Sprouted Moong Falafel
So there's falafel and then there's sprouted moong falafel...
Moong is easier to digest than chickpeas, but also really has such a delicious flavor! Sprouting your lentils actually makes the lentils easier to digest but also makes all the nutrients more readily available and easier to absorb into your beautiful body! I first tried these when my sweet momma made them and I've been obsessed ever since! Also so exciting...I got my falafel scoops in the post and I used them to shape these, it was extremely exciting!!!
- 2 cups dired moong (4 cups sprouted OR You can use moong lentils soaked overnight if you don't have sprouted moong and want to make it in a hurry)
- 1/2 teaspoon salt
- 1 cup fresh herbs chopped
- 2 teaspoons ground cumin (or whole seeds - i personally prefer ground up in the mix so you can taste it more!)
- 1 teaspoon ground coriander
- 1 tablespoon coconut oil (or oil of choice)
- 1/2 teaspoon baking soda (optional - but makes them a little fluffier)
- 1 teaspoon apple cider vinegar (optional - but makes them a little fluffier)
To sprout your lentils read this post.
Preheat oven to 350f/175c.
Place all ingredients into a food processor and process till fully combined and the mixture sticks together.
Add the baking soda and acv, they will fizz up when combined and then mix throughout the batter.
Place baking paper onto a tray and mould mixture into balls or desired shape.
Brush with oil and place into a preheated oven for about 15 minutes or until golden brown and crisp.
♡ Say a little prayer of gratitude, do a crazy dance, serve with a whole lotta love! ❤️
Serving suggestions: stuff into a pitta with tahini sauce, hummus, drizzle of hot sauce and ketchup) dont judge me, meditaranian chillies or jalapenos and a mixed salad - i usually do cucumer tomato and some leaves then douse it with as many sauces as i can!!