. There’s just no workaround here.
Choose your dried chickpeas wisely. Try to buy your dried chickpeas from a store with high turnover, because old chickpeas need longer to soften. If you have options, pick the chickpeas that are the smallest, since they’ll soften faster.
Falafel Serving Suggestions:
Serve falafel as an appetizer, wrap it into a pita sandwich, or add it to a salad for a protein-rich topping. Falafel goes great with any of the following ingredients:
- Pita bread, warmed or toasted
- Fresh greens (such as spring greens or chopped romaine)
- Tomatoes, sliced
- Bell peppers, cut into strips
- Cucumber, thinly sliced
- Kalamata olives, pitted and sliced
- Raw red onion, thinly sliced, or quick-pickled onions.
- Sauce: Something creamy like tzatziki, hummus, or tahini sauce, and maybe a spicy sauce like zhoug or shatta, too.Do let me know how you found this Gluten-Free Baked Pistachio Falafel if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!
Gluten-Free Baked Pistachio FalafelThis recipe for the falafel is so easy to make! The addition of falafels adds more crunch and a delightfully nutty flavor. You'll find it hard to resist these new fresh out of the oven.
- 1 cup/200g dried soaked overnight chickpeas
- 3 tablespoons pistachios
- Juice of 1 lemon
- 4 cloves chopped garlic
- 1 small white onion diced
- 1 handful of fresh parsley
- 3 tablespoon olive oil
- 1 tablespoon of salt
- 3 tablespoons of gram flour chickpea flour
- Soak chickpeas in water overnight or up to 24 hours in the refrigerator.
- The next day, drain and rinse chickpeas.
- Preheat the oven to 392°F and line a baking sheet with parchment paper.
- In a food processor, add all of the ingredients and blend until you have a chunky paste.
- Using a tablespoon, take a spoonful of the mixture and roll into a ball using your hands. Place each ball on the baking tray and push them down slightly. Repeat this until you have used up your entire mixture.
- Pop in the oven for 30 minutes, or until golden brown.
- Once cooked, allow to cool down slightly before serving.