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
- Blend together the onion, garlic, coriander, parsley and olive oil in a blender or food processor.
- Combine the blend with the chickpea pulp and spices. Mix together and chill the mixture in the fridge for about 20 minutes.
- 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
- 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
