Crispy Sprouted Moong Falafel

These are falafel with protein-packed, easier to digest twist. They’re golden on the outside, soft and herby in the middle. Perfect tucked into wraps, added to bowls, dipped into chutney, or eaten straight from the tray while they’re still crisp. Sprouting does a couple of things that make moong easier on digestion. The sprouting process breaks down some of the complex starches and phytic acid (an antinutrient that can make legumes harder to digest and reduce nutrient absorption), and it also kickstarts enzymes that start pre-digesting the proteins for you. Moong itself is also just naturally lighter and gentler than chickpeas to begin with, which is part of why it's a staple in Ayurvedic cooking for easy digestion, so sprouting it takes that a step further.