Twice cooked chick pea bundles in a whole grain and herb wrap


  • 1 whole red onion
  • 1 1/2 cups of chickpeas
  • 1 1/2 cups of brown lentils
  • 1 handful of basil leaves
  • 1 cup of cooked buckwheat
  • 1 cup of chopped tomato
  • 4 kale storks
  • 1 tablespoon of minced garlic
  • 1 cup of mint leaves
  • 1 cup of curled parsley
  • Large pinch of salt and pepper
  • 1 tablespoon of coconut oil


  1. Place onion, chickpeas, lentils, basil, buckwheat, tomato, kale, garlic, mint, parsley, salt and pepper in food processor until smooth.
  2. Put the processed food into a large salad bowl and with your hands, separate the ingredients into small balls. Allow to set for 2 hours in fridge.
  3. Heat a frypan on high with oil. Once very hot, carefully place the balls in the pan and brown on each side. Add some salt and pepper to taste.
  4. Preheat oven to 180 degrees Celsius. Once balls have browned, lay the balls on a wired oven tray evenly and leave for 30-40 minutes or until cooked through. Leave to set for 1 hour.
  5. To your whole grain wrap, add desired sauces and vegetables and salad, as well as the cooled falafels.


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