I’ve always made falafel with chickpeas or green peas. However, they can
become dry, hard to swallow, and not so lovely on the digestive system.
I wanted to create an easy-to-digest and moist falafel. So here it is: a falafel that’s easy to make and full of flavour.

Ingredients

• 1 cup whole mung beans
• 10 cardamom pods
• (seeds removed)
• 1 tsp fennel seeds
• 2 tsp coriander seeds
• 1⁄4 tsp white pepper
• 15 curry leaves
• 1⁄4 tsp baking powder
• 1⁄4 tsp baking soda
• 1 tsp salt
• 1 tbsp buckwheat flour
• 150g raw cauliflower
• 75g red onion
• 10g garlic cloves
• 1 cup fresh chopped mint
• 1⁄8 tsp hing
• 4 cups of oil for frying

Recipe

Soak the mung beans overnight. Drain the
excess water and wash the beans with fresh
water. Set aside and allow to dry. Add the
frying oil to a small pot and put it on
medium heat for 10-15 minutes. Meanwhile,
you can prepare the falafel.

Place all the ingredients into a food
processor. Blend until everything is well
combined and you are happy with the
consistency. Now to create the falafel; I find
using a dessert spoon can be helpful for this
process. Transfer a ball-sized amount of the
mixture to your hands, then using the spoon
and the palm of your hand shape into the
falafel. Place to the side on a chopping board
and repeat till you’ve used all the mixture.

Then to move on to the frying. The oil should
be nice and hot by now. One at a time, slowly
place 4-6 falafel into the oil. Allow 3-4
minutes cooking time or until golden
brown.

Notes

Don’t want to cook the entire
mixture? Easy! Place the remaining falafel
into the freezer and they’ll keep for up to
two weeks. Fry in oil as needed! We
recommend serving with fresh salad, aioli,
and pita, although they also taste amazing
just by themselves.