Drain the nuts. Place them in a blender with the onion and pulse until finely chopped and sticky, but not a smooth paste.

Scoop the chopped macadamias into a medium sized bowl.
Add all the carrots, babymarrow, herbs and spices and mix well.

Cover the mixture and refrigerate for 30min.

Remove from fridge. Using a spoon or ice-cream scoop to measure, place the mix in your hand and use fingers to roll or form balls.
If deepfrying, you can make round balls but if you are pan frying its best to flatten them slightly for even cooking.

Fry on each side for approximately 90sec per side or until golden brown. Over cooking could make them dry.

Remove from pan and place on paper towel to remove excess oil.
Best enjoyed hot.

For the dipping sauce, mix the ingredients together and either dunk the falafel or place a small dollop on top of each falafel.