Nancy's Falafel Pistachios
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These spiced falafel pistachios offer a sophisticated twist on a classic bar snack, blending the earthy aromatics of Middle Eastern cuisine with a satisfying crunch. This vegan recipe transforms simple unsalted pistachios into a gourmet treat by tossing them in a fragrant house-made spice secondary including turmeric, rosemary and marjoram. The addition of paper-thin, golden garlic crisps provides a savoury depth that perfectly complements the heat from the dried chillies.
Ideal for hosting or as a thoughtful homemade gift, this recipe is a brilliant way to elevate a pantry staple. The reserved garlic-infused oil is a wonderful byproduct that can be used to add flavour to future dressings or sautés. Serve these warm at a drinks party or keep a jar in the kitchen for a wholesome, flavour-packed snack that is entirely plant-based.
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Ingredients for Nancy's Falafel Pistachios
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried ground basil
1 tablespoon dried ground marjoram
1 tablespoon dried ground rosemary
2 1/2 teaspoons turmeric
250g (300 g) whole peeled garlic cloves
475ml (475 ml) olive oil
6 dried hot red chilies, such as chilies de árbol or pequin chilies
500g (500 g) unsalted pistachios in the shell
1 teaspoon salt
How to make Nancy's Falafel Pistachios
Combine the first six ingredients in a small bowl. Set aside the "falafel" spice.
Line a plate with paper towels, Using a mandolin with a safety attachment to protect your fingers, cut the garlic cloves into paper-thin slices. Pour olive oil into a medium-size heavy skillet and heat over medium-high heat. Add the garlic slices and cook until crisp and light golden brown; do not burn or the garlic and oil will be unusable. Remove from the heat. Using a slotted utensil, immediately transfer the garlic chips to the prepared plate to drain. Reserve the garlic-cooking oil.
Add the chilies and 2 tablespoons of the reserved garlic-cooking oil (save the remainder for another use) to a large heavy skillet. Set over medium-high heat. Add the pistachios and sauté for 1 to 2 minutes. Add the "falafel" spice and salt and stir until the pistachios are coated with spice and heated through, 3 to 4 minutes. Remove from heat. Transfer the pistachios and chilies to a serving bowl. Add the garlic chips and toss well. Serve warm or at room temperature.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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