Mung Bean Baked Falafels with Spicy Tahini

Baked Falafels with Spicy Tahini is a healthy and gluten free simple lunch that is vegan and vegetarian!

Baked falafels are one of my favourite vegan fritters. Crisp on the outside, full of flavour and just fun to make! I could start a baked falafels appreciation club. Who is with me?

I just find them so flavourful, and since we all know I love things in patty form, I just can’t get enough of them. Drizzled in spicy tahini? Then they are truly irresistible. Traditional falafels are obviously fried, but since by baking they still turn out crisp on the outside I’ve decided to go down that route. I also never fry anything at home since I’m not a fan, and being so close to hot oil honestly scares me a bit!

Usually they are made with either chickpeas or fava beans (or both), but I thought we should shake things up a bit and use mung beans. Because why not, life is too short!

The trick here is to use dried chickpeas and mung beans. It’s what makes it not go so dry inside and keeps the outside nice and crispy. In a pinch you can use canned, I have before as well, but that’s just not how the masters do it. No, I don’t mean me, I mean the real falafel pros, who have been making them for centuries based on passed down family recipes. How do I know? I asked. And googles, just to be sure! It makes all the difference, trust me. Baked falafels or fried falafels, go the dried route.

Baked Falafels with Spicy Tahini is a healthy and gluten free simple lunch that is vegan and vegetarian!       Baked Falafels with Spicy Tahini is a healthy and gluten free simple lunch that is vegan and vegetarian!

Mung Bean Falafels with Spicy Tahini Dressing
 
Author:
Serves: 18
Ingredients
For the Falafels
  • ½ cup dried chickpeas, soaked overnight in water and apple cider vinegar
  • ½ cup dried mung beans, soaked overnight in water and apple cider vinegar
  • 3 cloves garlic
  • ½ small red onion
  • ½ cup fresh coriander (cilantro) or parsley
  • ½ teaspoon cumin
  • 1 teaspoon baking powder
  • ½ lemon, juiced
  • Pinch of salt and pepper
Spicy Tahini
  • 2 tablespoons tahini
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 clove of garlic (I used smoked garlic)
  • 1 red chilli pepper, deseeded if desired
  • ½ lemon, juiced
  • Pinch of salt and pepper
Instructions
  1. Drain and rinse your chickpea and mung beans and add to a food processor along with the remaining ingredients.
  2. Pulse until everything is fully combined and the mixture sticks together when lightly pressed.
  3. Cover and let sit for an hour.
  4. Pre-heat your oven to 175ºC / 350ºF and line a baking tray with baking paper.
  5. Scoop about 1 tablespoon of mixture and use your hands to make into ball, placing on the tray and lightly flattening the top. Repeat until there is no mixture left.
  6. Bake for 15 minutes, flip and bake for a further 10 until the outside is golden and crisp.
  7. To make the drizzle, add all the spicy tahini ingredients into a food processor along with 3 tablespoons of water and blend until smooth and creamy. Taste taste and adjust any seasoning, adding more water for a thinner consistency, if desired.
  8. Serve warm falafels over a salad or in pitta bread, drizzled in the spicy tahini sauce.

 

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