Mung bean/Monggo Falafel, Flatbread (NO yeast/baking powder/soda) & Garlic Sauce Recipes | Vegan
This falafel recipe is unconventional as we used mung beans/monggo instead of the traditional chickpeas or fava beans. We also swapped parsley with green onions.
The flatbread is super simple and easy to make as it is made without yeast, baking soda nor baking powder - perfect for quarantine. It’s soft and one of the simplest breads to make!
The garlic sauce is to die for, a perfect accompaniment to this falafel dish!
If you do try this recipe, please feel free to leave a review in the comments below on how you liked it! Also, take a picture of your falafel and share it on Instagram, tag us @ydajunsplantbasedkitchen and use the hashtag #ydajunsplantbasedkitchen, we would love to see your remakes!
Note: To get a more successful result and to make measurements more precise, using a kitchen scale is highly recommended.
Mung bean Falafel Ingredients:
½ cup dry mung beans
1 pc medium onion
8-12 stalks green onions
5 cloves of garlic
½ tsp salt or to taste
1 tsp ground black pepper
½ tsp cumin powder
¼ tsp coriander powder (optional)
½ tsp paprika (optional)
2-3 Tbsp all purpose flour
1 Tbsp water if too dry
Flatbread Ingredients:
120g | ½ cup water
½ tsp salt
15g | 1 Tbsp olive oil
240g | 2 cups all purpose flour
Garlic sauce Ingredients:
3-4 cloves of garlic
¼ tsp salt
60g | ¼ cup water
230g | 1 cup mayonnaise (vegan)
1 Tbsp sugar (optional)
1 Tbsp vinegar
freshly ground black pepper
Sriracha sauce, to taste (optional)
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#mungbeanfalafel #monggoshawarma
