Food 
(Cooking Time: 30 minutes Preparation Time: 10 minutes Servings: 5)
This is a perfect lunch or dinner solution and also you can serve this anytime as a snack as well. Usual falafels are going with standard chickpea, but here I have added pistachios for a great flavor and make it healthier. This meal is super-rich in protein and easy to prepare.
NUTRITIONAL FACTS
- Amount per Serving
- Calories 385g
- Fats: 22g
- Cholesterol: 0.0mg
- Total Carbohydrate: 34g
- Protein: 14g
INGREDIENTS
For the falafel
- 1 can (540 ml) of Chickpeas rinsed and drained
- 1/2 Cup of unsalted pistachios
- 1/2 to 1 Cup of breadcrumbs
- 1/2 Yam grated
- 1/4 Cup of fresh parsley chopped
- 1/4 Cup of coriander chopped
- 3 Green onions chopped
- 1 teaspoon of ground cumin
- 1 teaspoon curry powder
- 1 tbsp olive oil
- 1 pinch of salt
- 1 pinch of ground black pepper
For the cucumber sauce
- 2 tbsp of vegan mayonnaise
- 2 vs. tablespoons water
- 1 vs. tablespoons plain yogurt 2% fat
- 1 vs. tablespoons Dijon Mustard
- 1 vs. tablespoons cucumber finely chopped
- 1 clove garlic finely chopped
- 1 vs. teaspoon Maple syrup
- 1 vs. teaspoon lemon juice
- 1 vs. tablespoons Green onions chopped
- 1/2 vs. teaspoon sriracha sauce
- 1pinch of salt
- 1 pinch of ground black pepper
DIRECTIONS
For the falafel
- In the food processor, grind the pistachios into fine crumbs.
- Purée the chickpeas using the food processor; then transfer the puree to a bowl and mix all the ingredients.
- Form 24 falafels using the preparation and place them on a baking sheet. Brush them with the oil and bake in the oven at 350°F for about 25 to 30 minutes or until golden brown.
For the cucumber sauce
- Combine all ingredients in a small bowl and adjust seasoning to taste.
- Serve and enjoy your dish!
What is a vs. tablespoon??