Bunya felafels, one of the best bunya recipes yet (along with pasta, pesto, dippers and crackers so far). Cooked bunya nuts in the food processor with onion, garlic, chili, lots of parsley, a pinch of salt and a good pinch of dukkah or cumin. That’s all. No egg or flour. They squeeze nicely into a pattie that doesn’t fall apart or lose bits when you shallow fry it. Moist on the inside and crisp on the outside, good for you and very delicious.
It’s bunya nut season, and though it’s not one of the bi-or-triennial bumper seasons like last year was, it is worth checking the ground around your favourite bunya pines for fallen cones. Here’s how I process them, and what the felafel mix looks like before you fry it.
Thanks for the very informative video of processing bunya nuts. Next bunya season, we will be making felafels, pasta and pesto!
Here’s hoping next season is one of the bumper ones !
Very interesting we just got our 1st bunya nut
Thank you for your tutorial, just what I needed to make best use of the buckets of nuts i collected this year. Made the falafels today with Morrocan spice and served with homemade avocado dip, ABSOLUTELY DELICIOUS! We will be making these as long as our supply lasts.
I processed the nuts the same way but after the first batch, I picked up a 42mm ratchet pipe cutter from Bunnings which was much quicker, easier and safer way of cutting nuts.