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Ayurvedic Falafel [Vegan]

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This popular Middle-Eastern street food, falafel quickly became my all-time favorite snack when I first tasted this dish in Washington DC several years back. Mashed chickpeas spiced with garlic, coriander, parsley, formed into balls and deep fried…yum, yum!!

I call this Ayurvedic falafel as I was inspired to use super healthy mung beans instead of regular chickpeas along with Ayurvedic spices. Ayurveda regards mung beans as ‘king’ of all beans. Mung beans help balance all three doshas in our bodies so it is naturally tridoshic and the best part about these beans is it’s easily digested in our bodies in addition to removing toxins along the way.

There are many ways to eat them…just plain falafels taste best, wrap them in lettuce wraps with a drizzle of tahini sauce…oh so yum!!, or eat it the traditional way with pita bread.

Eating this dish has so many advantages…not to mention the AMAZING taste and flavor, added side benefits are huge…this dish is cooling for you body in Summer, balances your Vata, Pitta, and Kapha doshas, includes medicinal spices like turmeric, coriander and cumin which are so beneficial for our bodies.

Ayurvedic Falafel [Vegan]


4-6 falafels


  • 1 cup of soaked (overnight) Mung Beans
  • 1 small Onion chopped
  • 2-3 cloves of Garlic
  • 1/2 cup of chopped Cilantro and Parsley
  • 1-2 tsp each Cumin Seeds and Coriander Seeds
  • 1 tsp each Red Pepper flakes and Turmeric
  • 3-5 tsp Potato Starch (optional – this helps to bind them into patties and give a crispy texture)
  • Salt to taste


  1. I prefer cooking soaked mung beans lightly as they are much easier to digest. The best and fastest way to cook any kind of beans/legumes is in a pressure cooker. You could use a stockpot to cook these beans make sure you don’t make them mushy. In a food processor add all the ingredients mentioned above (except potato starch) along with cooked mung beans and grind this into a coarse texture. Please make sure you use a food processor and not a high speed blender like Vitamix for this recipe.
  2. Mix this coarse mixture with potato starch to form falafel balls. Potato starch is completely optional to use, I like to use as its easier to bind all the ingredients together to form a ball and it also gives a nice crispy texture to the falafel as I am not planning on deep frying them.
  3. Once you form all the balls keep them in the fridge for about 30-40 mins to set and firm up. It’s easier to saute these balls on a skillet once they are firmed up in the fridge and require very little oil to saute, which is always a good thing…right!
  4. I like to flatten these balls a little and make them more like a patty, this helps to cook the falafels thoroughly inside out.
  5. Take your skillet and place it on a low-medium heat, add two drops of olive oil (or any vegetable oil you prefer) and spread it evenly on the warm skillet. Place the flattened balls and cook them on a low-medium heat. Flip them after couple of minutes to cook on the other side. Falafels are ready to dig in!!





Akshata Sheelvant is an Ayurvedic Lifestyle Consultant. She is the founder of an Ayurvedic vegan website called JeevaLifestyle.  Akshata is passionate about enabling and empowering individuals to eat to their unique body constitution by incorporating Ayurvedic wisdom combined with Western practicality. She strongly believes that the principle of balance and moderation are key to living a healthy salubrious lifestyle.  She regularly shares Ayurvedic articles, dosha-specific recipes, and vegan news on JeevaLifestyle facebook page. Her personal knowledge on Ayurveda is shared onTwitter and she invites you to savor her recipe collage on Pinterest.



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0 comments on “Ayurvedic Falafel [Vegan]”

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Scott Robertson
1 Years Ago

Why are you calling this Ayurvedic? It\'s not Ayurvedic in the slightest. These spices are *INDIAN* spices, if you even want to call them that. Moreover, veganism is highly frownded upon in Ayurveda as it cuts out important dairy foods like milk.


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