Makes approximately 12 pieces
This vibrant and flavorful dish features golden-brown falafel, perfectly crispy on the outside and tender on the inside. Each falafel piece is topped with a creamy pistachio dip, made from a blend of cooked Puy lentils and rich pistachios, adding a unique nutty flavor and smooth texture.
Accompanying the falafel is a fresh and zesty tabbouleh, combining finely chopped tomatoes, parsley, and uncooked bulgur, which absorbs the citrusy lemon juice over time, creating a delightful contrast of textures and flavors. The dish is garnished with a sprinkle of herbs and a squeeze of lime, enhancing its freshness and appeal.
Ingredients
PISTACHIO DIP
FALAFEL
TABBOULEH
Directions
Soak the chickpeas the day before or at least 8 hours prior to preparation.
For the pistachio dip, blend all ingredients in a food processor until smooth. Season with some salt and Tabasco.
For the falafel, blend all ingredients in a food processor until you get a sticky mixture. Season with a bit of salt. You can add more salt after frying if needed.
Form 12 small cylinders, 3-4 cm in diameter and 1 cm thick. Press a small indentation in each with your finger for the filling.
Fry in a deep pot with oil heated to 180°C. They are ready when they float to the surface and have a nice color. Add more salt if necessary.
Prepare the tabbouleh by mixing all ingredients together. The uncooked bulgur will absorb the liquid over time. Season with salt and pepper.
Add the pistachio dip to each falafel indentation and top with tabbouleh.
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