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Makes about 20
David and Luise suggest a simple cashew nut dressing in their book which is a blend of soaked cashews, oil, lemon juice, and salt. I had some tahini sauce to use up, so I went that route instead. Just use half the amount of water called for. A fresh tzatziki would be refreshing here too. The original recipe uses 2 cups pistachios, I scaled it down a bit due to preference which is why mine yields a bit less than thiers. Your call. Don't be shy with the herbs, these falafels can take it.
12 sprigs of mint
12 sprigs of parsley or cilantro
1 cup shelled pistachio nuts
2 cups chickpeas, cooked or canned
2 garlic cloves
1/2 small yellow onion
3 T. extra virgin olive oil
1 tsp. ground cumin
1 T. buckwheat flour (or another flour of choice)
1 tsp. baking soda
hearty pinch of salt
/ tomato chili salsa /
2 cups diced tomatoes (I used baby tomatoes)
1/2 a small red chile, seeded and finely chopped (one jalepeno works)
1 garlic clove
2 T. extra virgin olive oil
1 T. fresh chopped oregano
pinch of sea salt and fresh ground pepper
collard leaves, cabbage or pita bread for serving
fresh herbs for garnish
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1st Keep
 jenellebaur
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