Week 10: PWC In the Kitchen

Baked herb andpistachio falafelThis week’s recipe comes from Sprouted Kitchen, a healthy food blog we stumbled upon recently. The baked herb and pistachio falafel is a healthy, yummy source of protein that can be eaten alone or thrown into a salad, sandwich or lettuce wrap.


  • 12 sprigs of mint
  • 12 sprigs of parsley or cilantro
  • 1 cup of pistachio nuts (shelled)
  • 2 cups of chickpeas (cooked or canned)
  • 2 cloves of garlic
  • 1/2 of a small yellow onion
  • 3 tbsp. of olive oil
  • 1 tsp. of ground cumin
  • 1 tbsp. of flour
  • 1 tsp. of baking soda
  • salt


  1. Preheat the oven to 375 degrees. Cover a baking sheet with parchment paper or foil.
  2. Chop the herbs in a food processor. Add the pistachio nuts and chop again. Add the chickpeas, garlic, onion, oil, cumin, flour and baking soda and blend for thirty seconds.
  3. Make about 20 small round falafels from the mixture. Place them on the baking sheet and bake for 15 minutes. Flip halfway through.

The author of Sprouted Kitchen includes a recipe for a tomato chili salsa that would pair well with the falafel. Mix the ingredients below in a bowl and combine with falafel.

  • 2 cups of diced tomatoes
  • 1/2 small red chile (seeded and chopped)
  • 1 garlic clove
  • 2 tbsp. of olive oil
  • 1 tbsp. fresh oregano (chopped)
  • salt and pepper
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