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!
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.
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!
Chickpea Pulp Falafel
- leftover chickpea pulp from my chickpea tofu recipe
- ½ an onion
- 3 cloves garlic
- ½ tsp salt
- 1 tsp cumin
- 1 tsp paprika powder
- 1 tsp ground coriander
- ½ tsp ground black pepper
- ½ tsp chili powder
- 1 handful coriander
- 1 handful parsley
- 1 tbsp olive oil
- oil for frying
- 2 tbsp tahini
- ½ a lime or lemon
Shape the falafel
- Blend together the onion, garlic, coriander, parsley and olive oil in a blender or food processor.½ an onion, 3 cloves garlic, 1 handful coriander, 1 handful parsley, 1 tbsp olive oil
- Combine the blend with the chickpea pulp and spices. Mix together and chill the mixture in the fridge for about 20 minutes.leftover chickpea pulp from my chickpea tofu recipe, ½ tsp salt, 1 tsp cumin, 1 tsp paprika powder, 1 tsp ground coriander, ½ tsp ground black pepper, ½ tsp chili powder
- 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.oil for frying
Make the tahini sauce
- Mix together the tahini and lemon juice to make the dipping sauce for the falafel.2 tbsp tahini, ½ a lime or lemon