Recipe: Mung Bean Falafel
Video by Sarah Pierroz
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If you know Chef well, she is always making new creations. This wonderful falafel recipe is very yummy. You should try! Using sprouted mung beans instead allows for the falafels to stay extra moist and also gives the dish more protein.We hope you enjoy. Please tag us and send in your photos of your creations! We’d love to see!
Mung Bean Falafel
Makes: 24 pieces
- 500 g Sprouted mung beans (boiled)
- 2 tsp Cumin powder
- 2 tsp Paprika
- 2 tsp Turmeric powder
- 1 tsp Coriander powder
- 150 g Onion (diced)
- 7 pieces Garlic (chopped)
- 20 g Coriander leaf (chopped)
- 2 tsp Salt
- 1/2 tsp Black pepper
Sprout mung beans overnight.
Boil the sprouted mung bean for one hour. Let it drain and cool.
Then blend only the mung beans in a food processor.
Place mixture in a bowl. Add in the other ingredients with a spoon.
Let it set in the fridge for 2 hours.
Warm the oven, 180 degrees.
Line a tray with baking paper and drizzle with oil.
Then make the mixture into small balls and press down on baking paper.
Bake the falafels for 15-20 minutes.
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