Mung Bean Falafel

Crispy and spicy

Crispy and spicy

We bought mung beans and then had to figure out something inventive to do with them. Luckily we had left over hummus and a ton of pita bread. These were crunchy, rich and highly addictive.

Mung Bean Falafel

  • 1 cup dry mung beans
  • 1 tsp minced garlic
  • 1/2 cup onion
  • 1 tbsp chopped fresh oregano
  • 1/2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp seas salt
  • 1 tbsp whole black peppercorns
  • 1 tsp cayenne powder
  • 2 tbsp flour
  • 1 tsp baking powder

Cover beans in three cups cold salted water and bring to a boil. Simmer beans until tender and most of the liquid is absorbed, about 45 minutes. Grind sea salt, coriander, cumin and black peppercorns into a powder. Mash beans to a paste and then add all ingredients. Form one tablespoon of bean mixture into a patty and place on a greased baking dish. Continue until all beans are gone then drizzle each patty with olive oil. Bake at 365 degrees until browned on both sides, about 30 minutes, flipping once.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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2 Responses to Mung Bean Falafel

  1. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  2. Yum! I adore falafel, but haven’t ever tried one made with mung beans. Having said that, I love all sorts of beans, so I’m sure I’d love this too! :)

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