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Mung Bean Falafel Collard Wrap

Mung Bean Falafel Collard Wrap

Grain-free, gluten-free, and vegan, these mung bean falafel are a delicious substitute for the traditional chickpea variety!
Course Appetizer, Side Dish, Snack
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 falafels
Calories 89kcal


  • 1 cup dry mung beans soaked overnight and drained
  • ½ cup fresh parsley
  • ½ cup chopped red onion
  • 3 garlic cloves roughly chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • Juice from 1 lemon
  • 1 tablespoon sweet rice flour optional
  • Collard greens lettuce, pita bread, or wrapping vessel of choice

Korean spicy sauce

  • 1 tablespoon red chile paste aka gochujang
  • 1 tablespoon water
  • 2 teaspoons honey
  • 1 teaspoon sesame oil


  • 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.


Calories: 89kcal | Protein: 6g | Sodium: 7mg | Potassium: 336mg | Fiber: 4g | Sugar: 2g | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg