This recipe came to me, while I was cooking the previous recipe Quick Black lentils, greens, red beetroot and sheep feta and gave me a real ‘Eureka’ kind of excitation. The great thing is that my kids loved them too, while for other falafels they raise their noses taking one or two bites when I’m lucky. I think it is the smooth texture, thanks to the mung and steamed cauliflower that did the trick.
If you’ve tried them let us know what you think about them!
This is the kids proof version
It's best to soak the mung overnight or at least three hours. Rinse them well until the water become clear. This will prevent your belly from becoming airy after eating beans and cauliflower. The herbs are also essential for proper digestion without any unpleasant side-effect 😉
- 200 g yellow mung beans soaked
- 1/4 cauliflower steamed
- 2 cm fresh ginger grated
- 1 piece fresh turmeric grated
- 1 tsp Himalaya or sea salt
- 1/2 bunch fresh cilantro
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1/4 tsp fenugreek powder
- 1 tsp black cumin seeds
- 1 tsp asafoetida
- 2 cloves garlic
- 1/2 tsp black pepper of pippali
- 6 tbsp chick pea flour
- 1 tbsp coconut oil
- rice or coconut oil for baking
First of all, make sure the beans are well soaked and the cauliflower is steamed until tender.
Rinse the beans properly until the water is clear.
Grate the fresh herbs. Cut or press the garlic, letting it oxidate for a few minutes as this releases its healing powers for blood circulation and purification.
Heat the coconut oil and bake the asafoetida shortly on a low pit, making sure it doesn't burn. Add the other seeds until they start to spread aroma.
Add all the ingredients, except the flour, in a measuring cup and mix it well. The texture has to be really smooth.
Add the flour and mix again. It will be a moist paste, but no liquid may come to the surface. If needed add some more flour.
Again heat oil in a big baking pan. Make sure the surface is covered.
Use two tablespoon to make small croquettes and put them in the pan directly. Don't move them too soon. When you see them turning golden brown on the down surface, make them flip over. Make press a little bit down, so they can become hot inside.
When both side are nice and crunchy, they are ready to serve!
They can go in a wrap, bun or on a big dish with a nice salad, salsa and some quinoa or crispy patatjes on the side.