Falafel is a traditional Middle Eastern food, usually served in a pita, which acts as a “pocket”, or wrapped in a flatbread known as taboon; "falafel" also commonly suggests a wrapped sandwich that is made in this way.
This moong and spinach falafel is an amazing and delicious way to get your proteins in. Moong beans are lentils that have high antioxidant levels and may reduce chronic disease risk, lowers “bad” LDL cholesterol levels, thus reducing heart disease risk. They are also rich in potassium, magnesium and fibre, which helps reduce blood pressure and has many other benefits.
Deep fried food is high in trans fats that increase the risk of many diseases including heart disease, cancer, diabetes and obesity, so here’s a tip: use appam pans instead of deep frying. This reduces the amount of oil used and obviously the dangers of deep frying.
Ingredients
½ cup green moong beans
½ cup brown eyed pea
1 cup fenugreek leaves
1 cup spinach
1 green chilli
½ teaspoon ginger
Salt to taste
Method
Soak the green moong lentils and brown eyed peas overnight.
Drain out the water, wash the lentils thoroughly and drain out the water completely.
Blend the sprouted pulses (not completely smooth) with no water.
Add salt, ginger, green chilli and blend together.
Add fenugreek and spinach leaves spinach and blend again.
Remove transfer into a bowl and make balls.
Shallow fry in an appam pan and serve hot.
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