Vegan Rainbow Falafel Wrap Recipe (2024)

Last Updated: Feb 22, 2022 by Sophie · This post may contain affiliate links · 24 Comments

Vegan Rainbow Falafel in Pita Pockets:

Yes, these are my tri-colored and nutrition-packed vegan rainbow falafel wrapped in pita pockets.

When I first created the falafel lettuce wrap, I kind of fell in love with these tiny bite size baked fritters. Spicy falafels wrapped in crispy cool lettuce leaves and served with summery tomato salad and creamy sriracha sauce is a combination match-made in heaven. Now I have another falafel wrap recipe, which is vegan rainbow falafel wrapped in rustic wholewheat pita pockets and topped with fresh salads and my very popular two minute avo dressing.

Unlike the previous falafel recipe, this one has a lot of vegetables. Yes, three different types of falafels featuring three vibrant colors. The base of these falafels is raw garbanzo beans or Cholia what we call in Hindi. The raw garbanzo beans are full of nutrition, flavors and rich in many good nutrients. And, spinach, carrots, and beets add up more nutrition to these cute little baked falafels. Beetroots, even with a ton of health benefits, are not some of my favorite veggies. But spicy rainbow falafels hide the beetroot smell or flavor beautifully. Read more about the health benefits of beetroot by Healthtrends.com here.

Some Facts About Raw Garbanzo Beans:

A single serving(½ cup) of raw garbanzo beans offers B-vitamins, minerals, 19.3g of protein and 17.4 grams of dietary fiber. Now to that much fiber, you need to consume 4 medium apples, and for that amount of protein you will need a 4 ounce of baked fish. In short, this is a great protein source of vegans. While the protease is the concern in most green and raw beans, you can decrease its amount by soaking the raw beans in water for 24 hours.

Vegan Rainbow Falafel Recipe:

In my vegan rainbow falafel recipe, I have used raw garbanzo beans, shallots, cumin and green peppers, and fresh herbs. Garlic and cilantro offer a beautiful flavor to the falafels. For the green vegan rainbow falafel, I added spinach and purple potatoes and beetroot for the pinkish-purple falafels. And lastly, the turmeric and carrot gave that beautiful orange hue to my orange vegan rainbow falafel.

I also took ½ cup of soaked garbanzo beans for each falafel variety. It’s totally optional if you want to skip it. I didn’t have enough raw garbanzo beans, so I decided to take some soaked ones as well. You can add some canned beans too. However, the canned chickpeas or garbanzo beans make the mixture little mushy and doesn’t give a crispier texture to the baked vegan rainbow falafel.

Let’s start with the step-by-step guide:

Step-1:

Prep the Raw Garbanzo Beans:

• Start by shelling the garbanzo beans and collecting the beans in a bowl.
• Soak the beans in water for 24 hours.
• Drain and discard the water.

Step-2:

Prep other Ingredients for Vegan Rainbow Falafel:

• In a processor, take raw and soaked garbanzo beans, shallots, green chilies or jalapenos, cumin seeds, chili powder, cilantro, garlic pods and salt.
• This is the base for all the three falafel recipes.

Step-3:

Prepare Vegan Rainbow Falafel:

• For the green falafel, add half cup spinach and a dash of olive oil to the base falafel ingredients.

• Process well till the mixture is well combined.
• For the pink-purple falafel, add cooked purple potato and beetroot.

• Process well till the mixture is grainy yet well combined.

• For the orange falafel, add carrot.

• Process well till all the ingredients are well incorporated.

Stpe-4:

Cook falafels:

• Preheat the oven to 350 F.

• Take a small amount of the mixture and prepare small balls by rolling it between your greased palms.
• Place all the falafels on a greased baking sheet.
• Bake for 15 minutes until the falafels are crispy on the out, and moist and flaky inside.
• Alternatively, you can pan fry or air fry these falafels too.

• Allow them to cool.

Step-5:

Prepare the Wrap:

• Now it’s time to prepare the wrap.

• For the green vegan rainbow falafel wrap, I took crispy shredded purple cabbage and pickled onion-tomato.
• For the purple-pink, it’s crispy shredded lettuce and pickled onion-tomato.
• And for the orange one, it’s collard green leaf or a leafy lettuce leaf and some pickled onion-tomato.
• Use fresh or store-brought pita pockets for the vegan rainbow falafel wrap.
• If using whole pita, just slice them into half and add falafels and toppings, and serve.
• The two-minute avo dressing tastes great with these pita wraps.

Nutrition Facts:

The nutrition fact here is per each vegan rainbow falafel pita wrap, which contains two to three falafels, topping and a pita bread. Per four falafels, it's 80 calorie with 13g total carb and 4 g protein.

📖 Recipe

Enjoyed this recipe? Then you may like my other falafel recipe too. And check my yum 2-minute avo dressing too, which tastes heavenly with these falafels.

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