We show you how to make this acacia seed dukkah recipe.
Australia is home to 30,000 native plant species, 6,000 of which are edible.
Research on Australian native food plants has found they’re among the richest on the planet in nutrients, and many are recognising the health and environmental benefits of sourcing these superfoods closer to home.
One such native food is acacia seed. Here’s a couple of recipes using this native wonder food.
Acacia Seed Dukkah Recipe
- 1 cup acacia seeds (removed from pod) home grown spices (see below)
- Sea salt
Spread acacia seeds on a baking tray. Roast in a medium oven until golden brown (a few will start popping).
Mix with a combination of home-grown spices. We have used two mixes:
- Fennel seed, coriander, dried chilli, sea salt.
- Dried rosemary, thyme, sage, parsley, garlic and sea salt.
Experiment with amounts until it tastes amazing. Using a small handheld coffee spice grinder grind seeds and spices into fine powder. Store in an airtight container.
Broad Bean And Acacia Seed Dukkah Falafel Recipe
- 500g double peeled broad beans
- 1/4 cup toasted farm spices (fennel seed, coriander seed, dried chilli)
- 2 fresh green chillies
- 1/4 cup fresh green coriander seeds
- 1 cup acacia seed dukkah with spice
- 2 cups of yoghurt
- 2 cloves of garlic
- 1 handful of mint
- Juice of one lemon
- Salt to taste
Make sure broad beans have been well drained. Dry with a tea towel. Using a blender combine broad beans, spices, chillies, coriander seeds and salt. Roll into balls. Coat with acacia dukkah. Deep fry.
Make a sauce using yoghurt, fresh garlic, mint, lemon juice and salt. Serve with a green salad.