A worldly spin on a nutritious and filling falafel! Mung beans and quinoa mix together with some traditional Thai ingredients for and outstanding vegetarian meal!
Course Main Course
Cuisine thai
Keyword gluten free falafels, mung bean recipe, vegan falafels
2cupsmung beans, cookeddrained well and COOLED COMPLETELY ( I have used both the split mung beans found in Asian markets that are yellow, as well as the whole green ones found in natural foods stores -usually in bulk by the other beans. We liked them both ways, but the whole ones were easy to find organic and aren't from China where regulation is bit more loosey goosey). How to cook directions in post above.
2cupscooked quinoaCOOLED COMPLETELY (cook 1 cup rinsed quinoa w/ 1 1/3 cup water. Bring to a simmer and reduce heat and cook 15 minutes until tender). Turn off heat and let sit covered for at least 10 minutes.
1largeeggor 1T flax meal gelled with 3T hot water. Optional, but easier to keep falafels together.
Prepare quinoa and mung beans at least a couple hours in advance so they are fully cool. Set aside.
In a food processor fitted with an "s" blade, blend all ingredients except the beans and quinoa until finely minced.
Add in the beans and continue to pulse until pasty and slightly smooth, but not pureed (this is more necessary with the whole beans). If you decide to use the gg or flax egg, this gets pulsed in here as well.
Add in the quinoa and pulse until well blended.
You can refrigerate the whole mixture at this point if you like until you are ready to pan fry them, or proceed.
Prep your fixings. I recommend fresh tomatoes, avocado slices, and instead of buns or wraps or pitas: a lettuce or napa cabbage leaf to wrap and around and crunch through...it's a great texture!! I also like to serve them atop shredded raw cabbage. I also like to make a drizzle of m homemade mayo and Sriracha mixed together. I have Thai slaw dressing above you could try in post!
When ready, preheat a pan over medium heat. When hot, add in a tablespoon of your preferred fat. I like to use coconut or avocado oil.
Gather a handful of the mixture in your hands and gently pat and form into a patty. Alternately, use a large cookie scoop for uniform patties: just press down gently to flatten once in the pan.
Place in the preheated pan.
Cook each patty about 3-4 minutes per side until golden brown, adjust your heat if necessary. Because there are no eggs, these patties are more fragile, so use care when flipping IF appearances are important to you. Add more oil with each batch.