Servings
50
Prep time
Cook time
Recipe
Ingredients
- 800g chickpeas, rinsed & drained
- ½-1 cup raw tahini paste
- 1 bunch parsley
- 1 bunch coriander
- 1 onion, roughly chopped
- 5-6 garlic cloves, peeled
- 1 tbsp coriander
- 2 tbsp cumin
- 1 tbsp salt
- 1 tsp bicarbonate soda
- 100g kale
- 200g baby spinach
- 1 bunch basil
- ¼ cup pine nuts
- ¼ cup olive oil
- Salt & pepper
- A handful pistachios, chopped
Method
- Blend all falafel ingredients until smooth.
- Roll into balls — wet hands help here if you find the mixture is sticky.
- Fry in very hot oil and dry on paper towel.
- To make the pesto, add kale, spinach, basil, pine nuts and olive oil to a blender and blitz well. Season to taste with salt and pepper, spoon into a serving bowl and garnish with chopped pistachios.
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