Nut Falafel

    (38)
    25 minutes

    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.


    38 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (38)

    Reviews in English (34)

    by
    70

    I give this recipe a 5, but I made several changes to add more nutrition & flavor. I used only 1/2 can garbanzo beans and added another 1/2 cup of lentils. PLUS, 2 cloves finely chopped garlic, 1/2 green bell pepper, chopped  -  06 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    26

    I spent a rainy Saturday making five different kinds of veggie burgers from the site. I wanted to load up the freezer because summer is a busy time for us and these would make for easy suppers. I have to say this has been our least favorite burger so far. It is just so dry. I added Moroccan seasoning and served them in pita with cucumber sauce. Even with the sauce they were just overwhelming dry. I think it's the nuts. None of the other recipes used nuts. I love nuts, but apparently not in my veggie burger. It seemed to get worse the more you ate it. Our stars lowered throughout the meal. I couldn't bring myself to finish one. It was better with feta and olives but that's only because they were making the lack of good flavor. I'll not be making these again.  -  25 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    21

    We're tough on ratings, but we would still give this four stars. We all liked the flavor and texture. Only one of the five of us didn't like the nutty flavor. To make them stick together better I've heard you should refrigerate them for an hour or so before cooking. They were a little crumbly, but we didn't find it too bad. The avocado is a great compliment. We didn't use the ranch dressing since we are vegan.  -  23 Jan 2005  (Review from Allrecipes USA and Canada)

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