While I was away on holiday my Tivo picked up the new episodes of <a href="http://www.ifc.com/dinner-with-the-band/">Dinner with the Band</a> starring Chef, Sam Mason. I'm quite the fan of this show as it marries two of my most favourite things in life: food and indie music. I was super impressed to see <a href="http://en.wikipedia.org/wiki/Lightspeed_Champion">Lightspeed Champion</a> on one of the shows, a fellow brit who recently appeared on the new<a href="http://www.youtube.com/watch?v=Ucm-O93w91A"> Basement Jaxx Album</a>. (Wicked song, check it out..)

Lightspeed has apparently recently become a vegan and is addicted to Falafels so Sam entertained his new persuasion by making what looked like an awesomely wicked <a href="http://www.ifc.com/dinner-with-the-band/big-gun-falafel.php">pistachio based falafel</a>..yum! Check out the recipe below if you are so inclined to make a go of it this weekend..I will be home nursing a rotten cold I've somehow managed to pick up. Have a good one folks!
<p style="text-align:center;"><img class="aligncenter" src="http://www.ifc.com/images/on-air/original_series/dinnerwiththeband/recipes/img_falafel.jpg" alt="falafel" width="400" height="300" /></p>

<strong>
Big Gun Falafel</strong>

<strong>Ingredients:</strong>

<em>3 cups raw pistachios, unsalted
1 cup + ¼ cup canned chickpeas, drained
1 small onion, diced (about ½ cup)
3 cloves garlic, peeled and smashed
1 tablespoon ground cumin
1 tablespoon salt
2 teaspoons dried red pepper flakes
2 teaspoons baking powder
Vegetable oil for frying</em>

<strong>Preparation:</strong>

In a pot with boiling water, add pistachios and cook until soft, about 6-8 minutes. Strain and cool.

In a food processor, add pistachios, 1 cup chickpeas, onions, and garlic. Pulse until coarsely ground. Add the rest of the ingredients and pulse until just combined.

Heat vegetable oil in a deep pot until temperature registers 350°F.

Using 2 tablespoons of falafel mixture, form flat patties and set them aside. Fry falafel until deep golden brown, about 2 minutes. Drain on a paper towel lined plate. Season with salt. Fry remaining ¼ cup chickpeas until crisp, use for garnish.

Recipe by <a href="http://www.ifc.com/dinner-with-the-band/big-gun-falafel.php"><em>Sam Mason</em></a>