Baked Herb + Pistachio Falafel

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Sprouted Kitchen


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12 sprigs of mint

12 sprigs of parsley or cilantro

1 cup shelled pistachio nuts

2 cups chickpeas, cooked or canned

2 garlic cloves

1/2 small yellow onion

3 T. extra virgin olive oil

1 tsp. ground cumin

1 T. buckwheat flour (or another flour of choice)

1 tsp. baking soda

hearty pinch of salt

2 cups diced tomatoes (I used baby tomatoes)

1/2 a small red chile, seeded and finely chopped (one jalepeno works)

1 garlic clove

2 T. extra virgin olive oil

1 T. fresh chopped oregano

pinch of sea salt and fresh ground pepper

collard leaves, cabbage or pita bread for serving

fresh herbs for garnish

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