Love falafels? We all know that chickpea is the traditional ingredients in making falafels but just looking at the vibrant colour of these beauties! I am smiling just by looking at them! The different legumes and veggies combinations give interesting textures on these falafels. I used what I have in hand in my pantry:
- Black-eyed peas + beetroot
- Azuki beans + curly kale
- Sprouted chickpeas + purple sweet potatoes
Then for the remaining ingredients, I stick to the classic falafels:
- Garlic
- Yellow onion
- Coriander or parsley leaves
- Lemon juice
- Za’atar and cumin of choice
I also use potato starch to coat the falafels and it gives a touch of chew in them which I really enjoy. Except the legumes are only soaked and drained, other vegetables that I used in the falafels are cooked and this helps to bind better. They are great to make ahead in big batch and freeze uncooked, extra falafels for longer storage, up to 3 months. Simply deep-fry falafels directly from frozen until golden. They are delicious to serve in wrap or pita with tzatziki and hummus along with fresh salad inside.
I have split up the ingredients in case you only want to give one of the three options a try. They took a bit of time but it will be worth it 😍
Makes about 35-40 falafels
Chickpea + Purple Sweet Potato Falafel
- 1.5 C soaked, sprouted chickpea
- 2/3 cup (about 1 small) cooked purple sweet potato
- 2 cloves crushed garlic
- ¼ yellow onion
- 2 tbsp lemon juice
- 2 tsp Za’atar
- Salt and pepper to taste
- Potato starch to coat
- Vegetable oil for deep frying
Azuki bean + Beetroot Falafel
- 1.5 C soaked, azuki bean
- Handful curly kale, rough stems removed
- 2 tbsp chopped parsley or coriander leaves
- 2 cloves crushed garlic
- ¼ yellow onion
- 2 tbsp lemon juice
- Salt and pepper to taste
- Potato starch to coat
- Vegetable oil for deep frying
Black-eyed pea + Sweetpotato Falafel
- 1.5 C soaked, black-eyed pea
- 1 cup cooked beetroot
- 2 tbsp chopped parsley or coriander leaves
- 2 cloves crushed garlic
- ¼ yellow onion
- 2 tbsp lemon juice
- 2 tsp ground cumin
- Salt and pepper to taste
Recipe Preparation
Prepare each falafel combination (chickpea, azuki and black-eyed pea) individually. Place ingredients into a food processor and blend until a coarse texture of mixture is formed (refer to video for reference), use a spatula to scrap off unprocessed ingredients around the sides of the food processor occasionally to achieve even texture. It should not be too smooth, yet also not too grainy. Place processed falafel ingredients in individual bowls, set aside while you repeat and finished the remaining falafel mixtures.
Heat vegetable oil in a shallow frying pan on medium high and temperature measured at 170℃. Carefully place the amount of falafels that you desire to cook and deep-fry until golden all around. Drain off fried falafels on kitchen paper. Serve warm with your favourite dips in wrap or pita.