Almond zucchini falafel

Almond pulp and zucchini falafelSavoury time!


  • almond pulp left from almond milk
  • 20 g flour of your choice
  • 1 tsp baking soda
  • 2 cloves garlic, crushed or finely chopped
  • 1 cup grated zucchini (there is a lot of water in this vegetable so this made for some pretty liquidy grating—carrot worked well, beetroot was great, maybe sweet potato could be good?)
  • 1 bunch chopped fresh herb (try anything, coriander is my favourite, parsley, mint)
  • 3 tsp spices—mix it up. Be bold! I enjoy ground cumin, ground coriander and some turmeric or sometimes I feel extra lay and just go in with 3 tsp of garam masala or a curry powder mix)
  • Salt and pepper as you please


  • Turn the oven on to 180, line a baking tray with baking paper
  • Place all ingredients except the flour and baking soda into a processor
  • Mix in the flour and baking soda, adjust if you need more flour, more spice
  • Bake for 15 minutes, roll them over, bake for another 5-10 minutes
  • Bang them on to a plate filled with salad, into a wrap or a bread roll, or simple straight into your gob!

So, there you go! I haven’t even touched the sides of what you can do with this nut but between all of us I think we can have a play, share away and get some pretty good stuff happening for the planet, our bodies and our wallets.


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