I love Falafels, it is one of my go-to comfort foods 🙂 The thing that I don’t like about store bought falafels, is that are deep fried, too oily and most of the time dry from within. Well, I wanted to make my own healthier version at home and make it with my most favorite Bean, any guesses? That’s right! It’s “Mung Bean”. Do you know all about it? no? then keep reading 🙂
Mung Bean is highly regarded in Vedic cooking. It is suitable to any body type (i.e. Tri-doshic in Ayurvedic terms). Which means, it is beneficial to all types of metabolisms- Hyper, Hypo or Fiery metabolic systems. It helps to correct and restore digestive imbalances and provides energy and vitality. If you have trouble digesting other kinds of Beans (some may cause gas and bloating)…then you should definitely give this one a try! It is easy on the stomach and commonly used to detox your gut (check out my detoxifying Mung Bean “Kitchari/Stew” and “Mung Bean Soup” via the links below)
This Recipe is so simple (I was amazed myself!), and besides it’s nutritious values, it tastes so delicious! I packed this for lunch to work one day and met up with my sister, guess what? she ended up eating half of my lunch 🙂 You know it’s a good sign when someone leaves their own lunch for yours!
Here is another picture where my husband offers to play as my hand-model 🙂
Additional benefits of this recipe –
- Falafel balls are gluten free, so you easily eat on a bed of rice as a gluten free option
- It is not deep fried, but pan fried in minimal oil.
- The inside is as crunchier as outside
- Batter/mix can last for a few days in the refrigerator and you can easily turn this into a veggie burger!
- 1-1/2 cup mung beans with the husk (soaked overnight or for 24 hrs)
- 1 large boiled potato
- 1 chopped red onion
- handful of chopped cilantro
- 1 tablespoon of chickpea flour (optional to this you can use 1 tablespoon of breadcrumbs)
- Spices - salt, pepper, cumin seeds, hint of turmeric powder)
- 1 teaspoon of grated fresh ginger
- Wash and Soak Mung Beans overnight or even longer for less cook time.
- Once ready to prepare, boil Mung beans in water for 5-7 min, just until when they look cooked and not splitting apart. (Avoid overcooking to keep the crunch!)
- Drain and wash mung beans
- In a food processor, add in Mung beans, ginger, all spices, cumin seeds, cilantro. Mix to combine and with a few drops of water to bring it all together.
- Bring out the mixture to a bowl and add in boiled potato (1-2 depending the consistency of your mix)
- Add in a little amount of chickpea flour, just enough to hold the mixture together when cooking. start with 1 tablespoon of chickpea flour and see if you need anymore or not.
- Once mixture is ready, leave the batter/mixture in a refrigerator for an hour.
- When ready to cook, make into small balls using your hands and pan fry with little amounts of oil.
- serve over pita bread or rice, with fresh lettuce, cilantro and cucumber.
Enjoy and leave me a comment, question or feedback!