Vegan Falafel With Rainbow Salad Vegan Black Bean Quinoa Falafel

Are you hosting a weekend party? Then bake a drool-worthy platter of these Vegan Falafel with Rainbow Salad and amaze your friends. These plant-based protein patties make a great party appetizer, and your guests are going to love them as they are perfectly baked; tender on the inside and irresistibly crispy on the outside. In addition to that, they are gluten-free, dairy-free, nut-free, and can easily be doubled to feed a large crowd! This recipe features Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.

What is Falafel and what’s so good about it?

Falafel belongs to the Mediterranean cuisine. It is said that Falafel originated in Egypt some years ago as a meat replacement during Lent (fasting period). A classic recipe for Falafel, the traditional vegan patty is made with chickpeas, Middle Eastern spices, lemon juice, and fresh herbs like dill, parsley, cilantro or mint. These contrasting flavors are what make Mediterranean cuisine a Tastebud Heaven! I love Falafels as they are quite versatile and can be made with almost anything you can think off? Hence, today’s recipe, Vegan Falafel with Rainbow Salad is a twist on the classic chickpea patty. It’s quick, exquisitely delicious, and takes the traditional patty to a delightful new height. Started to feel hungry? Ok, let’s cook some falafels!

Ingredients required to prepare vegan falafel with Rainbow Salad!

Black Beans: are high in magnesium, iron, folate, and minerals. Boiled Quinoa: for this recipe, I swapped all-purpose flour with quinoa because quinoa is an excellent addition to anyone’s diet. It’s high in protein, fiber, manganese, B-vitamins, iron, potassium, copper, folate, phosphorus, and other minerals. Lemon Zest: adds a tangy flavor. Nutritional Yeast: cream cheese was exchanged for nutritional yeast because of its precious dietary value. Nutritional yeast is full of vitamins and minerals and lends a nutty and cheesy flavor to any dish. It’s a great vegan alternative. Onion: adds texture and extra flavor. Garlic: for flavor. Parsley leaves: fresh herbs are a must-have for falafels. They add color and flavor. Parsley leaves can be swapped with fresh cilantro leaves. Spices like: Cumin Seeds, paprika, black pepper, oregano, dill weed, and salt Mazola® Corn Oil – I exchanged butter with Mazola corn oil because Mazola Corn Oil is an all-purpose, cholesterol-free cooking oil that is a smart heart-healthy* choice for your family.

*See Mazola.com for more information on the relationship between corn oil and heart health.

Did you know September is a Cholesterol Awareness Month!

A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see MAZOLA.com. Mazola Corn Oil has more cholesterol-blocking plant sterols than other cooking oils – four times more than extra virgin olive oil and one and a half times more than canola oil. Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut.

Add the black beans, onion, parsley, garlic, lemon zest, nutritional yeast, and spices to the food processor.
Pulse until all the ingredients are well blended.
You may need to stop the food processor in between and scrape the sides of the bowl during the blending process.
Stir in boiled quinoa along with 1 teaspoon of Corn Oil. Mix until combined.
Do the taste test. If needed, adjust the seasonings at this point.
Chill the shaped falafels in the fridge for 30 minutes. This will intensify the flavor and adds depth to the falafel. Therefore, do not skip this step.
After the resting time, arrange the falafels on a baking tray.
Bake in a preheated oven for 10-15 minutes until lightly brown and crisp around the edges, turning them halfway through cooking time.
When perfectly baked, remove from oven.
To serve: layer a plate with rainbow salad, lay the freshly-baked falafels on top along with roasted bell pepper cashew cream sauce, chopped cucumbers, tomatoes, onions, and serve.

Can I use chickpeas?

Absolutely! You can swap black beans with boiled chickpeas or fava beans. Taste and color of the falafel will differ as chickpeas are lighter in color.

Can I make this recipe in advance?

Absolutely! You can prepare the falafel patties ahead of time and store in the refrigerator until ready to bake. Or you can even cook/bake them advance and warm it later just before serving.

How can I serve this recipe?

Wrap the falafels in a warm whole-grain pita or naan fill with plenty of rainbow salad, top it off with a roasted red bell pepper cashew cream sauce and eat away. Layer the falafels in between a crispy bun or a couple of slices of bread, add rainbow salad, add some sauce and enjoy as a burger or sandwich. For a light lunch, add these yummy falafels over a bed of rainbow salad along with cucumbers, tomatoes, and onions. Drizzle with sauce and enjoy. Or stuff them in taco bowls and serve.