This incredibly versatile legume has sustained human living through the centuries. Mung beans are loaded with antioxidants, vitamins, minerals, protein and fiber. When you sprout Mung it reduces the levels of phytic acid and they end up having fewer calories but have more antioxidants and amino acids.
Besides the science they are superbly delicious and sprout within 2 -3 days in warm weather. I usually have a tray going once a week to add to salads and soups.
And then there is the falafel which is also a staple in the kitchen. So making falafel with mung instead of chickpeas was a match made in heaven!
Your can choose to deep fry these but I have pan fried them( I also air fried a few perfectly). You can easily freeze the remaining(raw) falafels for later use.
The sauce is Tahini with garlic and coconut yoghurt and some harissa paste ( store bought or home made) You can check out my Rose Harissa paste recipe .
For the Tahini sauce mix together 1 tbsp tahini with 1/2 cup coconut yoghurt, 1 tsp lime juice and 1 tsp garlic powder. Add 1 tbsp ice water and some salt. Whisk to bring it together to a creamy paste.
Sprouted Mung Falafel
Supercharged Mung Falafel
- 2 cups of sprouted mung dal
- 1 cup of chopped cilantro and mint
- 1 cup chopped green onions
- 5-7 cloves of garlic
- 1 whole Jalepeno pepper
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Himalayan salt ( adjust to taste)
- 2 tbsp baking powder
- 2 tbsp olive oil
- 2 tbsp chickpea flour
1.Sprout the Mung dal by soaking in water overnight and then using a sprouting tray or mason jar. Rinse and drain twice a day keeping the tray or mason jar covered lightly until the sprouts form. Make sure the sprouts are drained of any water before making the recipe.
2.In a food processor add the mung with the rest of the ingredients except for the sesame seeds and process into a paste.
3.The olive oil should be enough to hold the dough together ( if the dough is too soft you can add some chickpea flour to bind it)
4.Roll into balls or patties and chill in the fridge for 30 mins for the dough to hold.
5.You can deep fry or pan fry or air fry. The ones here are pan fried.
6.Served here with a base of Tahini yoghurt sauce and rose harissa paste.
As always I am sharing at Angies Fiesta Friday