Chickpea Pulp Falafel with Tahini sauce

A zero-waste recipe that uses leftover chickpea pulp from my Chickpea Tofu recipe to make falafel. These falafel are delicious and versatile, can be served as a snack or main dish with a lemony tahini sauce.

Making Falafel from Chickpea Pulp

A few months ago, I made a recipe using dry chickpea to make tofu. As many people wonder what they should do with the leftover chickpea pulp, in this blog post, I will show you how I put it to make falafel. This is a easy and yummy way to reduce waste. By doing this, you get two meals when making chickpea tofu: chickpea pulp falalel and tofu.

Falafel are fried balls of chickpeas, herbs and spices commonly found in Middle Eastern cuisine. It is a versatile meal option that goes well with rice, wraps or pita bread. I have eaten a lot of falafel and some of my favorite version are when they blend a lot of herbs that not only results in a beautifully green color but also are so flavorful and fresh!

This recipe is soy-free, gluten-free and vegan.

How to make these Chickpea Pulp Falafel?

This recipe is super quick and easy to make. As the chickpea pulp is already blended when making the chickpea tofu, all you need is to blend these ingredients:

  • A handful of coriander
  • A handful of parsley
  • Onion and garlic
  • Olive oil

After blending, mix it with the chickpea pulp and add spices. Chill the mixture in the fridge for 20 minutes so that the falafel can hold up its texture when being fry. After chilling in fridge, shape the mixture into balls (this recipe makes about 12 balls), then fry until golden brown and crunchy!

Shape into Falafel balls
Shape into Falafel balls

Frying, deep frying and baking methods

The traditional method to make falafel is by deep frying. This results in the fried balls that super crispy on the outside while soft on the inside.

As deep frying can be messy, I opted for the shallow frying method. To do this, I fry them in about 2 tbsp of cooking oil and flip them when the other sides are golden brown.

Fry the falafel

Alternatively, you can bake or airfry the falafel, and they will achieve a similar crunchy and satisfying result.

How to serve these Falafel?

You can serve this recipe alongside rice, wrap or as a snack. I have included details below for a 2-ingredient Middle Eastern-inspired tahini sauce that will be great for a dressing or dipping sauce for the falafel.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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Chickpea Pulp Falafel with Tahini sauce

Chickpea Pulp Falafel


  • Total Time: 45 minutes
  • Yield: 12 falafel balls 1x

Description

A zero-waste recipe that uses leftover chickpea pulp from my Chickpea Tofu recipe. These falafel are delicious and versatile, can be served as a snack or main dish with a lemony tahini sauce.


Ingredients

Scale
  • leftover chickpea pulp from my chickpea tofu recipe
  • 1/2 an onion
  • 3 cloves garlic
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika powder
  • 1 tsp ground coriander
  • 1/2 tsp ground black pepper
  • 1/2 tsp chili powder
  • 1 handful coriander
  • 1 handful parsley
  • 1 tbsp olive oil
  • oil for frying

Dipping sauce

  • 2 tbsp tahini
  • 1/2 a lime or lemon

Instructions

Shape the falafel

  1. Blend together the onion, garlic, coriander, parsley and olive oil in a blender or food processor.
  2. Combine the blend with the chickpea pulp and spices. Mix together and chill the mixture in the fridge for about 20 minutes.
  3. Shape the mixture into falafel-shaped balls and fry or deep fry in oil until golden and crispy. Alternative, you can bake the falafel in the oven.

Make the tahini sauce

  1. Mix together the tahini and lemon juice to make the dipping sauce for the falafel.

Notes

Feel free to mix up the herbs and spices. Add more or less oil depending on how the mixture sticks together.

Storage tip: The recipe keeps well in the fridge for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Cuisine: Mediterranean, Middle Eastern

Keywords: chickpeas, easy to make, falafel, gluten free, soy free, tahini, vegan, zero-waste

If you like this recipe, also check out some of my other recipes:

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4 Comments

  1. Super clever idea to use the pulp from the tofu recipe!! Again super easy and can’t recommend enough

    1. Thank you so much for your kind comments!

  2. Made these today using the leftover pulp from your chickpea tofu and they were fantastic. Thank you so much for sharing the recipe!

    1. Awesome! Thank you so much for your review.

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