Lately, we have been enjoying the sprouted Mung Beans from TruRoots, same place we get the lentils.
Welcome our newest protein source MUNG BEANS!
Mung Beans are a great protein source (10g of protein per serving) and by having them sprouted activates the enzymes making it more easily digestible and absorbable awesome right! We have noticed our bodies do better with sprouted legumes and grains, but we also noticed our bodies prefer to have them cooked.
For us, raw sprouted beans and legumes do not sit well with us. Although there is nothing wrong with having raw legumes, grains, etc…some people can handle it better than others.
We tried the sprouted mung beans out similar to when we tried to making lentil socca. Again, we get a lot of request from people asking if socca can be made with other things besides garbanzo because they cannot have them for whatever reason. And like we mentioned in our lentil attempts, the authentic way Socca is made is with garbanzo beans. But there is no problem with doing it differently, you know we are big fans of variety and doing things differently 
For our first time making it we did half mung beans and half garbanzo beans, we plan to try it with all mung beans and see how it goes here soon!
Pure2raw recipe: Mung Bean Socca
- 1 1/4 cups water
- 1/2 cup sprouted mung beans
- 1/2 cup garbanzo bean flour
- 2 pinches sea salt
- 1 tsp chili powder
Place all ingredients into Vitamix blender and blend.
Pour batter into hot oiled skillet and cook on one side to well done, maybe 5-8 minutes, than carefully flip and cook for a few more minutes. We made this mung bean socca following our skillet version of socca.
We got the inspiration to try mung beans from a client/friend/blog reader that informed us she has made it out of sprouted mung beans, and said it came out. So we of course wanted to try it ourselves Thanks Joi!
We just loved how it naturally gets more fluffy! It was nice and moist too. I know we will be making this again!
Now in terms of flavor, this will taste like mung beans just like how socca taste like garbanzo beans. But the great thing is you can add spices or put your favorite spread on top to jazz it up! Looking for ideas, check our socca tribute plus a cookbook is one the way.
We hope you enjoy this version of making our beloved socca without garbanzo beans!
Do you enjoy eating mung beans? How do you prepare them?
{ 45 comments… read them below or add one }
OoooOOOooooOOoo…..That looks so yummy-kinda cake-like…
I have had mung beans once before….but sadly I can’t remember what it tastes like
I will have to try it again I guess!!!!
Thanks Alex, and yes you do
We were surprised how much we liked their flavor!
your soca recipes always look so great. i gotta try it!
Thanks Lynn!
i don’t do legumes either (omg peanuts are the worst
this is an interesting idea to try!
Melissa, we do not do well with peanuts either!
I’ve never had mung beans but I am ferry fond of all other legumes, so I’d love to try them! And soccer! Yum
Very, typo! Darn autofill on iPad lol
haha it is ok Jenn! I got it
Yum, looks like another amazing socca version to try! I was thinking about buying dried mung beans on my last Whole Foods trip, now I will for sure! Thanks for the recipe!
You’ve gotten me hooked on socca just so you know… and now I’ve just found another way to fuel that obsession, thanks
I loooooove mung beans. (and your recipes!)
Awesome Chantal
xoxo
I’ve never had mung beans in their original form before, but mung bean pasta is delicious and has SO much protein! Love it!
Gabriela, mung bean pasta – that sounds interesting!
I have been WAY into mung beans this winter! I made a mung bean soup a while back that I absolutely loved!
Anna that sounds wonderful!
Another killer socca recipe! It’s probably the most versatile recipe, ever!
Yes Katey it is
Yum! I’d love to try this version. I’ve had a bag of dried mung beans for ages and haven’t known what to do with them. If I’m sprouting my beans from scratch would I have to dehydrate them before grinding them?
Emma, no not necessarliy I would maybe use less water in overall. We have noticed the little thicker the batter with mung beans the better it comes out.
I have sprouted mung beans in the fridge right now! We sprout them here and love them! Mostly we put them in our fried rice, stir fries, soups and omelets! This looks delicious!
Sarena yay for sprouted mung beans!
I finally got garbanzo flour!!
Yay Katie!!!!
I like mung beans hin my salads! I had mung bean pasta recently and it tasted like ruberbands! Lol! But mung bean socca sounds awesome! You ladies have reinvented socca!
aww thanks Lauren!
I’m so curious about mung beans! I’ve heard so much about mung bean pasta but can’t find it anywhere around here… until then, I LOVE the traditional socca recipe!
I’ve been enjoying sprouting mung beans and putting them in salads–but I throw them in smoothies too. I’ve still only made socca that one time–am so looking forward to doing it again and this is a great idea!
love
Ela
Mung beans…well, I have only eaten them sprouted but just got a sprouting tray and am gonna try my hand at sprouting my own!
Love the cute clothes in your last post…adorable!
Love your latest socca creation!!!
Yummy mung beans! Great photos, watch your ‘constrain proportions’ when you scale your type….
Will do sis!
What a wonderful idea! I have recently tried socca per your posts, and I am loving it! I’ve made a savory and a sweet version so far. I think the carrot cake version is up next, and after that I might try a cinnamon raisin version.
Kelsey – enjoy all the socca recipes, we love them all!
That looks very healthy and filling. You could also try using split mung(yellow in color) which is available in most Asian / Indian grocery stores. You have to basically soak the mung for atleast 4 hours, drain and then grind it using very less water. You can spice it up by adding some ginger,cumin seeds and salt. You can make thin pancakes using this batter. You probably find this recipe very easily if you google. Enjoy.
Niv – thanks for sharing.
Fun! I love how creative you get and brave you are for trying new things to share with us. I’ve never used mung beans before so I gotta check these out.
I love mung sprouts for the protein and nutrition. I do not love them for the crunch and the taste… that being said, I would totally try this still.
They look good and the chickpea four is pretty strong- maybe enough to “mask” some of the bean flavor… along with amazing toppings, right?
Lori – yes both balanced out well in terms of flavor. Adding seasonings and toppings always helps too!
Pretty ladies! Your photos are absolutely wonderful!
Hi – i have a silly question. I’ve never made socca before but I happen to have a bag of the sprouted mung beans on my counter right now. I can’t tell from the recipe – but I’m guessing I soak the beans before grinding? Or just grind the dry beans? Thanks!
Alison, you can do it either way. Just taking the dry mung beans and grinding them into flour and scooper one cup of the mung bean flour to make the socca should work. If you decide to soak the mung beans that is fine too, though we have found that it works best if the beans are dry when making it into flour, so if you soak you may want to dry the beans before making it into flour via dehydrator or oven (like roasted them). I hope that makes sense. We have also done socca before using whole soaked mung beans before but it did not really turn out that great. But experiment and have fun with it. But if this is your first time I would try just taking the dry beans and grinding into flour to make the socca. Let me know if you have any more questions. Thanks
Jut tried the lentil socca and it tastes good although it took a long time to cook and that may be due to my confusion in reading the recipe. When you say 1/2 cup sprouted mung beans/lentils etc, do you mean 1/2 cup before they sprout or 1/2 cup after they have sprouted. My 1 cup of non-sprouted lentils had turned into almost 4 cups of sprouted lentils so the batter may have been way too thick. Thanks for clarifying this for me and thank you for your recipes and blogs.
Christel – 1/2 cup after being sprouted. Sorry for the confusion, glad you liked them!
thanks for the quick reply!
Yep! Let us know if you have any more questions
Hope it turns out!!
{ 1 trackback }