7.5cupspre-soaked chickpeasdivided into 5 bowls (1.5 cups each)
5small red onions
5garlic cloves
1Tbspfalafel spice½ tsp cumin, 1 tsp black pepper, 1 tsp ground coriander, ½ tsp red chili powder, 1/4 tsp cinnamon (optional) - divided into 5 for each bowl
2.5tspsalt½ tsp per bowl
For the different colors
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
Wash the chickpeas and then soak them 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 color.
Prepare the baked vegetables- Butternut squash: Slice and de-seed, chop into sections, brush lightly with oil, and season with salt and pepper. Bake in the oven at 325ºF/170°C fan assisted for about 25-30 minutes. - Purple potatoes: Pierce them a few times with a fork and bake alongside the squash.
To make the yellow falafel, mix the base ingredients: 1.5 cups of chickpeas, 1 small onion, 1 garlic clove, ½ 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 with a small bunch of cilantro and, optionally, some parsley. Blend in a food processor until you obtain a smooth, uniform mixture.
To make the purple falafel, mix the base ingredients with the baked purple potato. Blend until a smooth, uniform mixture is obtained.
To make the orange falafel, mix the base ingredients with half of the baked butternut squash and blend till smooth.
To make the red/pink falafel, mix the base ingredients with a large beetroot and blend till smooth.
Fry the falafel
When you are ready to fry the vegan falafels, add ½ tsp baking powder to each bowl and mix well. The baking powder should only be added at the last moment before frying.
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 falafel 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 color.
Lay on a piece of paper towel or in a colander to drain any excess cooking oil, although there shouldn't be much!
Serve these 5-way falafels with rainbow veggies, pita bread, and tahini dip as part of a mezze platter. It's great for dinner parties!
Video
Notes
Soaking Chickpeas: Although you can use canned chickpeas, I prefer to use fresh ones that have been soaked overnight for the best taste and texture.Adjusting Texture: If the falafel mix is too crumbly, add a tiny bit of water to form a paste.Check the blog post for more tips!