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.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/baked-falafels-spicy-tahini