Hands up if you’re a falafel addict?! It’s safe to say we are, they’re one of our fav additions to wraps, pittas, salads or burgers. YUM! 😍😋We decided to mix things up a little and add a bit of colour with these delicious rainbow falafels! 🌈🦄They’re cheap, super easy to make and seriously tasty. We’ve got a purple beet one, green coriander one, a red pepper and sweet potato one or a yellow pepper and turmeric one, a lovely way to add colour and variety to your plate. Pair with some soft pitta or flatbreads, one of our hummus or pestos and some crunchy veg.
Preheat the oven to its maximum temperature.
Sift the flours and baking powder into a bowl, then add the salt and oil. Mix well in a circular motion, using your clean hands held in a claw-like shape.
Make a well in the middle and slowly add the water. Coat your hand with a little flour and mix until all has come together. Divide the dough into four equal-size balls.
Coat a rolling pin with a little flour to stop it sticking. No need to knead the dough, just toll it out using the rolling pin. Roll each ball our as thin as you can (no more than 5mm thick), to ensure a crispy thin base.
Sprinkle a little oil and flour on a baking tray to prevent sticking, then gently place your base on the tray and bake in the preheated oven for 8 minutes, without any topping, to ensure a crispy base.
Meanwhile, in a small pot, boil the sun-dried tomatoes for 5 minutes, until they become soft and easier to blend, then drain. Peel the garlic.
Put all ingredients for the tomato sauce (including the sun-dried tomatoes) into a blender, and whiz until smooth.