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multi-coloured falafel

by kellner.holly
multi-coloured falafel on tabouleh with tahini dressing

What’s better than normal falafel? Multi-coloured falafel!

Who doesn’t love food that is as colourful as the vegetables that you put in it?! I have loved experimenting with different additions to make falafel a bit more vibrant and tasty especially in the summertime. By making a good falafel base that incorporates classic flavours and supplementing with kale, sweet potato and beet it is easy to take a boring, beige dish and turn it into a rainbow! Served with lemon tahini dressing atop a heaping serving of fresh tabouleh and you have a fresh meal made in heaven!

multicoloured falafel on a bed of tangy tabouleh in a blue striped bowl

multi-coloured falafel

What’s better than normal falafel? Multi-coloured falafel! Who doesn’t love food that is as colourful as the vegetables that you put in it?! By adding kale, sweet potato and beets, I took a classic falafel base from beige to beautiful and served it over fresh tabouleh with a lemon tahini dressing.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 311 kcal

Equipment

  • food processor

Ingredients
 
 

Basic Falafel Base

  • 220 grams chickpeas drained
  • 15 grams tahini
  • 4 grams garlic minced
  • 1 tsp cumin
  • 1 tsp coriander ground
  • 1 tsp paprika
  • 25 grams parsley or cilantro fresh
  • 2 tbsp chickpea flour or can use any other type of flour

Sweet Potato Variation

  • 150 grams sweet potato roast, peeled and mashed

Beetroot Variation

  • 160 grams beetroots roasted, blended and strained to remove excess water

Kale Variation

  • 50 grams kale finely chopped or shredded in a food processor
  • 30 grams tahini

Tahini Sauce

  • 30 grams tahini
  • 3 grams garlic minced
  • 30 ml lemon juice
  • 45 ml water
  • 15 ml extra virgin olive oil
  • Salt and pepper to taste

Instructions
 

Falafel

  • Preheat the oven to 200°C (392°F) and lay a pan with baking paper.
  • Add all falafel base ingredients into a food processor and blend until everything has broken down. Do not over pulse so it gets too mushy but to a desired texture (sometimes I want mine more broken up, whereas other times I look for a more homogenous mixture) This will yield about 300 grams of falafel base.
  • Place mashed sweet potato, strained and mashed beet and shredded kale into their own separate bowls respectively.
  • Add in 1/3 of the bae falafel (about 100 grams) into each bowl of addition and mix until combined. For the kale one, add two heaping tablespoons of tahini to help stick together. Use a 2 tablespoon cookie scoop to scoop mixtures into 1 inch balls and press down into patties (about 18 of them). I strategically place them based on how cooked they will get – the kale ones will finish first as they have the least moisture so I put them in the back of the oven, whereas the beetroot falafels have the most moisture and will take longest to cook so I put them toward the middle.
  • Spray with olive oil and bake for 15 minutes.
  • After 15 minutes, remove from oven and take the kale falafel out as they will be done and getting crispy. Flip over the sweet potato and beetroot falafel and continue to cook for another 10-15 minutes until fully cooked and slightly crispy on the outside.
  • Serve over tabouleh with tahini sauce.

Sauce

  • In a bowl or blender, mix all ingredients for tahini sauce adding water slowly achieve a pourable consistency.
  • Season with salt and pepper.

Nutrition

Serving: 4.5falafelsCalories: 311kcalCarbohydrates: 35gProtein: 11gFat: 16gSaturated Fat: 2gSodium: 71mgPotassium: 605mgFiber: 8gSugar: 8gVitamin A: 6636IUVitamin C: 24mgCalcium: 94mgIron: 4mg
Keyword falafel, tahini
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