Pitas with pistachio falafels and lemony tahini sauce

Falafel de pistache /piloncilloyvainilla.comI can not tell you what kind of cuisine I like more. I love Mexican, Italian, Japanese …. ALL! I really love eating, cooking, being in the kitchen and tasting the thousand and one combinations and ideas that are in every house or every restaurant.
Falafel de pistache /piloncilloyvainilla.comOne of my favorite places to eat is a giant Costco type store but full of international cuisine ingredients, they have any spice you could think of, any type of salt and even cookware. In this store, there is a cafeteria that serves Mediterranean food.
Falafel de pistache /piloncilloyvainilla.comIt’s super homemade food, very authentic, I love it because the owner, an old lady, is always there serving and cooking. Well, in that cafeteria, you can find the most delicious falafels but they are falafels. I love them and eat them from time to time, but I’m not used to eating fried things. It is not my thing.
Falafel de pistache /piloncilloyvainilla.comSo I have my version of baked falafels without the extra fat, full of good ingredients for our body and delicious. Besides they are easy to do, and are the type of food you can do double recipe and keep in the fridge or freezer.
Falafel de pistache /piloncilloyvainilla.comWe eat them in pita bread (I use these pitas, which are made with sprouted grains) with tomatoes, greens, cucumber and lemony tahini sauce. Or in a bowl with brown rice and all the ingredients placed around each other, and then drizzled with the tahini sauce. Here is the recipe and I hope you like it, if you do, please share.

Pitas with pistachio falafels and lemony tahini sauce

Falafel with pistachios and lemony tahini sauce

Baked falafels with pistachio, fresh herbs and lemony tahini sauce.
5 de 1 voto
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 16


  • 3 cups cooked chickpeas or 2 cans of cooked chickpeas drained well
  • 3 cloves garlic
  • 2 tablespoons ground flaxseed
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped parsley
  • 3/4 cup shelled pistachios
  • freshly ground black pepper to taste
  • * Tahini sauce:
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic squeezed
  • sea salt
  • 3 tablespoons hot water
  • * To serve:
  • a handful of green leaves
  • sliced tomato
  • a sliced cucumber
  • tahini sauce


  • Pre-heat the oven to 350 degrees.
  • In a food processor add the chickpeas, garlic cloves, ground flaxseed, cumin, salt, cilantro and parsley.
  • Pulse about 3-5 times until well blended. The idea is to form a dough with texture not completely ground chickpeas like hummus type.
  • Add pistachios and pulse repeatedly until the nuts are in small pieces.
  • Form the falafels and put them on a tray prepared with a silicone mat or baking paper.
  • Put them in the oven for about 20 min. or until firm to the touch.
  • Before serving in a bowl or in a pita, let them cool for about 10 minutes.
  • To make tahini mixture: Mix the ingredients with a fork or a kitchen robot.
  • To serve: Cut a pita in half and carefully so it will not break, open it. Fill it with the green leaves, one or two falafels, slices of tomato, cucumber and drizzle with tahini sauce.


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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