Sprouts Falafel Bowl

Sprouts can sound boring when had in the form of subjis and curries. This dish gives a yummy twist to the sprouts and is high on protein. When combined with salad and toppings, it gives you a feeling of having a gourmet meal with the high nutrition value and colourful sight just gives altogether a different dimension to the dish


  • 1/2 Cup Whole Moog
  • 1/2 Cup Whole Matki
  • 1/2 Cup Whole Chana
  • 1/2 Cup Whole Masoor
  • 1/2 Cup Whole Chawli
  • 8-10 Garlic Cloves
  • 1 inch Ginger
  • 2-3 Green Chillies
  • Coriander Leaves
  • 1/2 Tsp Garam Masala
  • 1/2 Tsp Turmeric
  • Salt as Per Taste
  • Oil for Shallow Frying
  • Sweet Chilli / Burnt Sriracha Sauce
  • Barbeque Mayo Sauce (Wingreens)
  • Cheesy Sauce (Wingreens)
  • Salad Cut into Squares
  • 1 Onion
  • 1 Tomato
  • 1 Cucumber
  • Lettuce / Kale


Prep: 15 minutes
Cooking: 30 minutes

  1. Wash all the whole grains 2-3 times and soak overnight in water.
  2. Next morning drain all the water and cover the grains and keep at room temperature for 24 to 36 hours for sprouting.
  3. Wash the sprouted grains after 24-36 hours and then boil them in water for 10-12 minutes until they are 80% done.
  4. Drain the water and cool them. Add the sprouts to a mixer jar along with chillies, garlic, ginger and coriander leaves and make a dry paste that will be a little coarse. Do not add water, add only 2-3 spoons if needed. (Image 1).
  5. Add salt, turmeric, garam masala and mix with hands and make round shaped tikkis.
  6. Shallow fry the tikkis in a pan, with 1-2 tablespoons of oil.
  7. Take out the tikkis once golden brown from both sides. Remember, the tikkis might feel delicate but don’t worry we are going to make and use pieces of them in the final dish.