Yield: 6-7 Falafel
Prep Time: 30 mins
Cook Time: 15 mins

Ingredients:
1 cup Mung Beans (Sprouted)
½ onion
½ cup finely chopped Cilantro
2 medium green chilies
1 TBSP Ginger Garlic Paste
½ Cup Corn flour (Corn Atta)
Red chili powder
Cumin Powder
Half Lemon
Salt
Pepper
Oil
For Garnish:
Lettuce
Carrot Batons
Cucumber cut vertically
Tomato slices 2-3

Directions:

Add sprouted Mung Beans, Onion,green Chilies and Cilantro to the food processor one by one until they turn coarse. We are not looking for think paste like consistency here. You can also add all these all at once in the processor however I prefer doing it one by one and then mixing it all together.

Take a big bowl and add the mixture to it. Now add corn flour, ginger garlic paste, red chili powder, cumin powder salt, and pepper. Squeeze half a lemon to it. Mix it all together. Add more flour if you think the mixture needs more binding. You can check if you can make small round shape balls out of the mixture and make the changes accordingly.

Now for deep frying, heat the oil in sauce pan to high. Once the oil is hot enough, put the balls into the pan and deep fry until nice and golden brown on all sides and turns crispy. Keep the flame to medium while frying so that the balls are cooked properly within.

Platting:

Take wide plate or pan. Place some salad leaves or lettuce at the bottom. Place the carrots, cucumber, tomato slices on top and add the Falafel on the side. You can add any dipping of your choice like hummus, mustard sauce etc. top it with some basil and voila ready to dig in!