Gluten Free/ Low Carb/ Paleo/ Vegan/ Vegetarian

Almond Meal Pulp & Zucchini Falafels

Almond meal pulp and zucchini falafels

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Almond meal pulp and zucchini falafels are a great way to use up left over almond meal.

Almond meal pulp and zucchini falafels .

I like to make my own almond milk as that way I know that there has been nothing unnatural sneaked it but it hurts me to throw away the left over almond meal.   I tried to make a cracker with it which did not work out well.   I would rather lick the conveyor belt at the supermarket then eat those again (not every recipe is a success!).

 Finally,  I made a lovely savoury dish from the almond meal so it’s not gone to waste.  I am also missing a decent falafel since moving away from the Middle East, and this was a half decent substitute (you still cannot beat the real thing).  More importantly for me, it is a great low carb version of falafel.  Perfect with a cauliflower wrap and salad.  It works out to be about 2 net carbs per falafel.  Nom nom!

Almond meal pulp and zucchini falafels .


The added zucchini gives the falafel the moistness you normally get from the chickpeas when you are making the traditional version with chickpeas.  As ever, it’s a great way to sneak vegetables into a dish!  More importantly, a tasty way to use up the almond meal from home made almond milk!  I’m still unsure how to categorize these, a vegetarian side dish, main or a snack?   I eat them in all three categories!

 Almond meal pulp and zucchini falafels

Almond meal & zucchini falafel

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Course: Main Course
Servings: 2 People


  • 1/2 Cup almond meal pulp (leftover from making almond milk)
  • 20 g coconut flour
  • 1 teaspoon baking soda
  • 2 cloves garlic finely chopped
  • 1 cup zucchini grated
  • 1 tablespoon parsley, fresh chopped
  • 2 tablespoons coriander, (cilantro), fresh chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3-4 tablespoons olive oil


  • Place all of the ingredients, except the baking soda and coconut flour in a food processor and blitz until combined.
  • Spoon the mixture into a bowl and add the baking soda and coconut. Mix well. Add more coconut flour if required.
  • Take about a tablespoon of the mixture, and make into balls, flattening slightly.
  • Place in the fridge for at least 30 minutes to firm.
  • Heat the olive oil on a medium heat in a frying pan.
  • Fry the falafel on both side for until golden and firm.
  • Eat and enjoy!


Makes 10-12 falafel balls
Nutritional Info per falafel - 81 Calories, 7g Fat, 2g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes


 Almond meal pulp and zucchini falafels

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  • Reply
    Lee Fraser
    August 14, 2017 at 1:59 am

    Oh dear – I think you mean baking powder instead of baking soda? These tasted really strongly of baking soda with a whole teaspoon in there.

    • Reply
      Angela Coleby
      August 14, 2017 at 6:38 am

      No, it’s baking soda as you would use in a falafel recipe. Perhaps try half next time?

  • Reply
    July 16, 2017 at 6:45 pm

    Wow! These are TAST-E. I have a couple of quick questions for future reference. What purpose does the Coconut flour serve? Also, could these be baked instead of fried?

    • Reply
      Angela Coleby
      July 16, 2017 at 6:50 pm

      I use the coconut flour to bind them together as it soaks up the moisture of the zucchini. You could try it without but they may fall apart. I’ve baked this too which were okayish.. I prefer the crispy coating of the fried version. Split the batch into 2, bake one and fry one to see which ones you prefer!

  • Reply
    April 27, 2016 at 4:40 pm

    I have someone who has a nut allergy..What are you thoughts on using tapioca starch or potato starch in place of the almond meal?

    • Reply
      Angela Coleby
      April 27, 2016 at 4:48 pm

      Ooohh, that’s a puzzling. I would guess you could, but probably reduce the quantity. Use the starch as a binder rather than a main ingredient.

  • Reply
    April 16, 2016 at 4:55 pm

    does it have to be pulp left over from making milk. I have no interest in making milk but would love to make this. Can i just use Almond Meal that I buy at the store?

    • Reply
      Angela Coleby
      April 18, 2016 at 8:00 am

      Hi Jade, I don’t think that the almond meal would work as it may make it a bit too dry.

  • Reply
    March 13, 2016 at 3:43 pm

    Hi there these look great, can you make it with ground almonds instead?

    • Reply
      Angela Coleby
      March 14, 2016 at 9:33 am

      Hi Nancy. Although I haven’t tried it with ground almonds, I think it would work. Let me know how it turns out!

  • Reply
    February 21, 2016 at 6:59 pm

    I made these yesterday along with the cauliflower hummus because I’m Paleo and had a vegan friend coming round for lunch. They were delicious. Even our partners were impressed and came back for more. I’m so glad I trebled the recipe so I had leftovers for lunch today.

    I used just normal ground almonds that I got in the supermarket and I baked them because I was worried about them falling apart if I fried them.

    Thank you for the recipe. I’ll definitely be making this again.

    • Reply
      Angela Coleby
      February 22, 2016 at 9:48 am

      Hi Kate! Glad you all enjoyed them and good choice with the cauliflower hummus too! Thanks for popping by!

  • Reply
    November 25, 2015 at 2:47 pm

    Hi there,

    I would like to try this recipe. But the almond meal mentioned in the ingredients list, is that the shop bought almond meal or the wet almond pulp left from making almond milk? Or is it dehydrated wet almond pulp?


    • Reply
      Angela Coleby
      November 25, 2015 at 3:01 pm

      Hi, it’s the almond pulp left over from making almond milk. I hate throwing it away! I’ve also made brownies with it, but prefer the falafels. Hope you enjoy it!

  • Reply
    B Lee
    May 2, 2015 at 7:42 pm

    Greetings! I tried making this recipe. The only thing I didn’t have was fresh coriander so I just added a little more ground coriander. I had a problem though. They just crumbled in my pan. Even though I formed the patties and put them in the fridge for the stated amount of time they just came apart when I tried to flip them and I was careful. What is supposed to be binding them together? I wondered if there is supposed to be an egg in the recipe? If not can you please offer me some suggestions as to what I did wrong. I followed the recipe exactly as written except for the fresh coriander which wouldn’t in anyway contribute to binding the patties together.

    • Reply
      May 4, 2015 at 8:50 am

      Hi! Perhaps the zucchini was a bit too wet? This helps bind the mixture together but if it’s a bit too wet it would fall apart. Make sure any excess water is squeezed from the zucchini. Hope the next batch works out! Thanks for popping by.

  • Reply
    BreAnna @ Crafty Coin
    April 23, 2015 at 1:40 pm

    I absolutely LOVE this!! Almond pulp is one of those things I’m never quite sure how to use. I’ve never seen a recipe like this before. It looks great!

    BreAnna | Crafty Coin
    Real Food on a Real Budget

  • Reply
    A Home Cook
    April 23, 2015 at 12:28 pm

    I love felafels, but have someone who shouldn’t really eat chickpeas. This might solve our problem.

    • Reply
      April 23, 2015 at 1:48 pm

      Thanks for popping by. Try them with my zucchini hummus too! (a chickpea free meal!)

  • Reply
    The Two Savings Sisters
    April 21, 2015 at 5:52 pm

    These look really tasty, I just need to find some coconut flour here in the UK and then I’ll be making some.

    • Reply
      April 22, 2015 at 10:12 am

      Holland & Barrett should stock some. Happy baking!

  • Reply
    K @ Peeled Wellness
    April 21, 2015 at 2:12 pm

    These look so satisfying- its great to have healthier appetizer options like this. Thanks for sharing at ‘Tell em Tuesday’!
    xoxo K

  • Reply
    March 26, 2015 at 8:34 pm

    Hi! Can I use regular flour instead coconut flour?

    • Reply
      March 28, 2015 at 12:12 am

      Of course .. I use it to keep the carbs down but please feel free. I want my recipes to be something others can play with! Thanks for popping by ๐Ÿ˜‰

  • Reply
    May 10, 2014 at 8:04 am

    Wow, what an amazing idea! I also like to make my own almond milk, and always wondered what I could do with the leftover pulp. I know that some people use it to make flour, but that involves a lot of time, and I don’t generally have enough pulp left over to do anything with it. This recipe is sheer genius. I rarely eat falafels, but I think will be eating more in the future. Thanks for a really great idea. I use a lot of zucchini, and I love coriander, so this is brilliant. I will be making this very soon.

    • Reply
      May 10, 2014 at 8:12 pm

      Awwh! Thanks! So pleased you like this! Let me know how it goes when you make it. I agree with you on the flour, takes too much time and is easier to throw it in a blender with other ingredients. Thanks for popping by! ๐Ÿ˜‰

  • Reply
    Gluten Free Fabulous
    May 10, 2014 at 5:10 am

    Looks fantastic – love the spices you’ve used!

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