Via Caley Alyssa
on Jan 17, 2012
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pistachio mint falafel balls

Monday evening I had a lovely lady guest over for a girls evening which was reason enough for me to cook! I’ll admit, sometimes I tend to go slightly overboard when having house guests to cook for as most evenings I generally fend for myself. Preparing healthy and delicious meals for one is fine, but when I get to share them with others, my excitement tends to get the best of me and I turn into a vegan version of Betty Crocker.

This time around, our menu consisted of pistachio mint falafel balls over a salad of mixed greens and kale with avocado and carrots and topped with a lemon, cashew dressing. I also served a side of coconut-chili-lime cauliflower rice (that recipe is in my queue).

I’m constantly in search of food that is not only tasty, but good for you and pistachios fit the bill! They are packed full of vitamins including copper, manganese, and phosphorus. They’re also an excellent source of vitamin B6, containing 20% of the Daily Value per serving! A serving of pistachio nuts also has about 3 grams of dietary fiber, or around 12% of the Daily Value. This is twice the fiber in an ounce of walnuts, and about the same amount as in a serving of oatmeal.

Hey y’all mowing down those Fiber One bars…I’ve got a better idea!



  • 1 cup pistachios (shelled, I also used roasted and salted)
  • 1/4 cup almonds (raw)
  • 2 cups garbanzo beans
  • 8 – 10 fresh springs of mint
  • 3/4 cup fresh flat leaf parsley
  • 3 scallions
  • 2 Tbsp olive oil
  • 1 tsp cumin

lemon cashew dressing:

  • 1/2 cup cashews, soaked
  • 2 lemons, juiced
  • 1/4 cup water
  • 1/4 cup tahini
  • 1 Tbsp olive oil


  1. Preheat oven to 375 degrees
  2. Mix all the falafel ingredients in a food processor until ingredients stick together loosely (you’re looking for a rough consistency)
  3. Make around 28-20 falafel balls with your hands and place on a baking sheet covered in parchment paper
  4. Bake for 15 minutes, rotating the balls every 5 minutes to get an even golden brown color.
  5. Blend the lemon cashew dressing ingredients in a high-speed blender until creamy and smooth. Add more water to get desired consistency.
  6. Place falafel balls on top of a salad, our use large lettuce leafs to create a wrap. Top with lemon cashew dressing and your favorite fixin’s!


About Caley Alyssa

As a D-1 collegiate athlete with a background in nutrition and anatomy, and an internship with a naturopathic center for healing, Caley Alyssa found herself wanting to help people achieve healthier, happier lives. She quickly came to realize that she wanted to promote preventative and therapeutic methods encouraging active, energetic lifestyles rather than focusing on treatment centered around prescription drugs and the increasingly paramount “band-aid” mindset. In 2006, Caley moved to San Francisco and began to study yoga completing her 200 hour training with Yoga Tree with Janet Stone, Darren Main and Elise Lorimer. From there she went onto study with Shiva Rea and obtained a certification to work with children and at risk youth. In 2010, Caley’s quest to bring health and happiness to others lead her to enroll with the Institute of Integrative Nutrition in New York to become a Holistic Health Coach, registered with the American Drugless Practitioners. Caley now lives in Los Angeles with her husband. She designs and leads seasonal cleanses for individuals, yoga studios and corporate businesses sharing her lifelong journey of finding balance, wellness and happiness in all aspects of life!


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