• 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.