These are one of the delicious, gluten-free, vegan, and protein packed snacks that would make you want to pick up another one. With aromatic galangal, Thai basil, lemon grass, and cilantro, the lima bean falafels have a robust Thai flavor.
This falafel is quite different from your regular falafel in that it is made with lima beans instead of garbanzo beans, and is Thai flavored instead of Mediterranean flavors. This adds to the snack flavor variety that jazzes up your regular menu a bit. And you are going to fall in love with this flavor twist. One hundred percent guaranteed.
The following ingredients are required to make this falafel.
Lima beans - Lima beans are used in this recipe. Dry beans and soaked and then used as it gives the perfect texture that would make you fall for it always. Canned beans do not work in this recipe.
Kaffir lime leaves - These leaves add tons of bright flavor. Dried leaves are used in this recipe. If you can find fresh leaves around your region, use that in this recipe.
Galangal - This root has a unique aroma and is used in Thai and other Southeast Asian cooking. If this is not available, ginger can be used instead.
Onions - Onions/shallots can be used.
Garlic - This aromatic bulb enhances flavor.
Salt - Gives flavor.
Thai basil and cilantro - These two herbs are not to be skipped. These add tons of flavor.
Peanuts and sesame seeds - Roasted peanuts and sesame seeds are used in this recipe. These add to the crunch, texture, and proteins.
Thai green chili - Thai chili adds to the spicy kick and can be adjusted as per heat tolerance.
Rice flavor - Acts as a binder.
Lime juice - boosts freshness and adds flavor.
Oil - Any neutral oil can be used for deep frying these falafels.
This recipe makes about 32 falafels of regular size and would make about 8 servings. This could change depending on the size the falafels are shaped into, and the portion size that you might want to serve. The recipe is easy to double or triple in case you are serving this for a crowd.
These falafels are SO tasty that they go straight to your tummy right off the oil. But these are ultimate when served with sweet chili sauce or peanut sauce. These can be dipped in sriracha if you like the little extra heat.
The falafels vanish as soon as they are made. Leftovers, if any, can be refrigerated for 2 to 3 days. Warm them in the oven or airfryer and they are ready to serve. They can be deep-fried again, but I love to air fry and serve.
Falafels though require a little planning as it involves soaking, are one of our favorite snack that we love to have during some weekends. Swapping a couple of ingredients based on what you have on hand gives a variety of flavors and Roasted Beet Falafel and Chipotle Falafel stand for that. These falafels are not only for snack but could also be used as part of wrap or bowl.
Lime beans - 1 cup
Salt - 1 tsp
Cilantro - ¼ cup
Kaffir lime leaves - 2, dried
Thai basil - ¼ cup
Peanuts - 2 tbsp, crushed
Onion - 1 cup, chopped
Garlic - 3
Thai chili - 3 or 4
Lemon grass - 1 tsp, white parts, sliced
Galangal - 1 tsp
Rice flour - 2 tbsp
Lime juice - 1 tbsp
Sesame seeds - 1 tbsp, toasted
Oil - 3 to 4 cups
Soak the lima beans for 8 hours.
Drain the soaked beans, rinse and drain again, and add it to the food processor. Add all the ingredients except peanuts, sesame seeds, and rice flour. Pulse until a coarse texture is obtained. Add the roasted peanuts and pulse again.
Transfer the ground lima bean mixture to a bowl. Add the rice flour and sesame seeds. Combine together.
Using a cookie scooper, scoop even portions of the batter and roll into balls, or can be shaped as per preference.
Heat oil in a heavy bottomed pan over medium heat. When the oil is hot, drop 5-6 balls, and deep fry for 3-4 minutes or until the exterior is even golden brown in color.
Drain and set aside. Repeat deep frying the rest of the balls.
Serve with sweet chili sauce or peanut sauce.