Pistachio Falafel with Cucumber Sauce

(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!