CHICKPEA LENTILS AND CABBAGE FALAFELS

Easy to make, delicious and extraordinarily wholesome, are the three ways to define the falafels. Made with our Pride of India’s nutritious Indian Split Yellow Mung Lentils. 

Be it a brunch dish or a dinner meal, falafels are filling and nutritious and go with any dressing or sauce. With the healthy addition of cabbage to this already wholesome dish, the falafels doesn’t just improve in taste but in overall nutrition too. 

Make yourself and your loved ones this healthy and delicious recipe and indulge in treating yourself! 

WHAT YOU NEED 

• ½ cup Dry Mung Beans

• 1 cup chopped cabbage 

• ½ cup Dry Split Chickpea Lentils

• ½ cupIndian Split Yellow Mung Lentils

• 2 Serrano Pepper

• ½ bunch Fresh Cilantro

• 5 cloves Garlic

• ¼ cupOrganic Coriander Seed Whole 

• 4 tbsp Olive Oil

• 1 tbspHimalayan Pink Salt 

• 1 tspBlack Pepper Ground

• 2 tsp Baking Powder

HOW TO MAKE 

• Mix all the beans and lentils and wash them and soak for 4-6 hours. 

• Drain all the water out.

• Add them in a food processor with serrano peppers, cabbage, cilantro, garlic, salt, pepper, coriander seeds, baking powder and 4 tbsp of olive oil. 

• Process until smooth. 

• Scoop out the mixture and form the falafel balls with your hands. 

• Shape them into small patties and shallow fry. 

• The falafels are ready. 

Top the falafels with any of your favourite topping and have a wholesome meal to relish!