Bunya Nut Falafels

Give your falafels an Australian native twist with this hearty, flavour-packed recipe featuring Bunya nuts. Rich in texture and nutty flavour, these falafels are perfect for wraps, salad bowls, or dipping into your favourite sauces. Naturally gluten-free and loaded with plant-based protein.

Serves: 4
Preparation Time: 20 minutes (plus soaking time if needed)
Cooking Time: 10–15 minutes

Ingredients:

• 1 cup cooked Bunya nuts (shelled, boiled, and cooled)
• 1 cup canned chickpeas (drained and rinsed)
• 1/2 small red onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh coriander (optional), chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp chilli flakes (optional)
• 1/2 tsp salt (adjust to taste)
• Juice of 1/2 a lemon
• 2–3 tbsp chickpea flour or plain flour (to bind)
• 1/2 tsp baking powder
• Olive oil or neutral oil, for shallow frying

Method:

1. Prepare the Bunya Nuts: If using raw Bunya nuts, boil them in salted water for about 30 minutes until tender. Cool and shell them, removing the brown inner skin. Roughly chop before use.
2. Make the Mixture: In a food processor, combine the Bunya nuts, chickpeas, onion, garlic, parsley, and coriander. Pulse until crumbly but not completely smooth. The mixture should hold together when pressed.
3. Add Spices & Bind: Add the ground spices, salt, lemon juice, baking powder, and 2 tablespoons of flour. Pulse again until incorporated. If the mixture is too wet, add a little more flour.
4. Shape the Falafels: Using wet hands or a tablespoon, form the mixture into small balls or patties.
5. Cook the Falafels: Heat a few tablespoons of oil in a frying pan over medium heat. Cook the falafels in batches for 3–4 minutes per side until golden and crisp. Drain on paper towel.
6. Serve: Enjoy warm with hummus, tahini sauce, or tucked into wraps with fresh greens, tomato, and pickles.

Tips:

• For a crispier texture, refrigerate the mixture for 30 minutes before shaping and frying.
• Want to bake instead? Lightly brush with oil and bake at 200°C for 20–25 minutes, turning halfway.
• Add a spoonful of Lemon Aspen powder to the mix for a native citrus kick!