It’s that time of the year again when all sorts of food are popping up green! I’m still hesitant about the green bagels, but I am seriously smitten about these naturally green toned Pistachio Falafel. They may seem like they take a lot of work, but a blender does the majority of the work and then you just scoop them straight onto a baking sheet to get baked and so so delicious. These Pistachio Falafel Wraps are the perfect transition meal into spring; they are hearty but light and pair so well with a side of baked potato wedges (so yum!). I highly recommend adding these wraps to your St. Patty’s day agenda and you may just consider yourself a lucky gal or guy! Happy St. Patrick’s Day!
St. Patty’s Pistachio Falafel Wraps
(Serves 4, plant-based, vegan, vegetarian, gluten-free option)
- 1 cup raw pistachios, shelled
- 1 cup fresh parsley, washed
- 1/2 onion, sliced
- 3-4 garlic cloves
- 1 can (15.5 oz) cooked chickpeas, drained & rinsed
- 2 tsp flour (I used spelt but can use all purpose or gf substitute)
- 1/2 tsp baking powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- Assembly: cabbage or lettuce leaves as wraps, sun dried tomatoes, sliced onion, hummus, and yogurt+cucumber sauce (see directions).
Preheat oven to 350F and line a baking sheet with parchment paper. Add the pistachios and parsley to a blender and pulse until broken down into small bits. Add the remaining ingredients into the blender (except the assembly items), and pulse until a rough dough has formed. Scoop out 1 Tbsp amounts of dough and roll into balls between your palms to make each falafel. Lay the falafel on the baking sheet (makes about 12 total) and bake for 10 minutes, then flip and bake for another 5-10 minutes, or until the falafel is slightly golden around the edges.
Assembly: Peel the cabbage leaves or lettuce leaves apart, rinse them well and pat them dry- these will be the wraps (can sub pita bread too). Add 2-3 falafel to each wrap with hummus, sun-dried tomatoes, sliced onion, and cucumber-yogurt sauce (thinly slice 1 cup of cucumber, mix well with 1 tbsp apple cider vinegar, about 3/4 cup plain yogurt, and salt & pepper). Hold the wraps like tacos or pita pockets and dig in!
For a heavier meal, serve baked potato wedges on the side. Cut potato slices (about 3 medium potatoes) and toss them in 1 tbsp of olive oil, smoked paprika, garlic powder, and salt & pepper. Roast for 25-35 minutes at 400F, or until crispy and golden.
Leftovers falafel is best stored in the refrigerator in an airtight container for up to 4 days. Enjoy!
Recipe inspired & adapted from Green Kitchen Stories.