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.

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




Cooking Time




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


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. Add all ingredients except for the breadcrumbs to a blender and process. The mixture can be slightly chunky.
  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. Preheat oven to 390°F and prepare a baking sheet with parchment paper.
  4. Form small cakes by taking about one tablespoon of the mixture per cake.
  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.