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vegan rainbow falafel

Vegan Rainbow Falafel Recipe

Make these amazing vegan falafels and enjoy these with cool and crispy shredded cabbage, lettuce and pickled onion-tomato, all wrapped in pita pockets.
5 from 12 votes
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Course: Main Course
Cuisine: Mediterranean
Keyword: 30-minute vegan dinner, easy falafel, low-carb falafel, rainbow falalfel
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Calories: 143.7kcal
Cost: $7

Equipment

  • mealthy CrispLid
  • Oven

Ingredients

For Base Falafel

  • ½ cup raw garbanzo beans
  • ½ cup soaked garbanzo beans
  • 2 shallots
  • 4-5 garlic pods
  • 2 green chilies
  • 1 teaspoon cumin seeds
  • ½ teaspoon olive oil
  • ½ cup packed cilantro
  • Salt and pepper to taste

For green falafel:

  • ½ cup spinach

For Purple-Pink falafel:

  • 1 small beet sliced
  • 2 medium or small purple potatoes (cooked)

For Orange falafel

  • 2 medium carrots peeled and cut into pieces
  • 1 teaspoon turmeric

Toppings

  • ½ cup shredded purple cabbage
  • 1 cup chopped red onion + tomato (with lime juice and salt)
  • 1 cup shredded iceberg lettuce
  • 1 cup 2-minute avo dressing (or more)

Bread

  • 2-4 pita bread cut into half for pockets

Instructions

Prep the Raw Garbanzo Beans

  • Start by shelling the garbanzo beans and collecting the beans in a bowl.
  • Soak the beans in water for 24 hours.(optional)
  • Drain and discard the water.

Prep other Ingredients for Vegan Rainbow Falafel:

  • In a processor, take raw and soaked garbanzo beans, shallots, green chilies or jalapenos, cumin seeds, chili powder, cilantro, garlic pods and salt.
  • This is the base for all the three falafel recipes.

Prepare Vegan Rainbow Falafel:

  • For the green falafel, add half cup spinach and a dash of olive oil.
  • Process well till the mixture is well combined.
  • For the pink-purple falafel, add cooked purple potato and beetroot.
  • Process well till the mixture is grainy yet well combined.
  • For the orange falafel, add carrot.
  • Process well till all the ingredients are well incorporated.

Cook Falafels:

  • Preheat the oven to 350 F.
  • Take the processed mixture and prepare small balls on your greased palm.
  • Place all the falafels on a greased baking sheet.
  • Cook for 15 minutes until the falafels are crispy on the out, and moist and flaky inside.
  • Allow them to cool.

Prepare the Wrap:

  • For the green vegan rainbow falafel wrap, I took crispy shredded purple cabbage and pickled onion-tomato.
  • For the purple-pink, it’s crispy shredded lettuce and pickled onion-tomato.
  • And for the orange one, it’s collard green leaf or a leafy lettuce leaf and some pickled onion-tomato.
  • Use fresh or store-brought pita pockets for the vegan rainbow falafel wrap.
  • If using whole pita, just slice them into half and add falafels and toppings, and serve.
  • The two-minute avo dressing tastes great with these pita wraps.

Air-Fryer/CrispLid option

  • Preheat your air fryer or CrispLid at 350F for 3-4 minutes.
  • Spray oil on a parchment paper and place falafels. You need to cook a single layer of falafels each time.
  • Now add the Mealthy crisp basket on to the inner trivet inside your instant pot. Place the lid and choose 6 minutes of cooking time at 350F.
  • If using air fryer, line the air fryer basket with parchment paper and add falafels. Set 6 minutes at 350F.
  • Once the six minutes baking or crisping time is over, turn the falafels and cook for another four minutes till brown around the edges.
  • Falafels May cook taster if they are small in size. Always keep a close eye on your falafels while crisping inside the CrispLid.
  • Enjoy warm.

Notes

  • Tahini, hummus and creamy vegan sriracha yogurt sauce goes really well with these falafels.
  • Add some pickled jalapenos to the wrap as a topping.
  • Use wholewheat pita bread for this recipe.
  • Low-carb options: lettuce cups, cabbage cups and collard green leaves

Nutrition

Serving: 100g | Calories: 143.7kcal