As a vegetarian, I'm really excited about falafel. The only unhealthy thing about it must be the pita bread made from wheat flour. In India we actually have something similar but made from other lentils and beans. I made these without chickpea flour as I got the perfect consistency, chickpea flour is fine if you get the consistency too liquid and they don't stick together. Try frying a few pieces first and see if it works without flour. The recipe makes about 30 pieces.
This is what you need:
150 gr mung beans
1 small onion
1 fresh chili
20 g ginger
20 g fresh coriander
1 tablespoon ground coriander seeds
1 tablespoon ground cumin
½ teaspoon baking soda
1 ½ tsp salt
½ tsp pepper
(2 tablespoons chickpea flour)
4-5 dl rapeseed oil for frying
Procedure:
- Soak mung beans in water overnight or 5-6 hours.
- Crush in a food processor to a puree-like consistency with a little water.
- Crush onion, chili, ginger and fresh coriander in a food processor.
- Mix everything together with spices and possibly chickpea flour. Use two tablespoons and fry them evenly brown on medium heat, so that they are not raw inside.
Eat with or without salad and preferably a dash of sour cream with coriander paste. Enjoy! 