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Dry chickpeas
Dry lima beans
Broccoli stems, grated
French shallot
Bunch of flat-leaf parsley
Cilantro
Cumin
Panko breadcrumbs
Crushed pistachios
Greek yogurt, drained
Rehydrate the chickpeas and lima beans during 24 hours in a large bowl filled with cold water.
Preheat the oven to 375 °F (190 °C).
Drain the legumes. Pat them dry with a paper towel.
Mix all the ingredients in a blender.
Then, make ping-pong-sized balls. If the preparation is too sticky, add a bit of panko breadcrumbs.
Finally, cook the falafels in the oven for about 20 minutes, turning them each 5 minutes.
