I have already shared a post about making traditional falafel with a list of ways to serve them as well as tips for cooking them. 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 other vegetables we’ll be adding to create the gorgeous rainbow colors, so there’s no need for a complicated base mix. 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 cilantro and parsley for a gorgeous green.
Watch the rainbow falafel video
How to make rainbow falafel
Prepare the Falafel Base: Start by soaking chickpeas in cold water overnight. The following day, thoroughly drain and rinse them. Divide the chickpeas into five bowls to make the different falafel colors.
Pre-soaked chickpeas Small red onions Garlic Falafel spice: cumin, black pepper, ground coriander, red chili powder, cinnamon (optional) Salt
For different colors/flavors:
Yellow: Use the base mixture without additional ingredients. Green: Add a small bunch of cilantro; optionally, include some parsley. Purple: Use baked purple potato. Orange: Use baked butternut squash; optionally, add a pinch of turmeric. Red: Use beetroot.
For frying:
Baking powder Sunflower oil (enough to fill up your saucepan)
Prepare the color ingredients: Season and bake butternut squash and pierce purple potatoes before baking. For each falafel color—yellow, green, purple, orange, red/pink—blend the base mixture of chickpeas (1.5 cups), onion (1 small), garlic (1 clove), falafel spice, and salt with the specific color ingredient. Use baked butternut squash for orange, baked purple potato for purple, coriander (and optionally parsley) for green, and beetroot for red/pink. Blend until smooth Fry the Falafels: When you are ready to fry the vegan falafels, add ½ tsp of baking powder to each bowl of falafel mixture 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 over medium-high heat until it bubbles softly. Using a falafel scoop or a spoon/fork, form the falafel balls/patties and carefully dip them in the hot oil. Fry the falafels for 3-4 minutes, then carefully turn them over. The falafels are ready when they become golden-brown in color. Lay the fried falafels on a piece of paper towel or in a colander to drain any excess cooking oil, although there shouldn’t be much! Serve rainbow falafel on a plate with crunchy vegetables, cucumber pickles, and lemon tahini sauce for dipping. Or, stuff them into a sandwich pocket, with a drizzle of tahini sauce and serve with a side of Tabbouleh salad for a fresh take. If you try this recipe for rainbow falafel, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
