Mustard Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are so often an afterthought — a pale, watery garnish that disappears into the background of a dish. This recipe flips that entirely, turning a humble pound of mung bean sprouts into something golden, fragrant, and genuinely crave-worthy. The key is getting them bone-dry before they hit a screaming-hot pan, which means they char and crisp at the edges instead of steaming into a soggy pile. A warm North African-inspired spice blend — cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon — blooms in garlic-infused oil right in the center of the pan before getting tossed through every sprout, coating them in deep, layered flavor. A squeeze of fresh lemon at the finish cuts through the richness and makes everything pop. For anyone navigating mustard-free cooking, this one is genuinely stress-free — the spice lineup is straightforward and easy to verify, with no hidden blends or condiments that tend to sneak mustard in through the back door. Serve it immediately while the edges are still crackling, topped with scallion greens and a handful of fresh cilantro if you have it.
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused oil, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- 1 lb (about 8 cups) fresh mung bean sprouts, rinsed and thoroughly dried
- 1 tbsp fresh lemon juice
- 3 scallions, green tops only, thinly sliced
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, cayenne (if using), and salt. Stir until evenly mixed and set aside.
- 2
Pat the rinsed bean sprouts very dry with a clean kitchen towel or paper towels — any surface moisture will cause steaming rather than crisping.
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