Rainbow falafel with veggies and edible flowers

Easy Rainbow Vegan Falafels 5-ways

These easy, delicious, rainbow vegan falafels 5 ways are perfect served along-side a mezze platter of various mezze, pitta, vegan tahini dip and a selection of your favourite rainbow veggies.

Rainbow falafel with veggies, yogurt vegan tahini dip, pita bread and edible flowers as part of a mezze platter

Recently I wrote a post all about the traditional way to cook vegan falafels, which included a list of ways to serve them as well as tips for cooking them. If you haven’t read that yet then feel free to check it out here! as we use the same method here for these rainbow vegan falafels 5 ways as part of a delicious, beautiful mezze platter alongside a vegan tahini dip!

What’s even better is it gave me an excuse to pull out my Tea Set collaboration with Royal Albert. I’ve been super excited to find new ways to use this set aside from the traditional afternoon tea because, why not?!

As part of that traditional recipe:

I used a mixture of broad beans alongside chickpeas – however, this updated, modern version has a simple chickpea-only base but still tastes absolutely delicious! I decided to omit the broad beans because of the addition of other vegetables we’ll be adding to create the gorgeous rainbow colours, so there’s no need for a complicated base mix.

Rainbow vegan falafels as part of a mezze platter

If you did read the other post then you’ll know that one of the serving suggestions was as part of a platter. Within this recipe, I’ll be showing you how to create rainbow falafels 5-ways, with a simple, vegan falafel base and then what you can use to change the colours and flavours. These are perfect to serve alongside a mezze platter including Rainbow Hummus 3-ways, and my aubergine ‘Moutabal’ dip and for an alternative afternoon-tea selection!

With just a single ingredient addition, this falafel mix can go from normal to rainbow-tastic – a true show-stopper and perfect for entertaining! One baked purple potato turns the mix a beautiful shade of purple, beetroot creates a lovely pink, Butternut squash ( and possibly turmeric) for a golden orange and a mixture of coriander and parsley for a gorgeous green.

Rainbow vegan falafels as part of a mezze platter

A few tips for making these rainbow vegan falafels:

  • Although you can use canned chickpeas, I prefer to use fresh ones that have been soaked overnight for taste and texture.
  • Remember: If the falafel mix is too crumbly, simply add a tiny bit of water to form a paste.
  • If you’re wanting to make a single colour/flavour type only – simply adjust the recipe accordingly.
  • These rainbow falafels are best served as part of a mezze platter with rainbow veggies of your choice, pitta bread, a vegan tahini dip and other mezze of your choice ( I have included suggestions below).
  • These vegan falafels can be prepared in advance and stored in the fridge/freezer. If freezing the paste, then simply add the baking powder to the mix once thawed and about to fry.

As usual, if you do give this recipe a go then let me know what you thought in the comments below! Any particular favourite falafel flavour from the 5 choices?

Easy Vegan Falafels 5 ways Recipe:

Makes: ~ 24 pieces 

Preparing Time:  ~ 30 minutes  

Ingredients

For the vegan falafels base:
Ingredients for making vegan falafels

  • 7.5 cups pre-soaked chickpeas, divided into 5 bowls (1.5 cups each)
  • 5 small red onions
  • 5x garlic cloves
  • 5tsp falafel spice (1 tsp cumin, 1 tsp ground black pepper, 1 tsp ground coriander, a pinch of cayenne pepper (optional)) – that’s 1 tsp for each bowl
  • a pinch of salt

For the different colours/ flavours:
Ingredients for making rainbow coloured vegan falafels

  • for green: a small bunch of coriander; optional – some parsley
  • for purple: 1 baked purple potato
  • for orange: 1/2 baked butternut squash; optional – a pinch of turmeric
  • for red: 1 large beetroot

    Ingredients for making rainbow coloured vegan falafels for a mezze platter

For frying:

  • 5 tbsp baking powder (1 tbsp for each colour)
  • sunflower oil (enough to fill up your saucepan)

Vegan Tahini dip:
Ingredients for homemade yogurt vegan tahini dip

  • 1/2 cup plant-based yogurt
  • 1/4 cup tahini
  • juice of 1/2 lemon
  • 1 garlic clove
  • a pinch cumin powder
  • a pinch of salt
  • filtered water (in case the dressing is too thick)

Rainbow veggies:

  •  A selection of your favourite veggies – cucamelons, candy beetroot, golden beetroot, red beetroot, rainbow carrots, purple radish, watermelon radish, rainbow tomatoes, mushrooms, pink radicchio, or any others that you like.  Rainbow carrots, radish and beetroot for a mezze platter

Directions

  1. Wash the chickpeas and then leave them to soak in cold water overnight.
    Soaking chickpeas Soaking chickpeas
    Drain and rinse well, when ready to proceed with the falafel recipe.
    Pre-soaked chickpeas
    Separate them into 5 bowls – one bowl for each colour.
    Pre-soaked chickpeas
  2. To prepare the falafels 5 ways, you’ll need to prepare each colour ingredient. First – the butternut squash. To prepare this simply slice and de-seed the squash, chop into sections, brush lightly with oil and season salt and pepper. Bake in the oven at 170°C fan assisted, for about 25-30 minutes.Baking butternut squash Baking butternut squash
    At the same time, pierce the purple potatoes a few times with a fork and bake alongside the squash.
    Baking butternut squash and purple potatoes
  3. To make the yellow falafel, just mix the base ingredients: 1.5 cups of chickpeas, 1 small onion, 1 garlic clove, 1 tsp falafel spice and a pinch of salt. Blend them in a food processor/blender until you obtain a smooth uniform mixture. Basic falafel paste
  4. To make the green falafel, mix the base ingredients together with a small bunch of coriander – and, optionally, add in some parsley. Blend in a food processor/blender until you obtain a smooth uniform mixture.
    Green falafel paste, obtained by using fresh corianderGreen falafel paste, obtained by using fresh coriander
  5. To make the purple falafel, mix the base ingredients together with the baked purple potato. Blend till a smooth uniform mixture.
    Purple falafel paste, obtained by using a baked purple potatoPurple falafel paste, obtained by using a baked purple potato
  6. To make the orange falafel, mix the base ingredients together with the baked half butternut squash and blend till smooth.
    Orange falafel paste, obtained by using a baked butternut squashOrange falafel paste, obtained by using a baked butternut squash
  7. To make the red/pink falafel, mix the base ingredients together with a large beetroot and blend till smooth.
    Red falafel paste, obtained by using a beetrootRed falafel paste, obtained by using a beetroot
    Falafel paste in 5 rainbow colours for vegan falafels as part of a mezze platter
  8. When you are ready to fry the vegan falafels, add 1 Tbsp baking powder to each bowl and mix well. The baking powder should only be added at the last moment before frying. This adds an ‘airiness’ to the mix that is needed for the perfect texture.
    Orange falafel paste with baking powder, ready to be fried Falafel paste in 5 rainbow colours ready to be fried for a mezze platter
  9. Heat up a few inches of sunflower oil in a saucepan until it bubbles softly. Using a falafel scoop or a spoon/fork, form the falafels patties by hand and carefully dip them in the hot oil.
    Green falafel Red falafelPurple falafel
    After 3-4 minutes, carefully turn them over. The falafels are ready when they become golden-brown in colour. 
    Falafel
    Lay on a piece of paper towel or in a colander to drain any excess cooking oil, although there shouldn’t be much! 
    Rainbow falafel as part of a mezze platter
    Rainbow falafel as part of a mezze platter
  10. To prepare the vegan tahini dip, mix all the dip ingredients together well and set aside. Homemade tahini dip
  11. Serve these 5 way falafels with rainbow veggies, pita bread and vegan tahini dip as part of a mezze platter. It’s great for dinner parties!
    Veggie platter with rainbow veggies as part of a mezze platter Rainbow falafel with veggies, yogurt tahini dip and edible flowers as part of a mezze platterRainbow falafel with veggies and edible flowers as part of a mezze platter Rainbow falafel with veggies and edible flowers as part of a mezze platter

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Rainbow falafel with veggies and edible flowers

Easy Rainbow Vegan Falafels 5-ways


  • Author: Alpha Foodie
  • Total Time: 30 minutes
  • Yield: 24 falafels 1x

Description

These easy, delicious, rainbow vegan falafels 5 ways are perfect served along-side a mezze platter of various mezze, pitta, vegan tahini dip and a selection of your favourite rainbow veggies.


Scale

Ingredients

For the vegan falafels base:

  • 7.5 cups pre-soaked chickpeas, divided into 5 bowls (1.5 cups each)
  • 5 small red onions
  • 5x garlic cloves
  • 5tsp falafel spice (1 tsp cumin, 1 tsp ground black pepper, 1 tsp ground coriander, a pinch of cayenne pepper (optional)) – that’s 1 tsp for each bowl
  • a pinch of salt

For the different colours/ flavours:

  • for green: a small bunch of coriander; optional – some parsley
  • for purple: 1 baked purple potato
  • for orange: 1/2 baked butternut squash; optional – a pinch of turmeric
  • for red: 1 large beetroot

For frying:

  • 5 tbsp baking powder (1 tbsp for each colour)
  • sunflower oil (enough to fill up your saucepan)

Vegan Tahini dip:

  • 1/2 cup plant-based yogurt
  • 1/4 cup tahini
  • juice of 1/2 lemon
  • 1 garlic clove
  • a pinch cumin powder
  • a pinch of salt
  • filtered water (in case the dressing is too thick)

Rainbow veggies:

 

  •  A selection of your favourite veggies – cucamelons, candy beetroot, golden beetroot, red beetroot, rainbow carrots, purple radish, watermelon radish, rainbow tomatoes, mushrooms, pink radicchio, or any others that you like. 

Instructions

  1. Wash the chickpeas and then leave them to soak in cold water overnight.
  2. Drain and rinse well, when ready to proceed with the falafel recipe.
  3. Separate them into 5 bowls – one bowl for each colour.
  4. To prepare the falafels 5 ways, you’ll need to prepare each colour ingredient. First – the butternut squash. To prepare this simply slice and de-seed the squash, chop into sections, brush lightly with oil and season salt and pepper. Bake in the oven at 170°C fan assisted, for about 25-30 minutes. 
  5. At the same time, pierce the purple potatoes a few times with a fork and bake alongside the squash.
  6. To make the yellow falafel, just mix the base ingredients: 1.5 cups of chickpeas, 1 small onion, 1 garlic clove, 1 tsp falafel spice and a pinch of salt. Blend them in a food processor/blender until you obtain a smooth uniform mixture. 
  7. To make the green falafel, mix the base ingredients together with a small bunch of coriander – and, optionally, add in some parsley. Blend in a food processor/blender until you obtain a smooth uniform mixture.
  8. To make the purple falafel, mix the base ingredients together with the baked purple potato. Blend till a smooth uniform mixture.
  9. To make the orange falafel, mix the base ingredients together with the baked half butternut squash and blend till smooth.
  10. To make the red/pink falafel, mix the base ingredients together with a large beetroot and blend till smooth.
  11. When you are ready to fry the vegan falafels, add 1 Tbsp baking powder to each bowl and mix well. The baking powder should only be added at the last moment before frying. This adds an ‘airiness’ to the mix that is needed for the perfect texture.
  12. Heat up a few inches of sunflower oil in a saucepan until it bubbles softly. Using a falafel scoop or a spoon/fork, form the falafels patties by hand and carefully dip them in the hot oil.
  13. After 3-4 minutes, carefully turn them over. The falafels are ready when they become golden-brown in colour. 
  14. Lay on a piece of paper towel or in a colander to drain any excess cooking oil, although there shouldn’t be much! 
  15. To prepare the vegan tahini dip, mix all the dip ingredients together well and set aside. 
  16. Serve these 5 way falafels with rainbow veggies, pita bread and vegan tahini dip as part of a mezze platter. It’s great for dinner parties!
  • Category: main
  • Cuisine: falafel

Keywords: rainbow food, rainbow, falafels, vegan, healthy, lebanese,

To save these rainbow falafel recipe for later:

rainbow vegan falafels 5 ways

 

4 Comments

  1. Ahlam Al Balushi

    Thank you very much for your account i love everything you do it.
    have a question do you have any courses or anything I would like to learn more from you

     
    • Alpha Foodie

      Thank you so much! I don’t have any workshops planned at the moment, although I have done some in the past. Let me know what it is you’d be interested in learning and I’ll make note 🙂

       
  2. These look delicious! So you just soak the dry chickpeas overnight before you blend them? You don’t need to boil them before making the falafel mixture?

     
    • Alpha Foodie

      Hi Megan,
      Thanks very much. You only need to soak the chickpeas overnight. No boiling is required to make traditional falafel. Also presoaked chickpeas are a lot better than canned ones and it makes a big difference between a great Falafel recipe and not so great one. Hope that helps 🙂

       

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