Log in

No account? Create an account

Previous Entry | Next Entry

Thai Mung Bean Falafel

Got this recipe from here: http://www.tessadomesticdiva.com/2011/08/thai-mung-bean-felafels.html
but I adjusted some of the seasoning becuase I thought it could use more of everything and less ginger.

Note also, it says "falafel" but mung beans aren't garbanzo beans, so this isn't going to get the crunchy exterior of true falafel, no matter how long you cook it; it's going to be soft and goo-ey on the inside but incredibly tasty as well. Also, I love that everything is cooked before you go to fry so if you're feeling lazy (like me) and don't feel up to waiting for everything to cook thoroughly, it's not that big a deal. There's a part of me that's tempted to not sautee these at all because the seasoning would be that much stronger, but I think that wouldn't taste that great, so I do recommend at least a little light sautee.

And, I'm not just saying this from a health stand point, I wouldn't even try deep frying these. They absorb so much oil and never really become crunchy, I don't think it would be worth it.

Serve with: tomatoes, avocado slices, and wrapped in lettuce/napa cabbage leaves or atop shredded raw cabbage. Also would probably be excellent with yogurt/tahini and/or hummus.

Makes ~15 falafels.


  • 3 cups fresh cilantro (I'm eyeballing - when I did this, I used 2 and thought it could use much much more)

  • 1/2 onion (or ~4 green onions)

  • 3 serrano peppers (I actually thought it could use more, but this is what I used and it had a tiny bit of kick)

  • 3 cloves garlic (forgot to add these, but I'm guessing you could probably do more than 3)

  • 1 small piece fresh ginger, peeled (abotu 3/4")

  • zest from 2 limes

  • juice from 1 lime

  • 1 tsp sea salt, to taste

  • 2 cups cooked mung beans, drained well and cooled completely (This would be roughly 1/2 cup of dried mung beans, soaked overnight and simmered with 2 inches of water for ~30 min or until tender)

  • 2 cups cooked quinoa, cooled completely (1 cup quinoa, simmered wtih ~1 3/4 cup water for about 15 minutes until all water is abosrbed and quinoa is tender)

1. In a food processor fitted with an "s" blade, blend all ingredients except the beans and quinoa until finely minced.

2. Add the beans and continue to pulse until pasty and slightly smooth, but not necessarily pureed. Add in the quinoa and pulse until well blended.
Note: I don't have a real food processor, so I just minced everything and pureed as much of the beans would fit into the food processer attachment to my immersion blender. After that, I mashed the remaining beans and quinoa into the rest of the mixture by hand with a spoon in a mixing bowl and that worked pretty well.

3. Preheat a stainless steal pan over medium heat. When hot, add a tablespoon of olive oil.

4. Drop heaping teaspoonfuls of the mixture into the pan and flatten into a patty. Cook ~3-4 min per side until golden, adjusting the heat and adding oil as needed.
Note: These are pretty delicate and fall apart easily. They can also be flattened into oblivion which is probably the only way to get a really "crispy" texture (and even then, the crispiness is debatable). 


Known Quantities

Latest Month

March 2017


Powered by LiveJournal.com