FREE Ground Shipping On Orders $99+ Details

Quick View Wishlist

You have no items in your wishlist.

Rainbow Falafel on Royal Albert Alpha Foodie Cake Plate

ALPHA FOODIE: EASY RAINBOW VEGAN FALAFEL RECIPE



We teamed up with our plant-based foodie queen Samira, better known as Alpha Foodie on Instagram, and of course our collaborator for the beautiful Royal Albert Alpha Foodie collection. The collection is inspired by the textures and colors of a perfect, freshly-made pastel smoothie bowl, and is perfect for a creative high tea occasion, your afternoon snack or even just a morning cup of tea.

Alpha Foodie is taking over the "gram" with her uniquely creative recipes and we wanted a slice of the action. So, we have the culinary boss herself taking over our Royal Albert notebook, bon appetit!



Finished Rainbow Falafel on Alpha Foodie for Royal Albert Plate and Saucer

ALPHA FOODIE TAKEOVER



Hey guys, I’m Samira and I’m all about food, mathematics and DIY! I’m here to share with you these easy, delicious, rainbow vegan falafels. These 5 colorful falafel recipes are perfect served alongside a platter of mezze, pitta, vegan tahini dip and a selection of your favorite rainbow veggies.

What’s even better is that 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?!



Finished Rainbow Falafel on Cropped in Alpha Foodie for Royal Albert Plate

EAT LESS FROM A BOX AND MORE FROM THE EARTH



Within this recipe, I’ll be showing you how to create rainbow falafels 5-ways, with a simple, vegan falafel base and then the ingredients you can use to change the colors and flavors. You can create the most perfectly quirky afternoon tea by starting with your Royal Albert Alpha Foodie 2-tier cake stand, fill it with rainbow falafels and serve along-side Rainbow Hummus and aubergine ‘Moutabal’ dip – head over to my blog here for more recipes to complete your rainbow 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 into a beautiful shade of purple, beetroot creates a vibrant pink, butternut squash (and possibly turmeric) for a golden orange and a mixture of coriander and parsley for a gorgeous green.

Alpha Foodie Holding Rainbow Falafel

A few tips for making these rainbow vegan falafels:


1. although you can use canned chickpeas, I prefer to use fresh ones that have been soaked overnight for taste and texture
2. Remember: If the falafel mix is too crumbly, simply add a tiny bit of water to form a paste
3. 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



EASY VEGAN FALAFELS 5 WAYS RECIPE



Makes: 24 pieces
Preparing Time: 30 minutes



INGREDIENTS

For the vegan falafels base:


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

For the different colors/ flavors


Green: a small bunch of coriander; optional – some parsley
Purple: 1 baked purple potato
Orange: 1/2 baked butternut squash; optional – a pinch of turmeric
Red: 1 large beetroot

For frying


5 tbsp baking powder - 1 tbsp for each color
Sunflower oil - enough to fill up your saucepan

Rainbow veggies:


A selection of your favorite 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!

Different Varieties of Rainbow Falafel Mix

DIRECTIONS

1. 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, then separate them into 5 bowls – one bowl for each color.


2. To prepare the falafels 5 ways, you’ll need to prepare each color 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.


3. At the same time, pierce the purple potatoes a few times with a fork and bake alongside the squash.


4. 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.


5. To make the green falafel, mix the base ingredients together with a small bunch of coriander – optionally, add in some parsley. Blend in a food processor/blender until you obtain a smooth uniform mixture.


6. To make the purple falafel, mix the base ingredients together with the baked purple potato. Blend till a smooth uniform mixture.


7. To make the orange falafel, mix the base ingredients together with the baked half butternut squash and blend until smooth.


8. To make the pink falafel, mix the base ingredients together with a large beetroot and blend till smooth.


9. 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.


10. 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 into 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.


11. Lay on a piece of paper towel or in a colander to drain any excess cooking oil, alt=hough there shouldn’t be much!


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!



WATCH: EASY VEGAN FALAFEL 5 WAYS



SHOP THE ROYAL ALBERT ALPHA FOODIE COLLECTION

Rainbow Falafel on Royal Albert Alpha Foodie Cake Plate

ALPHA FOODIE: EASY RAINBOW VEGAN FALAFEL RECIPE



We teamed up with our plant-based foodie queen Samira, better known as Alpha Foodie on Instagram, and of course our collaborator for the beautiful Royal Albert Alpha Foodie collection. The collection is inspired by the textures and colors of a perfect, freshly-made pastel smoothie bowl, and is perfect for a creative high tea occasion, your afternoon snack or even just a morning cup of tea.

Alpha Foodie is taking over the "gram" with her uniquely creative recipes and we wanted a slice of the action. So, we have the culinary boss herself taking over our Royal Albert notebook, bon appetit!

Rainbow Falafel on Royal Albert Alpha Foodie Plate with Rainbow Vegetable Garnish

ALPHA FOODIE TAKEOVER



Hey guys, I’m Samira and I’m all about food, mathematics and DIY! I’m here to share with you these easy, delicious, rainbow vegan falafels. These 5 colorful falafel recipes are perfect served alongside a platter of mezze, pitta, vegan tahini dip and a selection of your favorite rainbow veggies.

What’s even better is that 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?!



Rainbow Falafel Served on Royal Albert Alpha Foodie Plate With Rainbow Vegetable Garnish

EAT LESS FROM A BOX AND MORE FROM THE EARTH



Within this recipe, I’ll be showing you how to create rainbow falafels 5-ways, with a simple, vegan falafel base and then the ingredients you can use to change the colors and flavors. You can create the most perfectly quirky afternoon tea by starting with your Royal Albert Alpha Foodie 2-tier cake stand, fill it with rainbow falafels and serve along-side Rainbow Hummus and aubergine ‘Moutabal’ dip – head over to my blog here for more recipes to complete your rainbow 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 into a beautiful shade of purple, beetroot creates a vibrant pink, butternut squash (and possibly turmeric) for a golden orange and a mixture of coriander and parsley for a gorgeous green.

Different Varieties of Rainbow Falafel Cut In Half

A few tips for making these rainbow vegan falafels:


1. although you can use canned chickpeas, I prefer to use fresh ones that have been soaked overnight for taste and texture
2. Remember: If the falafel mix is too crumbly, simply add a tiny bit of water to form a paste
3. 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



EASY VEGAN FALAFELS 5 WAYS RECIPE



Makes: 24 pieces
Preparing Time: 30 minutes



INGREDIENTS

For the vegan falafels base:


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

For the different colors/ flavors


Green: a small bunch of coriander; optional – some parsley
Purple: 1 baked purple potato
Orange: 1/2 baked butternut squash; optional – a pinch of turmeric
Red: 1 large beetroot

For frying


5 tbsp baking powder - 1 tbsp for each color
Sunflower oil - enough to fill up your saucepan

Rainbow veggies:


A selection of your favorite 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!

Alpha Foodie Rainbow Falafel Varieties

DIRECTIONS

1. 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, then separate them into 5 bowls – one bowl for each color.


2. To prepare the falafels 5 ways, you’ll need to prepare each color 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.


3. At the same time, pierce the purple potatoes a few times with a fork and bake alongside the squash.


4. 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.


5. To make the green falafel, mix the base ingredients together with a small bunch of coriander – optionally, add in some parsley. Blend in a food processor/blender until you obtain a smooth uniform mixture.


6. To make the purple falafel, mix the base ingredients together with the baked purple potato. Blend till a smooth uniform mixture.


7. To make the orange falafel, mix the base ingredients together with the baked half butternut squash and blend until smooth.


8. To make the pink falafel, mix the base ingredients together with a large beetroot and blend till smooth.


9. 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.


10. 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 into 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.


11. Lay on a piece of paper towel or in a colander to drain any excess cooking oil, alt=hough there shouldn’t be much!


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!



WATCH: EASY VEGAN FALAFEL 5 WAYS



SHOP THE ROYAL ALBERT ALPHA FOODIE COLLECTION