Fruit Pulp Falafels
For anyone that juices this is a recipe you need in your life. Juicing machines are wonderful, they create tasty, healthy juices from almost any fruit or vegetable and our carrot, apple and ginger juice is always popular in the cafe. However, one of their major downsides is that they leave a lot of leftover pulp. This pulp is packed with nutrients, it's where lots of the fibre from the fruit or veg is stored and not to consume it feels like a tyranny. Both to the plant that produced it and to our bodies.
So that's where these fruit falafels come in. The fruit or vegetable pulp forms the base of the recipe, providing a delicate, sweet flavour, while the lemon and garlic add a kick. No chickpeas are added, instead nuts and seeds provide bulk and substance which makes this option far lighter than normal falafels.
Perfect served on a summer's day, sitting outside in our courtyard alongside our homegrown salad and homemade hummus or yogurt and coriander dip.
2 full cups carrot, apple and ginger juice pulp (if you don’t have enough pulp very finely grind the ingredients)
1 cup sunflower seeds, ground finely
½ cup pumpkin seeds, ground finely
½ cup cashew nuts, ground finely
1.5 tsp salt
Juice of 1 lemon
2 1/2 tbsp olive oil
½ cup parsley, chopped finely
1 clove garlic, ground finely
Set oven to 180
Mix all the ingredients together and shape into balls (around the size of a small fishcake), lay on a baking tray lined with baking parchment
Bake on 1 side for 45 mins, then flip and bake on the other side for 20 minutes.
The falafels should be golden brown in colour, just crisping.