500 g overnight soaked mung beans
1 bunch parsley
1 bunch coriander
200 g cooked chickpeas
1/2 red onion, sliced
2 cloves garlic
2 tsp smoked paprika
2 tsp ground cumin
1 tsp ground chilli powder
400 g chickpea flour
Strain mung beans and cover with fresh water in a saucepan. Cook until soft.
Place all ingredients, except the chickpea flour, into a food processor and blend until well mixed and incorporated.
Remove mixture and place in a bowl. Fold in chickpea flour and refrigerate until mixture is cold and set.
Roll into 50 g balls and deep fry at 180 C until golden brown.
Place in 180 C oven for 5-6 minutes until hot in the centre.
Serve with garlic yoghurt.
Makes 40 falafels.