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Falafel Salad with full view of Rainbow Salad and props
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5 from 1 vote

Vegan Falafel With Rainbow Salad

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.
Prep: 15 minutes
Cook: 15 minutes
Rest: 30 minutes
Total: 1 hour
Course: Appetizer
Cuisine: American
Servings: 10 FALAFEL
Calories: 133kcal
Author: Ruchi

Ingredients

  • 1 cup Black Beans drained and washed
  • 1 cup Quinoa boiled and completely cooled
  • 1 small Red Onion
  • 2 cloves of Garlic
  • 1½ teaspoons Lemon Zest
  • 1 tablespoons Fresh Parsley Leaves
  • 2 teaspoon Nutritional Yeast
  • 1 teaspoon Mazola® Corn Oil 

SPICES

  • 1½ teaspoons Dill weed dried
  • 1½ teaspoons Oregano dried
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin Seeds
  • ¾ teaspoon Black Pepper crushed
  • - - Salt to taste
  • 1 teaspoon Oil for Brushing the falafels

ROASTED RED BELL PEPPER CASHEW CREAM SAUCE

  • ⅓ cup Unsalted Cashews soaked for 3 hours
  • ½ cup lukewarm water
  • 1 tablespoon Lemon Juice
  • 1 clove of Garlic
  • 1 teaspoon Dijon Mustard
  • 1½ tablespoons Nutritional Yeast
  • 12 oz Roasted Red Bell Pepper drained
  • - - Salt to taste

RAINBOW SALAD - FOR GARNISH

  • Red Cabbage finely shredded
  • White Cabbage finely shredded
  • Carrots grated
  • Cucumber chopped
  • Cherry Tomatoes sliced
  • Red Onions thinly sliced
  • Lemon wedge
US Customary - Metric

Instructions

  • Preheat oven at 350 degrees F.
  • Add the black beans, onion, parsley, garlic, lemon zest, nutritional yeast, and spices to food processor and 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.
  • Transfer the black bean mixture to a mixing bowl.
  • 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.
  • Grease your hands with Corn Oil and shape the mixture into small discs.
  • 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 and bake in a preheated oven for 10-15 minutes until lightly brown and crisp around the edges, turning them halfway through cooking time.
  • Remove from oven and serve the warm falafels alongside a rainbow salad and roasted bell pepper cashew cream sauce.
  • For the roasted red bell pepper cashew cream sauce: toss all the ingredients from 'Cashews to Salt' to a food processor and pulse until smooth and creamy. Adjust the seasonings and serve.

Nutrition

Calories: 133kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 474mg | Potassium: 293mg | Fiber: 4g | Sugar: 1g | Vitamin A: 314IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 2mg