4 Servings 15 min Cook
1 Cup Spearmint
1 1/3 Sprigs Fresh Cilantro
1 Cup Pistachio Nuts
2 Cup Chickpeas
3 Cloves, minced Garlic
1/2 Medium (2-1/2" dia) Onions
2 Tbsp Olive Oil
1 Tsp, ground Cumin
1 Tsp Buckwheat Flour
2 Tsp Baking Soda
1 Dash Salt
2 Cup, chopped or sliced Tomatoes
1/2 Pepper Jalapeno Peppers
1 Tsp, leaves Oregano
2 Cup Spinach
Preheat the oven to 375'.
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.
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.
Stir all tomato chili salsa ingredients together in another bowl.
Allow ingredients to sit for flavors to blend.
Serve on a bed of spinach with the tomato chili salsa.
Falafels will keep for about a week covered in the fridge.
