Good Day friends!! This months recipe was inspired by a question we have gotten from both our wonderful customers as well as some friends who are new to juicing. Juicing of course comes with great benefit but along with juicing tends to come a lot of extra veggies/fruit that don’t get consumed from juicing alone. That of course being the juice pulp,the left over vegetables that remain once the juice is extracted. Like us many people have a hard time throwing out that much food after preparing the lovely juices. So we thought we would share one of the recipes that we came up with that uses some of that “veggie pulp”.
At first we just called these “Veggies Balls” but it didn’t have the best ring to it so we have now named them Veggie Falafels!! Not exactly like the standard falafel but a healthy variation that we have shared with out vegan and non vegan friends and met with success!! This recipe uses the left over pulp of carrots, celery, parsley and spinach. Its a juice we do frequently so it just made sense. For those out there that need a fruit source in their juice just place a different bowl under the juicer when juicing the fruit as to keep the veggie pulp separate for this recipe.
Raw Veggie Falafels
2 cups of carrot pulp
1cup total of celery, parsley and spinach pulp ( we use 3 stalks of celery and a handful each of the greens in the juicer)
1/2 cup of milled chia seed
2 Tbsp of ground flax seed
2 Tbsp of hemp oil ( olive oil is fine too we just like the added flavour of the hemp)
1 garlic clove minced
1/4-1/2 cup of finely chopped cilantro
1 /4 cup of onion finely chopped
1/4 cup of sesame seeds
Simply mix all ingredients together by hand, we also like to roll our falafel balls in a bit more sesame seeds once they are rolled just for looks 🙂
Have the balls about 2 to 3 inches thick, kind of a 3 bite size 🙂 and then flatten slightly before placing on your dehydrator tray. At 110* dehydrate for 3 hours on one side and flip for another 2-3 hours on the other.
We serve our falafels with a garlic hummus.
Raw Garlic Zucchini Hummus
2 cups of Zucchini, peeled and chopped
1/2 cup of soaked and rinsed cashews
Fresh juice of one lemon ( or more to taste)
3 garlic cloves
3 Tbsp of your oil of choice, we sometimes use sesame oil
2 Tbsp of raw tahini
1 tsp ground cumin
1/4 tsp sea salt
Blend all ingredients together and serve along side your Falafels
We enjoy these as an appetizer but they are also nice if you place 2 or 3 balls inside a leaf of kale or collard greens with the Hummus and fresh avocado and tomato slices.