Baked 5 Bean and Almond Falafel

This gluten free, vegan and healthy recipe is highly versatile as you can use whatever beans, nuts or herbs you have available. Using cabbage leaves as wraps is an excellent way to still enjoy classic wrap meals without the added gluten or carbohydrate, keeping the GI low and vegetable goodness high!

This was a quick evening meal to prepare and even quicker to eat, so I apologise for the shoddy photography. It was difficult holding back long enough to take these rushed pictures.

I also made a very easy fresh cucumber, sprouted seed, dill and chilli salad to go in the wraps which I have included in the post. I served the falafel with some pistachio dukka, salad leaves and lemon Greek yogurt dressing. Serves 2-3

baked almond and 5 bean falafel - gluten free and vegan

Baked Falafels

  • 1 400g Can Mixed 5 Beans in Water (around 240g cooked beans if using dried)
  • 150g Almonds
  • 1 garlic clove
  • Half a small red onion
  • 6 sprigs mint, leaves picked
  • 6 sprigs parsely, leaves picked
  • Half tsp Ground Cumin
  • Half tbsp buckwheat flour (or alternative)
  • Half tsp baking powder
  • A little olive oil
  1. Preheat the oven to 190 degrees C
  2. Blend the herbs in a food processor. Add the almonds and pulse until combined.
  3. Add the rest of the falafel ingredients and blend until combined but a little chunky – about 1 minute. You may need to stop the processor to scrape the mixture down every so often.
  4. Drizzle a baking tray in a little olive oil. Using your hands take some of the mixture and roll into small balls. The mixture ahould make around 12 falafels.
  5. Bake in the oven for about 15 minutes, turning occasionally.

Jack assembling his baked falafel vegan wrap

Cabbage Wraps

  1. Turn the cabbage upside down and remove the cone with a sharp knife.
  2. Separate the outer leaves gently and rinse under running water.
  3. Pat dry and serve on the table with the falafel and any other accompaniments.

cucumber, dill, srpouted radish, alfalfa, broccoli, clover and chilli salad

Cucumber, Sprouted Seed and Dill Salad

  • Half Cucumber
  • Handful Sprouted Purple Radish (purple sango)
  • Handful Sprouted Alfalfa, Broccoli, Clover Mix
  • Handful Fresh Dill
  • 2 Fresh Red Chillies (or to taste)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Lemon
  1. Slice the cucumber lengthways and deseed. Chop into quarters and slice. Place into a salad bowl.
  2. Finely chop the dill and chillies and add to the cucumber.
  3. Add the sprouted seeds to the cucumber.
  4. Mix the olive oil and juice of the lemon together and drizzle over the salad.

Lemon Yogurt Dressing

  • 150g Greek Yogurt (or vegan alternative)
  • 1 Lemon
  • 3 sprigs mint, leaves picked
  1. Finely chop the mint. Juice the lemon and mix all the ingredients together.











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