White Bean and Mint Falafel Wraps

Ingredients:

• 1 1/2 cup cooked white navy beans
• 1/2 cup frozen peas de thawed
• 1/2 pea shoots
• 2 cloves garlic, minced
• 4 tbsp tahini
• 2 tbsp fresh mint, roughly copped
• 3 tbsp lemon juice
• 2 tbsp chickpea flour
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp sumac

Instructions:

• Measure 2 cups of beans and soak over night. Rinse the beans and place in the 3QT Slow Cooker. Add a piece of kombu to the beans and cover with water. Place lid on the slow cooker, turn on high and leave to cook for 4-5 hours.
• Once beans are tender, measure out 1 and a 1/2 cups. Place on a clean kitchen towel to pat dry.
• Add beans into a food processor with the remaining ingredients and pulse to combine. Mixture should pinch together. Place a piece of parchment paper on a baking sheet. Form patties into small round discs and place in the refrigerator for 30 minutes to an hour (even over-night).
• Preheat oven to 400. Spray the tops of the falafel and place into the oven for 20 minutes. 5. Flip them and bake again for 10 more.
• Add them to collard green wraps with hummus or eat with rice, on salad or on their own.