SPROUTED MOONG FALAFEL
Updated: Jun 18
So there's falafel and then there's sprouted moong falafel...
Moong is easier to digest than chickpeas, but also really has such a delicious flavor! Sprouting your lentils actually makes the lentils easier to digest but also makes all the nutrients more readily available and easier to absorb into your beautiful body! I first tried these when my sweet momma made them and I've been obsessed ever since! Also so exciting...I got my falafel scoops in the post and I used them to shape these, it was extremely exciting!!!
🥗 I N G R E D I E N T S
2 cups dried moong (4 cups sprouted OR You can use moong lentils soaked overnight if you don't have sprouted moong and want to make it in a hurry)
½ tsp salt
1 cup fresh herbs chopped ( mint, parsley, coriander)
2 tsp ground cumin
1 tsp ground coriander
1 tbsp grapeseed oil (or oil of choice)
🌿 T H E M A G I C
To sprout your lentils read this post.
Preheat oven to 350f/175c
Place all ingredients into a food processor and process till fully combined and the mixture sticks together
Place baking paper onto a tray and mold mixture into balls or desired shape
Brush with oil and place into a preheated oven for about 15 minutes or until golden brown and crisp.
♡ Say a little prayer of gratitude, do a crazy dance, serve with a whole lotta love! ❤️