Ingredients
- ½ cup pistachios (unsalted)
- ½ cup almonds (unsalted)
- ⅓ cup fresh parsley (chopped)
- 5 sprigs fresh mint
- 1 small yellow onion
- 1 tsp cumin
- ½ tsp sea salt
- 3 cloves garlic
- 1 (15oz) can of chickpeas
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp flour (any will work)
Tzatziki:
- ¼ cup plain greek yogurt (or sub vegan)
- 1 tsp lemon juice
- 2 tbsp cucumber (finely diced)
- 1 tbsp fresh dill (chopped)
- pinch sea salt + black pepper
Instructions
- Heat oven to 375. Combine the herbs, garlic cloves, onion, cumin, and nuts in a food processor. Pulse until combined and lightly chopped.
- Add in the chickpeas, olive oil, lemon juice, and flour. Pulse until fully combined. You may need to scrape down the sides every so often. Continue until it’s as smooth as you’d like, I prefer it a little chunky.
- Scoop and roll with hands into small balls onto a baking sheet. Bake for 15-18 minutes, turning halfway. They should get a little brown/crispy on top.
- For the tzatziki, combine all ingredients into a bowl and stir together.
- Use in a pita, over a salad, or with rice. My favorite combo (as seen here) is with a pita, hummus, lettuce, and avocado. Oh, and with lotssss of tzatziki.