Lima Bean Falafel Wrap + Overnight Pickled Veggies
Recipe type: Lunch, Dinner
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 5 falafel
These flavourful vegan lima bean falafel are crispy on the outside, moist on the inside and pair perfectly with the sweet and sour overnight pickled veggies
For the overnight pickled veggies:
  • 1½ cups vegetables (I used 6 small radishes, 1 small carrot and ½ an english cucumber)
  • 2 garlic cloves, sliced
  • 1½ cups water
  • ½ cup white vinegar
  • 1 tbsp agave
  • 1 tbsp Himalayan sea salt
  • 2 tsp pickling spices
For the falafel:
  • 1 can lima beans, drained and rinsed (~ 1½ cups cooked lima beans)
  • ½ cup cilantro
  • ¼ cup spinach
  • juice of ¼ a lemon
  • 2 tbsp almonds
  • 2 tbsp minced garlic
  • 1 shallot, minced
  • 1 tbsp tahini
  • 2 - 3 tbsp spelt flour, as needed
  • 1½ tsp baking soda
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • salt & pepper to taste
  • olive oil for cooking
For the wraps:
  • Food Processor
  • Large saucepan
  • Frying pan or skillet
  • 1 pint mason jar
For the overnight pickled veggies:
  1. Bring the water, vinegar, agave, salt and pickling spices to a boil and let simmer for 4 - 5 minutes
  2. While the pickling liquid is simmering, prepare veggies. I cut my carrots into ¼ inch sticks, the radishes into rounds about a ¼ inch thick and the cucumber into ¼ inch ribbons
  3. Pack veggies and sliced garlic into a 1 pint mason jar and pour pickling liquid over top until the veggies are completely submerged
  4. Place the lid over the jar and let sit on the counter until it cools to room temperature
  5. Transfer to the fridge and allow to sit overnight
  6. The pickled veggies will be ready after about 18 - 24 hours but the flavours get more intense the longer it sits
For the lima bean falafel:
  1. Add all ingredients for the falafel to the bowl of a food processor and pulse. scraping down the sides, until everything is broken down and a crumbly 'dough' is formed. You may need to add more lime juice to get the food processor working or more spelt flour if the mixture is too moist
  2. Transfer the falafel mix into a bowl and continue to mash with a fork if necessary (i.e. if there are any large lima bean chunks still visible)
  3. Optional: At this point, you can refrigerate mixture for a couple hours or overnight. I've made the falafel with and without this step and I like it both ways
  4. Scoop out spoonfuls of dough and form into small patties or disks. I used a tablespoon for this and was able to get about 15 falafel patties
  5. Heat the olive oil in a skillet over medium heat
  6. Once the oil is hot, place the falafel into the skillet and cook for 3-4 minutes on each side or until the patties are golden brown. Watch them carefully as they burn easily
  7. Transfer the patties to a paper towel to drain off any excess oil
  8. Serve with a warm pita, lettuce, tomatoes, pickled veggies and tahini or vegan garlic mayo
Recipe by Diary of an ExSloth at