The fruity leftovers bequeathed by juicing can lend some serious pizzazz, texture, and color to those little nuggets we call falafel.
Ben “Hodgepodge” Hodges, once of the illustrious River Diner, was the honcho chef under whose tutelage I began my culinary journey. His weapon of choice in the kitchen? Moorish cuisine, the obvious result of spending an awful lot of time in the sunny climes of southern Spain. Such Middle Eastern culinary wizardry has come to inspire a great deal of my own food crafting adventures till this very day. Of course, whenever I can, I try to sneak in local, seasonal, whole foods and leftovers into my dishes, because waste not, want not, right?
Today, I’m sharing a twist on a recipe I originally penned down for Cook for Syria, a magnificent cookbook undertaking that aids UNICEF humanitarian efforts in Syria. Turns out, those benign little balls of flavour, falafel, are quite the carriers for juice pulp. The said pulp holds hands quite well with chickpeas to birth spectacular, vibrant, let’s-not-waste-at-all fritters.
Need more proof? Stick around and let’s turn your kitchen into a paradise of no-waste falafel goodness.
