Mung Bean Falafels
Ingredients:
1 cup soaked (overnight) Mung Beans
1 small onion, chopped
2-3 cloves of garlic
1/2 cup chopped cilantro & parsley
1-2 tsp. EACH cumin seeds & coriander seeds
1 tsp. EACH red pepper flakes & turmeric
3-5 tsp. potato starch (optional - this helps to bind the patties & gives a crispy texture) salt, to taste
Directions:
Cook soaked beans lightly, but make sure you don't overcook & make them mushy. In a food processor, add all ingredients (except the potato starch) along with beans & grind into a coarse texture. Mix this with the potato starch & form falafel balls. Place in the fridge for about 30-40 mins. to firm up. If you wish, you can flatten & make them more like a patty (this helps to cook thoroughly). Add two drops of oil & spread evenly on a warm skillet & cook on medium low. Flip after a couple of mins. Makes 4-6.