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.
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.
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.
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
- 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 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
- 5 tbsp baking powder (1 tbsp for each colour)
- sunflower oil (enough to fill up your saucepan)
- 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)
- Wash the chickpeas and then leave them to soak in cold water overnight.
Drain and rinse well, when ready to proceed with the falafel recipe.
Separate them into 5 bowls – one bowl for each colour.
- 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.
At the same time, pierce the purple potatoes a few times with a fork and bake alongside the squash.
- 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.
- 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.
- To make the purple falafel, mix the base ingredients together with the baked purple potato. Blend till a smooth uniform mixture.
- To make the orange falafel, mix the base ingredients together with the baked half butternut squash and blend till smooth.
- To make the red/pink falafel, mix the base ingredients together with a large beetroot and blend till smooth.
- 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.
- 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.
After 3-4 minutes, carefully turn them over. The falafels are ready when they become golden-brown in colour.
Lay on a piece of paper towel or in a colander to drain any excess cooking oil, although there shouldn’t be much!
- To prepare the vegan tahini dip, mix all the dip ingredients together well and set aside.
- 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!
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