Fresh Mint & Pistachio Falafel

Ingredients

Falafel
20g  fresh mint
20g fresh parsley
200g shelled pistachio nuts
420g chickpeas - soaked, sprouted & cooked
2 cloves garlic
1/2 small onion
3 tablespoons olive oil
1 teaspoon ground cumin
1 tablespoon buckwheat flour
1 teaspoon baking powder

Cashew Nut Dressing
6 tablespoons cashew butter
6 tablespoons olive oil
3 tablespoons lemon juice
a pinch of salt

Mint Yoghurt
250 ml plain yoghurt
10g fresh mint, leaves picked and chopped
1 organic lime, juice and zest

Tomato Chili Salsa
3 tomatoes, diced small
1/2 red chili, finely chopped
1 clove garlic, finely chopped
3 tablespoons olive oil
1 fresh sprig of oregano
sea salt
black pepper

To Assemble
1 head romaine lettuce
1 avocado, sliced into 1/8 wedges
more fresh herbsMaking the Falafel

Start by blending the herbs in a mixer for about 30 seconds. Add pistachio nuts and pulse until well combined.Add garbanzo beans and the rest of the ingredients into a mixer and blend for about a minute. You may have to stir around with a spoon occasionally.

Try to keep the texture of the falafel dough  a little rough.Make 24 small round falafels, place on a baking sheet covered with parchment paper and bake for about 15 minutes on 200C, turn every 5 minutes to get an even brown colour.Making the Cashew Nut Dressing

Whisk all the ingredients in a small bowl until they are combined.Making the Mint Yoghurt

Add the yoghurt, mint and lime in a bowl and stir around until combined. Place in the fridge for a while to intensify the mint flavor.Making the Tomato Chili Salsa

Chop the ingredients and add everything to a serving bowl. Stir around. Add salt and pepper according to taste. Serve immediately or put in the fridge for 30 minutes to get more intense flavors.Assembling Everything

Separate the leaves by turning the lettuce and cabbage upside down and removing the stem or cone with a knife. Put it under running water and gently separate the leaves one by one. Pat dry.Hold one lettuce leaf in your hand, add 2 or 3 falafels, a spoonful of cashew nut dressing, mint yoghurt, tomato salsa and top with some fresh herbs, chopped pistachio and a couple of raisins.

• Pistachios (you'll need 2 bags)


• Chickpeas


• Buckwheat Flour


• Cashew Butter

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Ingredients

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