Thai Mung Bean Felafels

 

I have made these two times in the last month...and for anyone who knows me, thats A LOT!!  For both health, budget, and ethical reasons, we're making an attempt at AT LEAST one vegetarian meal a week.  If it was up to me, I could do more, but it is not just my taste buds to contend with in this household.  Finding meals that fit the bill of "filling and satisfying" can be a challenge, but this has won rave reviews both times.  Would you believe my hubby actually ate one of these this morning before heading to work?  Certainly not your typical breakfast, but they are very nutritious, and delicious...and did I mention: CHEAP to make!!  I got the recipe for these from Alissa over at The Whole Life Nutrition Kitchen.  With her usual creative flare, she has put together a really pleasing palate of flavors.  She calls them veggie burgers, but they remind me more of one of my other favorites: felafels.  Mung beans are especially easy to digest and most people have no problems with gas from these beans.  Click here to read about all the great nutrients found within them.  The quinoa is another nutritional powerhouse, so indulge, these babies are divine!  Please plan on cooking the beans and quinoa in advance so they have time to cool.  You can also assemble the whole mixture and refrigerate until chilled, the chilling part is key in keeping these patties together!

makes 8-10 patties, about 4-5 servings.

1 small bunch fresh cilantro

4 green onions, ends trimmed

2 hot peppers, seeded

3 cloves garlic

1 small piece fresh ginger, peeled

2 teaspoons lime zest

1 teaspoon sea salt

2 cups cooked mung beans, drained well and COOLED COMPLETELY ( I have used both the split mung beans found in Asian markets that are yellow, as well as the whole green ones found in natural foods stores -usually in bulk by the other beans.  We liked them both ways, but the whole ones were easy to find organic and aren't from China where regulation is bit more loosey goosey)

2 cups cooked quinoa, COOLED COMPLETELY.

TO COOK YOUR OWN WHOLE MUNG BEANS:   No need to soak.  In a stockpot, place rinsed beans, covering with double the amount of water.  For example, 1 cup of dry beans covered with 2 cups water.  Bring to a boil, cover and simmer for about 1 hour.  1 cup dry beans = about two cups cooked.  You can salt them at the end if you like.

In a food processor fitted with an "s" blade, blend all ingredients except the beans and quinoa until finely minced.  Add in the beans and continue until pasty and slightly smooth, but not pureed (this is more necessary with the whole beans).  Add in the quinoa and pulse until well blended.  You can refrigerate the whole mixture at this point until you are ready to pan fry them.  

Prep your fixings.  I recommend fresh tomatoes, avocado slices, and instead of buns or wraps or pitas: a lettuce or napa cabbage leaf to wrap and around and crunch through...it's a great texture!! 

When ready, preheat a stainless steel pan over medium heat.  When hot, add in a tablespoon of canola or coconut oil.  Gather a handful of the mixture in your hands and gently pat and form into a patty.  Place in the waiting pan, repeat. adding more oil as necessary.  Cook each patty about 3-4 minutes per side until golden brown, adjust your heat if necessary.  Because there are no eggs these patties are fragile, so use care if appearances are important to you when flipping and moving the patties around.


This recipe was shared on My Meatless Monday,  Pennywise Platter