Courtesy Aly Miller
active: 1 hr 30 min
(The Nosher via JTA) – The rainbow bagel trend, admittedly, isn’t my favorite. Neon just isn’t that appetizing to me, and I’ve always been suspicious of too much food coloring. I do love colorful foods, though, as long as those vibrant hues come from things like spices, herbs, flowers (like these fuchsia hibiscus donuts!), fruits and vegetables.
While making falafel the other day, we were inspired by the bright shade of green that resulted from just a few handfuls of fresh cilantro and parsley. We were using our friend Sandy Leibowitz’s recipe for falafel sliders, which is so easy and delicious that we decided to try and make other shades of falafel.
Working with a base of chickpeas, spring onions and a light handful of herbs, we added turmeric and beets to create different colors. Turmeric, of course, turned our falafel bright yellow and gave off a delicious, fragrant aroma. In our next batch, we added a small cooked beet, yielding bright pink.
In a food world that’s buzzing about flamin’ hot Cheetos bagels and unicorn food, we’re proud to bring a slightly less flashy rainbow-hued meal to the table.
Rainbow falafel certainly doesn’t stop here — how about harissa paste for a bright orange falafel, or spirulina powder for a sea foam green? Now go get cooking, er, frying.
Note: This recipe was inspired by Leibowitz’s recipe for falafel sliders.