Info
The Ingredients
1 C. Dried Split Mung Beans
4 Garlic Cloves
½ Red Onion
¼ c Chopped Cilantro
¼ c Chopped Parsley
2-3 tsp Cumin Powder
1 tsp Turmeric
½ - 1 tsp Coriander Powder
½ -1 tsp Pink Salt (to taste)
½ - 1 Lemon, juiced
Chickpea or Rice Flour (as needed, 3-6tb+)
The Process
Soak Mung Beans in water overnight or cook until partially soft then cool
Add the following ingredients to a blender or food processer: garlic, onion, cilantro, parsley, Cumin, Turmeric, Coriander, Pink Salt, and Lemon Juice until they are finely and evenly ground
Do not add Flour or Mung Beans yet!
If there is a range listed, I recommend adding the smaller amount during this step, and then add more in step #___ if you want more spice flavor
If your blender requires more liquid, add more lemon juice
Drain mung beans and place in a large bowl (make sure they drained well, the more liquid in the mixture, the more flour you will need)
Into the bowl, add the blended mixture and then carefully mix together until evenly combined
Add 2 tb. Flour to the mixture (and if you want more spices, add them now) and then mix it together until even
Pick up a small amount and see if you can squeeze it into a ball into your palm
If it cannot stick together well, continue to add flour at 1-2 tb. increments until you can form them into a ball that stays together
You can refrigerate this mixture to allow flavors to mingle and deepen more, as well as, allow the mixture to solidify a bit more… or you can start serving them up right away!
Scoop a small spoonful of the mixture into your palm to form a ball, then slightly flatten it and press the edges into form a little patty – here is your first falafel!
There are a variety of methods to cook this falafel, two of my favorites are frying in ghee and baking in the oven:
To fry on stovetop:
Set the falafel patty to the side on a plate or wax paper until you have enough to fill your frying pan
Heat up a frying pan on medium heat with enough Ghee (or oil of choice) to make a light layer across the bottom of the pan (more doesn’t hurt, less will result in longer cooking time)
Once the ghee is hot, gently place the falafels around the pan, leaving enough space to be able to flip them in about 4-6 minutes; do NOT move them once they land!
You will know when its ready to flip the falafel because they will easily come up, you should not have to scrape them away- in fact, if you shake the pan, some pieces will just slide free right away. There should also be a deep brown crust across the entire falafel. If it is light brown, they need to cook longer or flame needs to be a little higher. If there are a few very dark spots, the heat may be too high.
Flip falafel over and cook for another 3-5 minutes until another nice crust is formed on this side. Once that happens, you’re ready to slide them onto a serving plate!
To bake in oven:
Preheat oven to 375 degrees and grease sheet with Ghee or oil of choice
Place falafels around a baking sheet, with enough space to be able to flip them partway through their cooking process
Bake Falafel for 12-15 minutes or until a deep brown crust forms across the bottom of the falafel. If it does not come off the sheet, it is not ready to flip yet! If it is only a light brown crust, they need to cook longer or the oven’s heat needs to be a little higher.
Flip falafel over and cook for another 8-12 minutes until another nice crust is formed on this side. Once that happens, you’re ready to pull them out of the oven and toss them onto a serving plate!
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