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.
Get a large skimmer/strainer spoon just like the one in the video here.
Tricolor Falafel That Will Add A Splash Of Color To Your Pita
Servings
6 Servings
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 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
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
Instructions
- Place chickpeas in a large bowl filled with water and soak overnight.
Green Falafel
- 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.
Red Falafel
- 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.
Purple Falafel
- 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.
For all falafel
- Refrigerate the mixtures for 2 hours.
- Form the mixtures into balls or patties.
- Pour enough olive oil into a pan to just cover the falafel and place on high heat.
- 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.
- Fry until golden, about 3 mins on each side.
- Serve with hummus, tahini, pita, chopped salad, amba sauce, pickles, cabbage salad and all your Israeli faves.
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