Crispy and delicious, this pistachio falafel recipe will keep you coming back for more.
Preheat oven to 200°F.
Wash zucchini, remove ends and cut into ½" thick slices at an angle. Peel carrots and cut into ¼" thick slices at an angle.
Finely chop pistachios, or coarsely grind with a mortar and pestle. Peel and finely chop garlic. Wash lemon in hot water, grate, peel and squeeze out juice.
Drain chickpeas and crush in a bowl with a fork. Mix chickpea paste with pistachios, garlic, falafel spice, 2 tsp. lemon zest, and 1 or 2 tbsp. flour and season with salt and pepper to taste.
Place carrot and zucchini slices into a bowl, mix in 2 tbsp. oil, and season with salt and pepper to taste.
Then, place vegetables on a baking tray lined with baking paper and bake on a middle rack for about 15 minutes until golden brown. (Note: You can also an indoor grill pan to cook the carrot and zucchini slices.)
Meanwhile, shape 6 small balls from chickpea and pistachio mixture.
Heat 4 tbsp. oil in a pan and gently fry falafel balls on medium heat for about 8 minutes, turning to brown on all sides.
In a bowl, mix yogurt, tahini and 3 tbsp. lemon juice. Season with salt and pepper to taste. Wash tomato, halve and remove seeds, and finely dice. Remove parsley leaves from stems and finely chop.
In a bowl, mix tomato and parsley with 1 tbsp. oil and 1 tsp. white wine vinegar. Season with salt and with pepper to taste.
Place grilled vegetables on a plate with the salad, arrange the pistachio balls on top, and garnish with the yogurt-tahini sauce.