Tricolor Falafel That Will Add A Splash Of Color To Your Pita

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Make falafel balls 3 ways and get 3 gorgeous colors and flavors for your next falafel night. We love how delicious all these falafel balls came out we can't get enough. 

Tri Color Falafel Recipe
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

Green Falafel

  • 5 ounces dried chickpeas (soaked overnight)
  • 1 cup parsley
  • ½ cup cilantro
  • ½ cup dill
  • ½ onion
  • 2 cloves garlic
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon baking powder
  • 1 tablespoon all-purpose flour
  • Extra virgin olive oil, such as Colavita for frying

Red Falafel

  • 5 ounces dried chickpeas (soaked overnight)
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon baking powder
  • 1 tablespoon all-purpose flour
  • ½ cup sun-dried tomatoes
  • Extra virgin olive oil, such as Colavita

Purple Falafel

  • 5 ounces dried chickpeas (soaked overnight)
  • 1 cup Kalamata olives
  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon baking powder
  • 1 tablespoon all-purpose flour
  • 2 cloves garlic
  • Extra virgin olive oil, such as Colavita

Preparation

  1. Place chickpeas in a large bowl filled with water and soak overnight.
  2. For the green herb falafel, add the chickpeas, parsley, cilantro, dill, onion, garlic, cumin, coriander, salt, pepper, baking powder and flour to a food processor. Grind the ingredients to very small bits, remembering to stop before the mixture becomes a paste.
  3. For the red sun-dried tomato falafel, add the chickpeas, cumin, coriander, baking powder, flour and sun-dried tomatoes to a food processor. Grind the ingredients to very small bits, remembering to stop before the mixture becomes a paste.
  4. For the purple Kalamata olive falafel, add the chickpeas, olives, cumin, coriander, salt, pepper, baking powder, flour and garlic to a food processor. Grind the ingredients to very small bits, remembering to stop before the mixture becomes a paste.
  5. Fridge the mixtures for 2 hours.
  6. Form the mixtures into balls or patties.
  7. Pour enough olive oil into a pan to just cover the falafel and place on high heat.
  8. Once the oil seems hot, turn the heat down to medium and carefully test one falafel. The oil should sizzle gently but not sizzle like crazy.
  9. Fry until golden, about 3 mins on each side.
  10. Serve with hummus, tahini, pita, chopped salad, amba sauce, pickles, cabbage salad and all your Israeli faves.

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