Vegan meatballs made from sprouted mung beans

Ingredients for 3 servings:

• 100 g beans (mung beans), dried
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp tomato paste
• 1 tsp flaxseed flour or crushed flaxseed
• ½ tsp smoked salt
• ½ tsp cumin, ground or crushed
• pepper
• Basil, dried
• Marjoram, dried
• Coriander, dried
• Oil for frying

Instructions

Working time approx. 5 minutes; Rest period approx. 3 days; Cooking/baking time approx. 30 minutes; Total time approx. 3 days 35 minutes

vegan, alkaline

Soak the mung beans overnight. Then place them in a sieve, rinse them, and then let them germinate in the sieve over a bowl for about 2-3 days, rinsing morning and evening. Cook the germinated mung beans for about 10-15 minutes, drain them, and let them cool slightly. Meanwhile, finely chop the onion, press the garlic, and add both to the beans. Add all the other ingredients and knead well. Form about 6-8 meatballs from the dough. Heat oil in a pan and fry the meatballs for about 5-8 minutes on each side, taking care not to overheat! Notes: You can of course also use unsprouted mung beans, but they will need to cook longer, about 1 hour. Unsprouted mung beans are not alkaline and have fewer nutrients. If you use ground flaxseed, let the dough rest for about 15 minutes to allow the flaxseed to swell and develop its adhesive properties. If you use flaxseed flour, you can continue working with the dough immediately.