| MUNG BEAN FALAFELS |
Chickpea-less falafels?! Well kind of.. I did slip some chickpea flour into the mix to ramp up the protein and keep these gluten free! The mung beans make for a gloriously tender and delicious baked falafel with all the familiar spices and flavours still loud and bright! Dip them in the Lemon Garlic Sauce for the perfect snack or meal.
Recipe makes 20 falafels
Macros per falafel:
71 cals - 3g fat - 7g carbs - 4g protein
Ingredients:
3 cups cooked mung beans, I buy dry and cook them for an hour on the stove
1 cup packed fresh herbs, I used a combination of parsley, mint, and cilantro
4 cloves garlic
1/2 red onion, chopped
1/2 cup nutritional yeast
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 1/2 tbsp cumin powder
2 tsp black pepper
1 tsp salt
1/2 tsp cayenne for spice, or sub 1 tsp paprika powder for mild
1/2 cup chickpea flour
Lemon Garlic Dip:
1/2 brick soft tofu
2/3 cup almond milk or soy milk
2 tbsp tahini
2 cloves garlic
1/4 tsp cumin
1/4 tsp salt
Recipe:
Preheat the oven to 375 F and line a baking tray with parchment paper.
Add all the ingredients to a high speed blender, excluding the chickpea flour, and blend until smooth.
Pour the mixture into a mixing bowl and fold in chickpea flour.
If the dough is too wet, you can add 1-2 tbsp at a time more chickpea flour.
Roll into 20 falafel balls and set onto the parchment lined baking sheet.
Bake for 20 minutes or until browned on the bottoms and cracking on top.
Set aside to cool.
Lemon Garlic Dip/Dressing:
Add all the ingredients to a blender and blend until smooth. Adjust salt if needed.
Enjoy!
Want to improve your nutrition and embrace more plant-based eating in 2025? Join the High Protein Vegan Community! We're creating protein-packed, meal-prep-friendly dishes that are loaded with fiber and bursting with flavour!
For dessert try my favourite ever Peanut Butter Cups from the Top 100 High Protein Vegan Recipes Ebook!
Please note all calorie and macronutrient counts are calculated to the best of my ability but may vary slightly.