David and Luise of Green Kitchen Stories are always cooking up tasty vegan and vegetarian dishes. Here is a recipe of a summer dish that I've been meaning to try:
Baked Herb & Pistachio Falafel
We used mint and parsley to flavor and color the falafels, but feel free to try it with whatever fresh herbs you have growing in your garden at the moment.
8 springs of fresh mint springs
8 sprigs of fresh parsley
200g pistachio nuts
2 cups garbanzo beans/chickpeas (we used canned)
2 cloves garlic
½ small onion
3 tbsp olive oil
1 tsp cumin
1 tbsp flour (we used buckwheat flour)
1 tsp baking powder
Start by blending the herbs in a mixer for about 30 seconds. Add pistachio nuts and pulse until well combined. Rinse the garbanzo beans. Add them and the rest of the ingredients into the mixer and blend for about a minute. You might have to stir around with a spoon occasionally. Try to keep the texture of the falafel dough a little rough. Make 24 small round falafels, place on a baking sheet covered with parchment paper and bake for about 15 minutes on 375°F/200°C, turn every 5 minutes to get an even brown color.
Cashew Nut Dressing
6 tbsp cashew butter (look for it in health stores or make it yourself)
6 tbsp canola or rapeseed oil
3 tbsp lemon juice
a pinch of salt
Whisk all the ingredients in a small bowl until they are combined.