Geoffrey Zakarian's Pistachio Falafel | The Kitchen

Cardamom-spiced yogurt brings an extra zing of flavor to Geoffrey's spin on a Mediterranean classic! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3I48gZp Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pistachio Falafel RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Intermediate Total: 1 day 55 min (includes soaking time) Active: 55 min Yield: 4 servings (about 16 falafel) Ingredients 1 cup dried chickpeas 2/3 cup shelled, roasted and salted pistachios 1/4 cup fresh mint, minced, plus whole mint leaves for garnish 1/4 cup fresh parsley, minced 1/4 cup diced onion 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon baking soda 1 clove garlic 3 tablespoons extra-virgin olive oil, plus more as needed Kosher salt and freshly cracked black pepper Yogurt Sauce, recipe follows Pomegranate seeds, for garnish Yogurt Sauce: 1/2 cup Greek yogurt 1/4 cup shelled, roasted and salted pistachios, ground 2 tablespoons tahini 1/2 teaspoon ground cardamom Juice and zest of 1 lemon 1 clove garlic, grated Kosher salt and freshly cracked black pepper Directions Place the dried chickpeas in a bowl or resealable container. Fill with water to completely cover the chickpeas. Cover the container and refrigerate for 24 hours. Drain and rinse the chickpeas. In a food processor fitted with the blade attachment, combine the pistachios, soaked chickpeas, mint, parsley, onion, coriander, cumin, baking soda, garlic and 1 tablespoon olive oil. Season with salt and pepper. Pulse the food processor until the mixture starts to come together, scraping down the sides every few pulses, making sure not to overblend. (You want it to have a slightly coarse texture; you do not want it to become a smooth paste.) Form the falafel mixture into balls about the size of a golf ball, then lightly press into discs. Place on a sheet tray. Preheat the oven to 200 degrees F. Line a sheet pan with a wire rack. Heat the remaining 2 tablespoons olive oil in a large nonstick pan over a medium-high heat. Saute the falafel in batches, about 3 minutes on each side to caramelize. Transfer to the sheet pan with the rack and season with salt. Repeat as needed with more olive oil and the remaining falafel. Hold the falafel in the oven until ready to serve. Serve with the Yogurt Sauce, and sprinkle everything with the pomegranate seeds and whole mint leaves. Yogurt Sauce: For the yogurt sauce: Combine the yogurt, ground pistachios, tahini, cardamom, lemon juice and zest, grated garlic, salt and pepper in a small bowl and mix with a spoon or whisk until well blended. Store in the refrigerator until ready to serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GeoffreyZakarian #TheKitchen #FoodNetwork #PistachioFalafel Geoffrey Zakarian's Pistachio Falafel ​| The Kitchen | Food Network https://www.youtube.com/watch?v=OMaqs5pmMsc