Nut Pulp Mania: Falafels and Roasted Capsicum Pesto

I have had a few requests lately for more recipes for all your left-over almond pulp, or nut pulp from making loads fabulous nut milk! I have talked about how to make nut milk in this previous post, so I will devote my time today to sharing these two super dooper recipes with you for your beautiful pulpy leftovers. Of course you can substitute any chopped nuts into these recipes if nut milk is not your thing.
First of all, a roasted capsicum and nutty pulp pesto. I posted this kale pesto recipe a while ago, but this one gives you a totally different flavour profile to play with. If you don’t happen to have any nut pulp hanging around, walnuts would be delicious here.


Roasted Capsicum and Nut Pulp Pesto
500g roasted capsicum *see below for details of how to roast capsicum if required
1/2 cup nut pulp or chopped nuts
2 garlic cloves, chopped
1 tsp miso paste
1/4 cup / 60ml olive oil
1/2 tbs of pomegranate molasses or lemon juice (plus extra for adjusting at the end)
Pinch of smoked paprika


Add the roasted capsicum and nut pulp/nuts to a food processor and pulse until chunky and combined.
Add all other ingredients and process until it is a consistency that you like – I like it a little chunky.
Taste and add extra pomegranate molasses/lemon juice or miso paste until it tastes delicious to you. There should be a nice balance between the sweetness of the capsicum, the salty miso and the tangy molasses/juice.
Enjoy!

*To roast capsicums, cut lengthwise and de-seed. Place on a baking sheet with the skin facing up, and drizzle with a little oil. Grill the capsicums on a med-high heat until the skins begin to blacken and blister. At this point, remove from the oven and pop into a bowl and cover to trap in the steam. Let the capsicum steam a while in the bowl until they are cool enough to handle. You should now be able to quite easily peel off the skins. That’s it!


The other way you can guide your gorgeous nut pulp to a born again creation is in the form of falafels. I love falafels!
This week for the Food Matters Project the recipe was ‘Braised Chickpea Fritters and Vegetables’ – check out the original recipe here. I was was quite excited about this one, but considering I had so much nut pulp this week, I decided to fashion the fritters into pulpy falafels. And I’m so glad I did – these were delicious! It is probably my favourite way so far to use nut pulp (and that is saying something given the huge array of sweet treats that work so nicely with it – I’ll post one soon!!). I ended up eating these babies just on their own with some avocado and the above pesto on the side (yum), but I was very tempted to knock up a banging garlic sauce and make the whole wrap shebang, next time. So here’s what I did.


Nutty Falafels
2 cups nut pulp (or crushed nuts, or blitzed chickpeas). Try to squeeze as much moisture as possible out of your pulp first.
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 cup fresh parsley or coriander/cilantro, chopped
1 tsp ground cumin
2 tsp ground coriander
1 egg
3 tsp lemon juice
Pinch of sea salt


Mix all ingredients together in a large bowl. Mould into about 16 falafel shaped balls.
Heat some oil (I used coconut oil) in a skillet and when hot, fry the falafels until golden on each side. Serve and enjoy! 
I like to fry rather than bake them as this adds nourishment via the fat, and also prevents them from being too dry. Alternatively you could add some oil directly into the mix.

Of course, if you just can’t be bothered making anything but you don’t want to throw out your pulp, you can always freeze it until you are in the mood.
Some other lovely sites I found along the way for nut pulp goodness are:
http://emilylsnelling.hubpages.com/hub/Uses-for-Almond-Pulp
http://www.choosingraw.com/
http://www.elanaspantry.com/vegan-almond-pulp-crackers/
I hope this provides a little nutty inspiration for you to use your leftovers, gold stars all ’round for resourcefulness!