Sprouting mung beans is a weekly ritual in my kitchen. I use them in stir fries, salads, curries and more. They taste so good raw and in cooked dishes. I got inspired to try falafel recipe and they came out delicious.
The combination of sprouted mung beans, their delicate sweetness and slightly nutty flavor providing a wholesome base for the falafel, and a blend of aromatic spices, such as cumin, coriander, and paprika, adding a layer of complexity and warmth, creates a harmonious blend of tastes that is both familiar and exciting. The sprouted mung beans, often sprouted for 2-3 days until they reach their peak freshness, offer a burst of nutrients and a satisfying crunch, while the spices, carefully balanced and toasted, infuse the falafel with a depth of flavor and a hint of heat.
Making sprouted mung bean falafel with spicy tahini is an enjoyable process. It’s the perfect way to enjoy a nutritious and satisfying meal that is sure to tantalize your taste buds and leave you feeling energized and revitalized.
Sprouted Mung Bean Falafels
Ingredients
Falafels
- 3 cups sprouted mung beans
- 2 cloves garlic
- 2 scallions chopped
- ½ cup fresh coriander cilantro or parsley
- ¼ raw cashews
- ½ teaspoon cumin
- 1 teaspoon sumac
- 1 Jalapeno
- Pinch of salt and pepper
Spicy Tahini
- 2 tablespoons tahini
- 1 tablespoon plain yogurt I used coconut
- 1 tablespoon olive oil
- 1 clove roast garlic
- 1 red fresh chilli
- ½ lemon juiced
- Pinch of salt and pepper
Instructions
- Add mung beans to a food processor along with the remaining ingredients.
- Pulse until everything is fully combined and the mixture sticks together when lightly pressed.
- Cover and let sit for an hour.
- Pre-heat the oven to 175ºC / 350ºF or air- fryer and line a baking tray with baking paper.
- Scoop about 1 tablespoon of mixture and use your hands to make into ball, placing on the tray and lightly flattening the top. Spray or brush the falafels with olive oil.
- Bake for 15 minutes, flip and bake for a further 10 until the outside is golden and crisp.
- To make the dip, add all the spicy tahini ingredients into a food processor along with 3 tablespoons of water and blend until smooth and creamy. Taste and adjust any seasoning, adding more water for a thinner consistency, if desired.
- Serve warm falafels over a salad or in pitta bread, drizzled in the tahini sauce.
