Print
Mung Bean Balls

Sweet Potato & Mung Bean Falafel


  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
Scale

Ingredients

  • 400g (1lb) cooked mung beans
  • 400g (1lb) cooked sweet potato, mashed
  • 4 cloves garlic, crushed
  • 5cm (2in) fresh ginger, peeled and grated
  • 5ml (1 tsp) ground cumin
  • 5ml (1 tsp) ground turmeric
  • 2.5ml (½ tsp) red chilli powder
  • 5ml (1 tsp) sea salt
  • 10 walnuts, chopped into small pieces
  • 60g (2oz) flour [optional]
  • 1 egg, whisked [optional]
  • 30ml (2 tbsp) sesame seeds

Instructions

  1. Preheat the oven to 375ºF/190ºC/gas mark 5.
  2. Place the beans, sweet potato, garlic, ginger, cumin, turmeric, chilli, salt and walnuts in a large bowl and stir until thoroughly combined.
  3. At this point the mixture shouldn’t be sticky to handle. If it is add a bit more flour until it isn’t anymore.
  4. Form 5cm (2in) balls with the mixture and place on baking parchment in a baking tray.
  5. Glace the balls with whisked egg or a bit of oil.
  6. Sprinkle sesame seeds on top and bake for 30 minutes or until browned.
  7. Best served warm with a salad and dressing.

Nutrition

  • Serving Size: 1 serving
  • Calories: 393
  • Sugar: 10 g
  • Sodium: 537 mg
  • Fat: 6.8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 66.6 g
  • Fiber: 12.9 g
  • Protein: 19 g
  • Cholesterol: 41 mg