SPROUTED MUNG BEAN FALAFELS

16-18 falafels, 35 minutes, 1-2 hour freeze time

INGREDIENTS

• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)

• 1 3/4 cups sprouted mung beans

• 1/2 large fennel bulb (or 1 small bulb), finely chopped

• 2 tbsp fresh cilantro or parsley, chopped

• 2 tbsp fresh mint leaves, chopped

• 2 tbsp fresh chives (or another fresh herb), chopped

• 1 green onion, white and green parts chopped (optional)

• 1 tsp ground cumin seeds

• 1 tsp ground coriander seeds

• 1/4 tsp turmeric powder

• 1 tsp salt or to taste

• 1 1/2 tbsp olive oil

• 1.4 tsp baking soda

• 1/2 tbsp cane sugar

• 1/4 tsp cinnamon powder

• Ghee or coconut oil (for brushing before baking)

DIRECTIONS

1. Add the ground flaxseed to a small bowl with 6 tbsp of water. Stir and allow to sit while you assemble the other ingredients.

2. Add all the ingredients (except the ghee/ coconut oil needed for brushing) to a large mixing bowl. Use your hands to mix and squeeze the ingredients together before blending (it is good to put your energy into the food - each fingertip represents one of the 5 elements - you are literally infusing the elements into the food with your hands, and that is a beautiful thought).

3. Add everything to a blender and pulse until ingredients are broken up and well combined.

4. Line a baking sheet with parchment paper. Form the mixture into small balls and place on the baking sheet with parchment paper (the mixture may be wet, and that is okay).

5. Place in the freezer for 1-2 hours (until set).

6. Preheat the oven to 400 degrees Fahrenheit.

7. Lightly brush the tops of the falafels with ghee or coconut oil. Do not thaw the falafels.

8. Bake for 15-20 minutes or until browned.

#summer #fall #spring #winter #kidfriendly #vata #pitta #kapha

Notes

• I find these lighter and less dry than a typical falafel. Feel free to serve these with cumin rice, cooked sweet potatoes, or as part of a wrap or pitta with a sauce. A tahini lime sauce would be lovely.

• Sprouted mung beans! The act of sprouting pre-digests the bean, making them easier to digest ( and makes its nutrients more bio-available. They also add more air and ether to the food, which can be great for pittas and kaphas but not so much for someone going through a vata aggravation. BUT, these sprouted mung beans are cooked and paired with other balancing ingredients, so even if you are a vata, you are good with this one. Yay! Tridoshic falafels!

• You can sprout your own mung beans or get them from the store. It is easy to sprout your own - you don't really do much, but it just takes some time and planning (24-48 hours). Note that mung bean sprouts are NOT the same as sprouted mung beans. I have seen sprouted mung beans recently in the produce section of health food stores such as Whole Foods. They should look like THIS.

• I tagged this as kid-friendly for 2 reasons: my toddler couldn't stop eating them, and they end up being like little meatballs - the kids won't even know they are eating sprouted mung beans.