I had a request from a recent catering gig to share this recipe, so I figured I'd make it available to everyone!

This version of falafel is packed with herbs and pistachios, which make them beautifully bright green. They are a little more fragile than their traditional fried counterparts, so be gentle with them. They are great to just pop into your mouth, with a simple yogurt/garlic/lemon juice/herb sauce, a dash of hot sauce, or even wrapped up in a collard leaf with some tahini sauce....the possibilities go on and on....

In a food processor, chop:

1 bunch cilantro (leaves and tender stems)

1/2 bunch parlsey (leaves and tender stems)

6 sprigs mint, leaves only

Add, and pulse:

1 c roasted, unsalted pistachios

Add and blend til you get an even, but slightly rough consistency:

3 cloves garlic

1/2 small onion

2 t cumin

2 T buckwheat flour (or flour of choice)

2 c pre-cooked, drained chickpeas

1/4 c olive oil

big pinch salt

Wetting your hands to keep the dough from sticking to them, roll the dough into balls (about the size of ping-pong balls). You should have about 20.

Place on an oiled parchment paper-lined baking sheet and bake at 375º for 15 mins, turning them over halfway through, until nicely browned