Pistachio falafel

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Kate Doran's pistachio falafel recipe is a delightful twist on a classic, with the pistachios adding a glorious nuttiness. Kate serves the dish with a simple coleslaw, but feel free to mix up your choice of toppings and sides.

First published in 2017

The secret here is to use soaked dried chickpeas rather than tinned – less moisture makes for a firmer, lighter falafel. Don’t be tempted to skip the chilling time: this will allow the flavours to combine and ensure that the falafel don’t break apart whilst cooking.




Pistachio falafel

To serve


  • Food processor


Line a tray with baking parchment and blitz the pistachios to a fine powder in a food processor. Drain the chickpeas and gradually blitz into the pistachio mixture until the mixture reaches a fine crumb texture. Add the remaining ingredients and blitz until combined
Shape the mixture into 24 balls and place on the prepared tray. Refrigerate overnight or for at least 1 hour, until firm
Place in the Actifry Snacking Grid Basket. Add one Actifry spoon of vegetable oil and press start. Cook the falafel for 10–15 minutes, or until crisp on the outside and fluffy in the middle
  • vegetable oil
Serve warm with toasted pittas, a salad of shredded fresh carrot and red cabbage, and hummus garnished with chopped pistachios
First published in 2017

Kate Doran is the blogger behind 'The Little Loaf', specialising in nostalgic baking recipes.

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