Baked Sprouted Moong Falafel

Moong is a powerhouse of nutrition. They contain abundant enzymes, protein, chlorophyll, vitamins, minerals, and amino acids which is so gooooooooooood for your body 😍 I’m not going to tell you 1, 2 or 3 but SIX reasons why you include more and more moong in your diet. 

So here it is…… Reasons you should have moong 👇

1. It aids in Weight Loss

2. It improves Heart Health

3. It is Rich in Nutrients

4. It helps Prevent Diabetes

5. It improves Digestive Health

6. It boosts Blood Circulation

Now you know why you should eat this wonderful lentil 😉 But eating them should not be boring. So, here is an exciting recipe to get the gooooooood foooooood inside your belly………… BAKED SPROUTED MOONG FALAFEL 😉

This is a perfect recipe for high protein snacks for weight loss. It is vegan and gluten free. You can have these falafels with any chutney you prefer- coriander chutney, mint chutney, tahini sauce, schezwan sauce, hummus or anything you prefer.

Ingredients

• 4 cups sprouted moong (2 cups dried moong will result in 4 cups of sprouted moong lentils)
• 1 cup coriander leaves
• 2 tsp cumin powder
• 1 tsp coriander powder
• 1 tbsp oil (use any neutral flavoured, I used Canola Oil)
• 1/2 tsp baking soda 
• 1 tsp red chilli powder (optional)(skip if making for kids)
• Salt to taste (I use Rock Salt)

Preparation

1. Preheat the oven to 180°Celsius.
2. In a food processor, put all the ingredients. Process till everything is combined well. The mixture should stick together. You should be able to form small balls with it.
3. Place baking paper onto a tray and form small balls from the mixture.
4. Brush with oil and bake in a preheated oven for about 20-25 minutes or until golden brown and crisp.

Tips

• You can use moong lentils soaked overnight if you don’t have sprouted moong and want to make it in a hurry. 
• Add spices according to your personal preference. If making for kids, do skip the chilli powder.
• Keep a close check on the oven. Do check your falafels after 15 minutes.
• Do turn your falafels halfway through.
• You can also make the mixture ahead of time and store it in your fridge for 2-3 days. And whenever you want to have them, take them out of the fridge, form balls and bake.