Juicer Pulp Falafel or Vegan Meatballs

You can use this recipe made from veggie and fruit scraps collected in your juicer to make falafel, vegan meatballs, vegan meat loaf, and home-made veggie burgers. You can use your fresh veggie pulp to make this recipe the same day from your morning juice collection. Or, start a container with your collected juicer pulp and store in the freezer (be sure to collect fresh daily and freeze right away) to defrost when you're ready to make this recipe. You can also make a large batch of this recipe, roll a bunch of falafels and freeze ready-made falafels to throw into your oven or air-frier when ready to enjoy. My juicer pulp normally contains: celery, beets, cucumber, lemon, lime, ginger, apple and parsley. If you juice exotic fruits, berries or melons, you may want to save those batches for a sweeter recipe like banana bread, cakes, waffles, cookies or muffins. 






Juicer Pulp Falafel or Vegan Meatballs

by Sarah Farsh January 10th, 2022

Falafel:

  • 1 cup herby veggie juicer pulp, defrosted or fresh from juicer
  • 2 cups cooked organic chickpeas (or 1 can, drained)
  • 3-4 cloves garlic, minced
  • 1 tsp cumin seed powder
  • 1 tbsp onion powder
  • 1/2 sweet onion, chopped
  • 1/4 cup chopped parsley (optional)
  • Celctic sea salt and fresh cracked black pepper to taste

Vegan Meatballs or Meat Loaf 

  • 1 cup herby veggie juicer pulp, defrosted or fresh from juicer
  • 2 cups cooked organic kidney beans or black beans (or 1 can, drained)
  • 3-4 cloves garlic, minced
  • 1 tsp cumin seed powder
  • 1 tbsp onion powder
  • 1/2 sweet onion, chopped
  • 1/4 cup chopped parsley (optional)
  • Celctic sea salt and fresh cracked black pepper to taste
  • 1 tbsp organic tomato paste
  • 1 tsp maple syrup
Combine all ingredients together, roll into desired size balls for falafel and meatballs, or poor into a loaf pan for meatloaf. Bake in air frier or oven at 350 degrees for 25-25min, until brown and crispy on the outside. Inside will be on the softer side. Enjoy!

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