Raw carrot falafel. Reuse your juicing leftovers!

June 6, 2015

Do you own a juicer?

If you do then you will be aware of the amounts of pulp which goes to the bin in most cases.

Everytime I make a juice I can not stand the idea of the waste that is happening to all the good fibers! I have tried various ways of reusing these, like for example creating red beets powder out of it. I also tried adding the pulp to pancakes, but this technique still needs some tweaking.

This time I had masses of pulp as I went through my first ever 1,5 day juice detox. With the amounts of leftovers I just had to do something out of it. So here you go carrot falafel.

Raw falafel made of carrot pulp

The name reveals everything. So as you guessed, the base of the falafel is carrot. These little fiber masterpieces are the perfect way of adding more substance to any salad and will make you perfectly full, but still light as a feather!

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Carrot falafel made of juicing pulp. Raw.

TIPS FOR MAKING THE FALAFEL:

1. WHILE JUICING: Remember to keep in mind to juice always one kind of fruit/vegetable at once if you want to use them afterwards. You don’t want to mix apple and spinach if you will reuse the apple pulp for an apple cake.

2. AFTER JUICING: transfer the pulp on a plate and check it for hard left overs which may be left after the process. You don’t want to have these in your falafel. How many of it you will find depends always on your juicer. This will influence also how wet or dry your pulp will be.

3. WHEN MAKING THE FALAFEL:

– If you realize the mixture is to dry add some coconut oil (1 tbsp).

– If it is too wet add spoon by spoon some of the carrot pulp.

4. AFTER YOU MADE THE FALAFEL: Freeze your fibers or your falafel up to 4 months if you will not use them directly. 

 

Ingredients: (makes around 15 bites)

 

half a cup (125g) pumpkin seeds

2 dl tightly packed carrot pulp

1 small garlic clove, minced

1 dl tightly packed parsley

1-2 tbsp coconut oil without flavor

 

Spices:

1 tsp cumin

1 tsp coriander

1 tsp turmeric (optional, but awesome)

½ tsp cinnamon

½ – 1 tsp salt (adjust to your taste)

Black pepper (adjust to your taste)

Sesame seeds for rolling in the falafel.

 

Preparation:

  1. Mix all ingredients in your kitchen mixer. Adjust salt to your taste.
  2. Squeze a small amount of the mixture in one hand until it sticks together. Then roll lightly between both hands until it forms a small ball and then roll them in sesam seeds. Ready to eat!

P.s.The falafel can stay in the fridge for up to 4 days, in the freezer up to 3 months. Enjoy!

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