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Pulp Falafel

Prep Time:

20 minutes

Cook Time:

15 minutes

Makes:

about 20 pieces

These pulp falafel are a wonderful way to use up leftover juice pulp while creating something deeply satisfying. The combination of white beans, tahini, and spices adds richness and depth, while the pulp gives the mixture body and texture. Perfect for wraps, bowls, or as a protein-packed snack.

Ingredients

  • 2 packed cups of vegetable pulp (about 420 g)

  • 1 small red onion

  • 1/2 tsp salt

  • 1/2 tsp sweet paprika powder

  • 1/2 tsp ground coriander

  • 1 tbsp (15 ml) olive oil

  • 2 tbsp (30 g) tahini

  • 1 can (400 g) white beans

  • 1/2 bunch parsley

  • 1 tbsp (15 ml) olive oil for frying

Instructions

  1. Peel the onion and finely chop it. In a bowl, combine the chopped onions, pulp, and spices.


  2. Heat olive oil in a pan and sauté the mixture until the pulp starts to soften slightly.


  3. Transfer the mixture back to the bowl and add the tahini.


  4. Drain the white beans, mash them roughly with a fork, and add them to the bowl.


  5. Wash the parsley, remove the stems, and chop finely. Add it to the mixture and combine everything thoroughly with your hands until you get a uniform, slightly sticky dough.


  6. Shape the dough into evenly sized balls.


  7. Heat a little oil in a pan, place the falafel balls in it, gently flatten them with a fork, and fry on both sides until golden brown.


  8. Serve warm and enjoy.

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