Baked Herb & Pistachio Falafel

Ingredients

• Spearmint

  Fresh

  1 cup or 91g

• Fresh cilantro

  Coriander leaves, raw

  12 sprigs or 27g

• Pistachio nuts

  Nuts, raw

  1 cup or 123g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Garlic

  Raw

  3 cloves, minced or 9g

• Onions

  Raw

  ½ medium or 55g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Buckwheat flour

  Whole-groat

  1 tsp or 3g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Spinach

  Raw

  2 cup or 60g

Directions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or oiled foil.  Pulse the herbs in a food processor. Add the pistachio nuts and pulse again to chop. Add the chickpeas, 2 of the garlic cloves, onion, oil, cumin, flour and baking soda and blend for thirty seconds, scraping down sides when necessary. You want the mixture a bit rough.
2. Carefully remove blade. Using your hands, form 20 small round falafels. Place them on the parchment lined baking sheet. Bake them for about 15 minutes, flipping halfway through, until browned. 
3. Stir all tomato chili salsa ingredients together in another bowl. Allow ingredients to sit for flavors to blend. 
4. Serve on a bed of spinach with the tomato chili salsa. Falafels will keep for about a week covered in the fridge.