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Ayurvedic Falafel [Vegan]

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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.
Eating this dish has so many advantage not to mention the AMAZING taste. The added side benefits are huge, this dish is cooling for your body in summer, balances your Vata, Pitta, and Kapha doshas, and 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 teaspoons each cumin seeds and coriander seeds
  • 1 teaspoon each red pepper flakes and turmeric
  • 3-5 teaspoons potato starch (optional)
  • 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- just make sure you don’t make them mushy.
  2. 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.
  3. Mix this coarse mixture with potato starch to form falafel balls.
  4. Once you form all the balls keep them in the refrigerator for about 30-40 minutes to set and firm up. It’s easier to sauté these balls on a skillet once they are firmed up in the refrigerator and require very little oil to sauté.
  5. I like to flatten these balls a little and make them more like a patty, this helps to cook the falafels thoroughly inside out.
  6. 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.





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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1 Years Ago

Absolutely dreadful recipe. I am an experienced cook. I thought it would be good to try falafels made from something other than chickpeas. These were totally useless, impossible to fry, just collapsed into the oil. Tried shallow oil and slightly deeper oil, same result. Wish I\'d never seen this recipe, wasted a whole lot of ingredients.

Scott Robertson
3 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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