Nut Falafel

Nut Falafel

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A great and easy falafel. Use whichever types of nuts you like or have handy such as pecans, walnut, hazelnuts, almonds, sunflower seeds, pumpkin seeds or any combination of nuts you might like.


Serves: 2 

  • 1/2 cup (60g) finely chopped walnuts
  • 1/2 cup unsalted sunflower seeds
  • 1 cup tinned chickpeas, drained
  • 1/4 cup diced red onion
  • 1 beaten egg
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon fresh ground black pepper
  • 1 tablespoon salt-free herb seasoning blend
  • 2 tablespoons olive oil
  • 2 slices mild Cheddar cheese
  • 1 pita bread
  • 1/4 cup Ranch salad dressing
  • 2 leaves cos lettuce
  • 1 medium tomato, thinly sliced
  • 1/2 avocado - peeled, pitted and sliced

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Place walnuts and sunflower seeds in a dry frypan over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.
  2. In a medium bowl mash chickpeas with a fork or chop in a food processor. Stir in the onion, egg, parsley and toasted nuts. Season with pepper and seasoning blend and mix well.
  3. Heat olive oil in a frypan over medium heat. Divide the bean mixture into 2 patties and fry in the hot oil for about 3 minutes on each side or until well browned and heated through. Place a slice of cheese over each patty and remove from heat.
  4. Place the pita bread in the same dry frypan the nuts were in and heat for about 1 minute on each side. Cut the bread in half, spread ranch dressing inside of each and line the pockets with cos leaves. Place a cheesy patty into each one and top with sliced tomato and avocado. Serve with potato chips.

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