Almond Falafels


3 spring onions, white and green parts separated

1 garlic clove

1 teaspoon Ground Coriander Seeds

1 teaspoon Ground Cumin Seeds

1/4 teaspoon Cayenne Pepper (optional)

100g Australian Almonds

400g can Chick Peas, rinsed, drained

1/4 cup (35g) Plain Flour

1 1/2 teaspoons McKenzie’s Baking Powder

Vegetable oil, for deep-frying

1/2 cup (140g) Greek Style Natural Yoghurt

1 head Australian Baby Gem Lettuce, leaves separated

20g Baby Spinach

4 Soft White Wraps, lightly charred


Step 1 In a food processor, pulse white parts of spring onions, garlic, coriander, cumin, cayenne, if using, and 11/2 teaspoons salt until finely chopped. Add almonds and pulse until coarsely chopped. Add chickpeas and 2 tsp water. Pulse until coarsely chopped with some chunky pieces of almonds and chickpeas remaining (don’t overprocess). Transfer to a bowl. Sift over flour and baking powder. Mix well.

Step 2 Half-fill a large heavy pot with oil and heat to 180C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Preheat oven to 95°C. Line a large baking tray with 3 layers of paper towel. Using 1 tbs chickpea mixture for each falafel, form into about 24 balls. Working in batches, fry falafel for 2-3 mins or until golden brown. Transfer fried falafel to the lined tray. Season with salt. Transfer cooked falafel to a baking dish and keep warm in oven while frying remaining falafel.

Step 3 In a small bowl, whisk yoghurt with 1 tbs water and season with salt and pepper. Thinly slice green parts of spring onions. Divide lettuce, spinach and spring onions among wraps. Drizzle yoghurt over. Top with warm falafel and fold to enclose. Serve immediately.