Pistachio Falafel on Grilled Vegetables, Tomato Parsley Salad

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.