Home » Recipes » Macadamia and herb falafels

Macadamia and herb falafels

Yum! Macadamia falafels have the bonus of a bit of crunch. With loads of green herbs, these simple to make falafel are delicious, especially when served with macadamia baba ganoush. A must for macadamia lovers!
No ratings yet
Servings 18 falafels
Course Canapés
Preference Dairy Free, Vegetarian
Perfect for Healthy Snack
Skill level Easy

Ingredients
  

  • 1 cup raw macadamias
  • 400 g tin chickpeas drained
  • 1 small brown onion peeled, chopped
  • 1/2 cup parsley leaves
  • 1/2 cup coriander leaves
  • 2-4 cloves garlic
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1 eggs
  • 3 tbsp plain flour
  • 1 tsp baking powder
  • 1 cup vegetable oil for cooking

To serve

  • tomatoes chopped
  • cucumber chopped
  • salad leaves
  • tortilla or pita bread warmed

Yoghurt sauce

  • 1 1/2 cups plain yoghurt
  • 1-2 tbsp lemon juice
  • 1 small clove garlic crushed

Macadamia baba ganoush

  • 1 eggplant large
  • 1/2 cup macadamias roasted
  • 1 clove garlic
  • zest of 1 lemon grated
  • 2 tbsp lemon juice

Instructions
 

  • Place macadamias, chickpeas, onion, parsley, coriander, garlic, cumin, salt and egg in a food processor. Blend until combined. Place mixture in a bowl and sprinkle over combined sifted flour and baking powder. Stir until flour is incorporated. Using your hands, pinch out tablespoons of mixture and shape into flat discs. Place on a lightly floured plate.
  • Heat the oil over high heat until a small amount of mixture sizzles when added to the oil. Reduce heat to medium and add half the falafel pieces. Fry for 3-4 minutes, turning once when the underside is golden. Cook for a further 2-3 minutes. Using a slotted spoon, remove from the oil and drain on paper towel. Keep warm and repeat with remaining falafel pieces, maintaining a steady medium heat. Serve immediately.

Yoghurt sauce

  • Combine all ingredients in a bowl and season to taste with salt and extra lemon if desired.

Macadamia baba ganoush

  • Preheat BBQ to 200°C. Place eggplant on the grill, cover with BBQ lid and cook, turning occasionally, for 20- 30 minutes, until flesh is soft and skin blistered. Remove from BBQ and cool before halving with a knife and scooping out the flesh. Place in a food processor and add remaining ingredients. Process until just smooth.
  • Serve warm falafels with yogurt sauce, macadamia baba ganoush, chopped tomatoes, cucumber, salad leaves and warm tortilla or pita bread.

Nutrition

Calories: 237kcalCarbohydrates: 9gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 12mgSodium: 166mgPotassium: 197mgFiber: 3gSugar: 3gVitamin A: 216IUVitamin C: 5mgCalcium: 66mgIron: 1mg

Similar recipes

Easy fermented macadamia cheese Easy fermented macadamia cheese  Easy fermented macadamia cheese Making your own fermented macadamia cheese is simple and very rewarding. By fermenting blended macadamias with… Read More
Elevated macadamia dips Elevated macadamia dips Elevated summer dips A terrific way to add a pop of colour & a whole lot of flavour to your… Read More
Brie topped with hot honey macadamias Brie topped with hot honey macadamias Brie topped with hot honey macadamias Level up your next grazing board with our easy hot honey macadamia topped brie. In… Read More
Thai style macadamia satay skewers Thai style macadamia chicken satay skewers This simplified satay recipe is a showstopper! Using macadamia butter as an alternative to… Read More

Get monthly emails about all things macadamias. Yum!

Just pop your details

down here

Contact us

Sorry for interrupting, this website uses cookies to improve your user experience. Continuing to use our site means we’ll assume you’re ok with this. Read more