Grain-free, gluten-free, and vegan, these mung bean falafel are a delicious substitute for the traditional chickpea variety! Serve with collard greens, lettuce, pita bread, or simply pop into your mouth!
1 cup dry mung beans, soaked overnight and drained
½ cup fresh parsley
½ cup chopped red onion
3 garlic cloves, roughly chopped
2 teaspoons ground cumin
1 teaspoon ground turmeric
½ teaspoon ground coriander
1 to 2 teaspoons salt
Juice from 1 lemon
Pita bread, or wrapping vessel of choice
Place mung beans in a saucepan and completely cover with water. Bring to a boil. Stir, reduce heat to medium-low, and simmer for 8-10 minutes, until tender. Drain beans and set aside.
Place completely cooled mung beans in a food processor along with all the ingredients up to the lemon juice. Blend until a coarse mixture is formed. Taste and add more salt and/or lemon juice accordingly. Transfer mixture into a large bowl, cover with plastic wrap and refrigerate for at least 30 minutes.
Now you can bake these or pan fry them. Firstly using the palm of your hands, shape the mixture into circular shape pieces. If you want to bake these patties, simply preheat oven to 200 ° Celsius or 400 ° Fahrenheit and bake them for 20-30 minutes.
If you would like to pan fry these patties, simply add 2 teaspoons of olive oil and on medium heat, fry for 10 mins each side until golden brown.
If you make this, let us see! Tag your photo with #skinb5recipes on Instagram.
My name is Farah and I am an advocate for natural and organic beauty products, healthy living and a self-proclaimed whole foods enthusiast. My passion for health and beauty stems from my personal experiences dealing with problematic skin and now I want to help others learn my secrets to flawless skin from the inside, out. I’m a firm believer that true beauty comes from what goes inside of your body and I am thankful to be able to educate you and help you to obtain clear skin