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 | vine tomato |
| 1x | lemon |
| 1x | garlic clove |
| 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 courgette, trim off the stem, and cut diagonally into slices approx. 1 cm wide. Peel the carrots and cut diagonally into slices approx. 0.5 cm wide.
Step 2 of 8:
Finely chop the pistachios or roughly grind them in a mortar. Peel the garlic and finely chop it. Wash the lemon in hot water, grate the zest, and squeeze out the juice.
Step 3 of 8:
Drain the chickpeas and mash them in a bowl with a fork. Mix the chickpea paste with pistachios, garlic, falafel seasoning, 2 tsp. lemon zest, as well as 1 or 2 tbsp. flour, and season with salt and pepper to taste.
Step 4 of 8:
Place the carrot and courgette slices in a bowl, mix with 2 tbsp. oil, and season with salt and pepper to taste. Then place the vegetables on a tray lined with baking paper and bake on the middle shelf in the preheated oven for approx. 15 minutes until golden brown.
Step 5 of 8:
Meanwhile, shape the chickpea-pistachio mixture into 6 balls.
Step 6 of 8:
Heat 4 tbsp. oil in a Frying Pan and carefully fry the pistachio falafel balls over medium heat for approx. 8 minutes until golden brown all over.
Step 7 of 8:
Mix the yoghurt together 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 dice. Pluck the parsley leaves from the stalks and finely chop them.
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 yoghurt-tahini sauce.
