Acacia Seed Dukkah Recipe

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:

  1. Fennel seed, coriander, dried chilli, sea salt.
  2. 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.

You can find the full version of this article in Issue #5 of Pip Magazine, which is available here.

Like more articles like this one? Subscribe to Pip Magazine’s print or digital editions here.

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