Macadamia Chestnut Falafel, Physalis Hummus & Sweet Potato Fries

An extraordinary recipe for Macadamia Chestnut Falafel with Physalis Hummus. Covered in poppy seeds and with a side of Sweet Potato Fries.

For the Macadamia Chestnut Falafel:
7 oz (200g) cooked chestnuts
3 oz (100 g) macadamia nuts
herbs of choice (feel free to mix)
3 gloves garlic
1 15 oz (400g) can cooked chickpeas
4 scallions chopped
1 tbs curry
1 tbs olive oil extra virgin
2 Tbs Lemon juice
1 tsp ginger
salt, pepper to taste
1 tbs baking soda
2 Tbs whole wheat spelt or garbanzo flour (for gluten-free)
poppy seeds for rolling

For the Physalis Hummus:
1 15 oz (400g) can cooked chickpeas
8 oz (250 g) physalis fruit
1/2 cup (125 ml) tahini
1 glove garlic
1 Tbs extra virgin olive oil.
1 Orange zest + orange juice to thin
salt pepper to taste

For the Sweet Potato Fries:
2 sweet potatoes
1 Tbs olive oil
2 cloves garlic pressed
1 Tbs agave
salt, pepper to taste
1 tbs curry or harissa paste

View the full recipe at Contentedness Cooking →