Name: Grain-free Falafel Wraps
Ingredients: Positively plantain tortillas (Use code RAODYRECIPES for 20% off your order at www.positivelyplantain.com); Chopped tomatoes greens, red onions ((or any other fresh veggies you want for the wrap!)); Creamy cilantro chutney for topping (optional); Lemon tahini dressing for topping (optional); Tzatziki dressing for topping (optional); Sriracha for topping (optional); 3/4 cup cashews (soaked in warm water for 30-60 minutes); 1 cup riced cauliflower; A few medium sized broccoli florets; 1/4 cup finely grated carrots (water squeezed out); 1/3 red onion chopped; 2 cloves garlic; 2 tbsp tahini; 2 tsp Baharat seasoning (or use 1/2 tsp each of turmeric, cinnamon, paprika, cumin powder, coriander powder); 1 tsp cumin powder; 1/2 tsp coriander powder; 1 cup blanched almond flour (or use 2 tbsp cassava flour); 1 egg (optional); 1/4 cup chopped parsley; 1 tsp salt; 1/2 tsp black pepper; Drizzle of olive oil on top of falafel patties

Grain-free Falafel Wraps

Shivangi Rao

By Shivangi Rao

Print Recipe Pin Recipe

Course Entrees, Vegetarian Dishes

Servings wrap

Ingredients

Ingredients for Wraps

Positively plantain tortillas Use code RAODYRECIPES for 20% off your order at http://www.positivelyplantain.com
Chopped tomatoes greens, red onions (or any other fresh veggies you want for the wrap!)
Creamy cilantro chutney for topping optional
Lemon tahini dressing for topping optional
Tzatziki dressing for topping optional
Sriracha for topping optional

Ingredients for Falafels (this recipe is adapted from inspired by Irena Macri)

3/4 cup cashews soaked in warm water for 30-60 minutes
1 cup riced cauliflower
A few medium sized broccoli florets
1/4 cup finely grated carrots (water squeezed out)
1/3 red onion chopped
2 cloves garlic
2 tbsp tahini
2 tsp Baharat seasoning or use 1/2 tsp each of turmeric, cinnamon, paprika, cumin powder, coriander powder
1 tsp cumin powder
1/2 tsp coriander powder
1 cup blanched almond flour or use 2 tbsp cassava flour
1 egg optional
1/4 cup chopped parsley
1 tsp salt
1/2 tsp black pepper
Drizzle of olive oil on top of falafel patties

Instructions

Soak raw cashews in warm water for 30-60 minutes. Drain them when done.
Pre-heat oven to 400 degrees F and line a baking sheet with parchment paper.
In a food processor, add soaked cashews, all veggies, garlic, spices, salt, pepper and tahini listed under falafel ingredients. Pulse until fully combined. This is your falafel batter.
Remove batter into a mixing bowl and add almond flour and beaten egg (egg is optional). Mix until fully combined (flour should absorb moisture from batter).
With clean hands, check consistency. If too wet, add some more flour. If too dry, add a tiny bit of water at a time. Note: Veggies should release water on their own as you pulse in the food processor so there should be enough moisture on its own. May require a little more flour if you use egg. Should not stick to your hands and should have enough moisture to still be able to be molded into patties easily.
Use hands to form small balls from about 2 tbsp of dough and flatten them slightly using light pressure from palms of hands. Place them on lined baking sheet.
If you have a pastry brush, brush the falafels with olive oil. If not, drizzling olive oil on top of patties if fine.
Bake falafels for 15-20 minutes on one side. Remove tray from oven and flip them gently. Place back in oven for another 10-15 minutes until golden brown all around.
Heat plantain tortillas on the stove until fully heated.
Stuff each tortilla with fresh veggies, 2 falafel patties, and sauces of choice (suggested sauces in ingredients list). Wrap tortilla and fillings in foil or parchment paper.
Serve immediately and enjoy!

Tried this recipe?Mention @raodyrecipes if you like it!

Grain-free Falafel Wraps