Red Bean Patty Wraps With North African Chermoula Sauce [Vegan, Gluten-Free]

These savory wraps combine the flavors of a traditional North African spice mixture with a gluten-free red bean patty. It combines the flavors of a traditional North African spice mixture with a vegan and gluten-free cakes. Herbs are the main ingredient of chermoula, a marinade used prominently in Morocco, Tunisia, Libya, and Algeria. Parsley, cilantro, oil, lemon juice, pickled lemon, and other seasonings bring a fresh flavor, making chermoula the perfect marinade for warmer weather. 

SERVES : 4                              COOK TIME  : 25 min

INGREDIENTS

FOR THE CHERMOULA:

• A handful parsley and cilantro
• 3 cloves garlic
• 6 tablespoons olive oil
• 1 teaspoon red curry paste or hot sauce
• 1 lemon zest

FOR THE RED BEAN CAKES:

• 2 15-ounce cans red beans
• 2 limes, juiced
• 1 tablespoon tomato paste
• 1 cup gluten-free breadcrumbs
• A pinch of salt

FOR THE WRAPS

• Cherry tomatoes
• Scallions
• Lettuce
• Gluten-free wraps

PREPARATION

FOR THE CHERMOULA:

1. Transfer all ingredients to a blender and process. The chermoula does not have to be super-smooth.

FOR THE RED BEAN PATTIES:

1. Step 1 : Add all ingredients except for the breadcrumbs to a blender and process. The mixture can be slightly chunky.
2. Step 2 : Transfer the red bean mixture to a bowl and mix in bread crumbs until you get a not too soft texture. Let sit for 15 minutes so that the breadcrumbs absorb some liquid.
3. Step 3 : Preheat oven to 390°F and prepare a baking sheet with parchment paper.
4. Step 4 : Form small cakes by taking about one tablespoon of the mixture per cake.
5. Step 5 : Spread a little of the chermoula on top of the cakes and bake for about 25 minutes.

TO ASSEMBLE THE WRAPS:

1. Put 2-3 of the cakes on the wrap, top with more chermoula. Add halved cherry tomatoes, scallion slices, and salad. Roll and serve.