Collard greenslettuce, pita bread, or wrapping vessel of choice
Korean spicy sauce
1tablespoonred chile pasteaka gochujang
1tablespoonwater
2teaspoonshoney
1teaspoonsesame oil
Instructions
Place mung beans in a saucepan and completely cover with water. Bring to a boil. Stir, reduce heat to medium-low, and simmer for 8-10 minutes, until tender. Drain beans and set aside.
Place COMPLETELY COOLED mung beans in a food processor along with all the ingredients up to the lemon juice. Blend until a coarse mixture is formed. Taste and add more salt and/or lemon juice accordingly. Mix in sweet rice flour to achieve a crispier finished product. Transfer mixture into a large bowl, cover with plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 400 F degrees. Prepare baking sheet (either grease with oil or line with parchment paper). Using the palm of your hands, shape mixture into golfball-sized pieces and place on baking sheet. Brush top and bottom of falafel with a little bit of olive oil and sprinkle with coarse sea salt. Bake for 20-25 minutes. Place falafel in a collard wrap and drizzle with Korean spicy sauce.