Split Mung Bean Balls
Spring is a time when the body naturally begins to lighten and cleanse after the heavier foods of winter. During this season, meals that are nourishing yet easy to digest can help support that transition. These Springtime Split Mung Bean Balls are inspired by the familiar idea of falafel, but instead of chickpeas, they are made with split mung beans.
While chickpeas can be delicious, they can sometimes feel heavy for people with sensitive digestion. Split mung beans are traditionally valued in Ayurveda as one of the most digestible legumes. By removing the husk and splitting the bean, they become lighter and easier for the body to process. Soaking the beans before cooking further improves digestibility.
These mung bean balls are also prepared with curry leaves. Curry leaves help detox the liver, but without adding heat to the liver. In Ayurveda, it is understood that herbs that detox the liver, naturally heat up the liver, which can be too much for some people with already over-stimulated livers. Digestive spices of fennel, coriander, cumin and turmeric all help support digestion, and if you want to add extra heat to open the digestive channels, add a Thai green chili. Once the mixture is cooked and formed into balls, they can be enjoyed just as they are, or brushed lightly with melted ghee or olive oil and baked for about 10 minutes to give them a a lightly golden exterior.
They’re also great for snacking, making a satisfying and nourishing bite during the day.
The result is a light yet satisfying dish- soft on the inside, aromatic with spices, and gentle on the stomach. Served as a snack, appetizer, or alongside a fresh spring salad, these mung bean balls are a simple way to enjoy a nourishing legume dish while celebrating the flavours of the season. Check out my Moringa Bean Burgers - another delicious and cleansing recipe for spring.
Split Mung Bean Balls
Makes: 15 balls
Prep Time: 5 minutes plus 20 minutes or overnight soaking of split mung beans
Cooking Time: 20 minutes
INGREDIENTS
½ cup split mung beans, soaked
1 Tablespoon of ghee or olive oil
1 Tablespoon Digestive Spice Mix
4-5 curry leaves (optional)
1 small Thai green chili (optional)
3 - 4 tsps arrowroot or tapioca flour
⅔ cup water
Salt to taste
INSTRUCTIONS
If baking the balls after shaping them, preheat oven to 350F.
Rinse the beans well.
Heat ghee or olive oil in a pot on medium-low heat, then add spices and curry leaves and incorporate.
Add the split mung beans and arrowroot or tapioca flour and water, and turn heat up to medium-high.
Let it come to a boil for 5 minutes, then turn heat down to low and cook for another 15-20 minutes, opening the pot a couple of times to stir.
Stir the mixture until it all comes together. Add a bit more arrowroot or tapioca flour if needed to make a soft dough. Form into balls.
Enjoy as is, or bake in the oven for 10 minutes, brushed with some ghee or olive oil.
Goes well in the springtime with arugula tossed in a bit of olive oil and fresh lime juice and a Cranberry Relish.
Enjoy!
Hi I’m Evangeline! Welcome to my blog. I am mom and lover of all things health and wellness. By profession- a Registered Massage Therapist and Yoga & Ayurveda consultant. I started this blog back in the early days of Covid19 as a way to stay in touch with my clients, and it’s grown into a space to share what I love most. Here you’ll find health tips and nourishing recipes I make for my family, sprinkled with Ayurveda and Yoga wisdom. My hope is that these posts inspire you to care for yourself in small, joyful ways and feel a little more balanced in everyday life.