Grain-free Falafel Wraps

Grain-free Falafel Wraps

Shivangi Rao
By Shivangi Rao
Course Entrees, Vegetarian Dishes
Servings 1 wrap


Ingredients for Wraps

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


  • 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!


  1. Ashley

    Do you have a recipe for your chickpea free falafel?


    1. Shivangi Rao

      Hi Ashley! You can find the recipe on this page now. For some reason it wasn’t showing but I fixed it. Apologies!


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